From Wikipedia, the free encyclopedia
Tahchin , an
Iranian
rice cake primarily consisting of
rice ,
yogurt ,
saffron , and
eggs .
This is a list of Iranian foods and dishes.
Iranian cuisine (Persian cuisine) comprises the
cooking traditions of
Iran . Iran's culinary culture has historically influenced the cuisines of the
neighboring regions , including
Caucasian cuisine ,
Turkish cuisine ,
Levantine cuisine ,
Greek cuisine ,
Central Asian cuisine , and
Russian cuisine .
[1]
[2]
[3]
[4] Through the various
Persianized Muslim sultanates and the Central Asian
Mughal dynasty , aspects of Iranian cuisine were also adopted into
Indian and
Pakistani cuisines .
[5]
[6]
[7]
Typical Iranian main dishes are combinations of
rice with
meat ,
vegetables , and
nuts . Herbs are frequently used, along with fruits such as
plums ,
pomegranates ,
quince ,
prunes ,
apricots , and
raisins . Characteristic Iranian flavorings such as
saffron ,
dried lime and other sources of sour flavoring,
cinnamon ,
turmeric , and
parsley are mixed and used in various dishes.
Outside Iran, Iranian cuisine is especially found in cities of the Iranian diaspora such as
London , the
San Francisco Bay Area ,
Toronto ,
[8]
[9]
[10]
[11]
Houston and especially
Los Angeles and its environs .
[8]
[9]
[12]
Iranian foods
Bread
Lavash : Thin, flaky, and round or oval. It is the most common bread in Iran and the
Caucasus .
Sangak : Plain, rectangular, or triangle-shaped leavened flatbread that is stone-baked.
Taftun : Thin, soft and round-shaped leavened flatbread that is thicker than lavash.
Tanur bread : Leavened bread baked in an oven called
tanur .
Qandi bread : A sweet bread, sometimes
brioche -like.
Barbari : Thick and oval flatbread.
Baguette : A long, narrow
French loaf, typically filled with
sausages and vegetables.
Sheermal ("milk-rubbed"): A sweet pastry-bread, also widely known as nan-e gisou
Komaj: A sweet date bread with turmeric and cumin, similar to nan e gisu.
[13]
Cheese
Name
Image
Region
Description
Lighvan cheese
Liqvan
a
brined
curd
cheese traditionally made in
Iran . Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep's milk. The name comes from Liqvan, a village in
Tabriz , where it has traditionally been made.
[14]
Talesh cheese
Talesh
it can only be found in
Talesh County . this cheese is made from goat or sheep milk. Once the cheese is processed, it is held in sheep or goat skin for aging and preservation.
Mahali cheese
Mazandaran
This cheese is very similar to Indian
Paneer . It is made from full fat cow's milk. It tastes mild and is kept in salt brine.
Pot Cheese (kuzeh) کوزه
Kupe paniri
Urumia
Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities of
Khoy and
Urumia . It is made by adding
white vinegar to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds or
fennel flower seeds and
poppy seeds and black
caraway is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried.
[1]
Rice
Method
Description
Polow and chelow
Chelow is plain rice served as an accompaniment to a stew or kebab, while polow is rice mixed with something. They are, however, cooked in the same way. Rice is prepared by soaking in salted water and then boiling it. The parboiled rice (called chelow ) is drained and returned to the pot to be steamed. This method results in an exceptionally fluffy rice with the rice grains separated and not sticky. A golden crust, called
tadig , is created at the bottom of the pot using a thin layer of bread or potato slices. Often, tadig is served plain with only a rice crust. Meat, vegetables, nuts, and fruit are sometimes added in layers or mixed with the chelow and then steamed. When chelow is in the pot, the heat is reduced and a thick cloth or towel is placed under the pot lid to absorb excess steam.
Kateh
Rice that is cooked until the water is absorbed completely. It is the traditional dish of
Gilan Province .
Dami
Rice that is cooked almost the same as kateh, but at the start, ingredients that can be cooked thoroughly with the rice (such as grains and beans) are added. While making kateh, the heat is reduced to a minimum until the rice and other ingredients are almost cooked. If kept long enough on the stove without burning and over-cooking, dami and kateh can also produce tadig. A special form of dami is
tachin , which is a mixture of yogurt, chicken (or lamb) and rice, plus
saffron and egg yolks.
Polow and dami
Sabzi polow : Rice with chopped herbs, usually served with
fish .
Lubia polow : Rice with green beans and minced meat.
Albalu polow : Rice with
sour cherries and slices of chicken or red meat.
Morasa polow: Rice "jewelled" with barberries, pistachios, raisins, carrots, orange peel, and almonds.
[15]
[16]
Shirin polow : Rice with sweet carrots, raisins, and almonds.
[17]
Adas polow: Rice with lentils, raisins, and dates.
[18]
Baqali polow: Rice with
fava beans and
dill weed .
[19]
Dampokhtak: Turmeric rice with
lima beans .
[20]
Tachin :
Rice cake including yogurt, egg, and chicken fillets.
Kabuli polow : Rice with raisins, carrots and Beef or lamb.
Kalam Polow: Rice with cabbage and different herbs.
Zereshk Polow: Rice with
berberis and saffron.
Kebab
Stew
Soup and āsh
Sup e morgh : Chicken and noodle soup.
[31]
Sup e jow: Barley soup.
[32]
Sirabi : Tripe soup; also known as sirab shirdun .
[33]
Tarkhine : Grain and yoghurt soup.
Gazane : Nettle soup.
Adasi : Lentil soup.
Āsh e reshte : Noodle thick soup.
Āsh e anār : Pomegranate thick soup.
Āsh e doogh : Buttermilk thick soup.
Kalle Joosh :
Kashk thick soup.
Bozbash : meat soup with red or white beans, green vegetables, herbs, onions and leeks, dried limes and spices.
Shole: Thick soup with meat, different Legume, wheat Bulgur, rice, Nutmeg and other Spices. Shole is originally from
Mashhad .
Other
Kuku : Whipped eggs folded in with herbs or potato.
Kotlet : Mixture of fried
ground beef ,
mashed potato , and
onion .
Salad Olvie : Mixture of potato, eggs, peas, and diced chicken (or sausage), dressed with
mayonnaise .
Caviar : Salt-cured fish eggs.
Dolme :
Stuffed peppers or
vine leaves .
Kufte :
Meatball or
meatloaf dishes.
Zaban : Beef tongue.
Pache : Boiled parts of cow or sheep; also known as khash .
Pirashki (pirozhki): Baked or fried buns stuffed with a variety of fillings.
Sosis bandari : Traditional sausage with onion, tomato paste, and chili pepper.
Nargesi : A type of spinach
omelette .
Sirabij : A type of garlic
omelette .
Gondi :
Iranian Jewish dish of
meatball .
Iranian pizza : A typical Iranian
pizza .
Dopiaza : Traditional
Shiraz curry prepared with a large quantity of onions.
Joshpara :
Azerbaijani meat-filled dumplings.
Shenitsel : Fried breaded meat.
Tomato scrambled eggs : A dish made from eggs and tomato.
Jaqur-Baqur: A dish made from sheep's heart, liver and kidney.
Biryan: A traditional dish in
Isfahan made from minced meat, fat, onion, cinnamon, saffron, walnut and mint that served with baked lung.
Appetizers
Desserts
Snacks
Koluche : Cookies, with major production in
Fuman and
Lahijan .
Bamie : Deep fried dough soaked in sugar syrup.
Baqlava : Pastry made of
filo ,
nuts , and sugar syrup.
Reshte khoshkar : Fried and spiced rice flour and walnut.
Nougat and
gaz : Made of sugar, nuts, and
egg white .
Sohan : Saffron
brittle candy with nuts.
Sohan asali :
Brittle candy with honey.
Nan-e berenji : Rice flour cookies.
[36]
Tabrizi Lovuez : Diamond-shaped, made of
almond powder , sugar, and saffron.
Nokhodchi :
Chickpea cookies.
[37]
Qottab :
Almond -filled deep-fried pastry.
Kolompe :
Pie made of
dates and
cardamom .
Nabat chubi : Rock candy, commonly flavored with saffron in Iran.
Pashmak : Cotton candy.
Trail mix :
Dried fruit ,
grains , and
nuts .
Quince cheese : Made of quince and sugar.
Ajil e Moshkel-gosha : Traditional packed trail mix for
Nowruz .
Gush e fil : Dough topped with
pistachios
powdered sugar .
Poolaki : Thin candy made of sugar, water, and white
vinegar .
Baslogh: Pastry made of grape syrup, starch and almond.
[38]
Drinks
See also
References
^
"Persian Cuisine, a Brief History" . Culture of IRAN. Retrieved 2016-01-08 .
^ electricpulp.com.
"ĀŠPAZĪ – Encyclopaedia Iranica" . www.iranicaonline.org .
^
"Iranian Food" . Archived from
the original on 14 April 2014. Retrieved 13 April 2014 .
^
"Culture of IRAN" . Cultureofiran.com . Retrieved 13 April 2014 .
^ Achaya, K. T. (1994). Indian Food: A Historical Companion . Oxford University Press. p. 11.
^ Stanton; et al. (2012). Cultural Sociology of the Middle East, Asia, and Africa: An Encyclopedia . SAGE Publications. p. 103.
ISBN
978-1452266626 .
^ Mina Holland (6 March 2014).
The Edible Atlas: Around the World in Thirty-Nine Cuisines . Canongate Books. pp. 207–.
ISBN
978-0-85786-856-5 .
^
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b Dehghan, Saeed Kamali (February 3, 2016).
"Top five Persian restaurants in London" . The Guardian .
ISSN
0261-3077 . Retrieved February 16, 2016 .
^
a
b Ta, Lien (November 27, 2011).
"The Best Persian Food In LA (PHOTOS)" . HuffPost .
^
"Bay Area chef circles back to childhood with Iranian breads" . San Francisco Chronicle . Retrieved March 3, 2018 .
^ Nuttall-Smith, Chris (13 December 2013).
"The 10 best new restaurants in Toronto in 2013" . The Globe and Mail . Retrieved February 16, 2016 .
^ Whitcomb, Dan (January 4, 2018).
"Los Angeles' large Iranian community cheers anti-regime protests" . Reuters .
^ Tales of a Kitchen (March 5, 2013).
"Persian date bread with turmeric and cumin (Komaj)" .
^ Donnelly, C.W.; Kehler, M. (2016).
The Oxford Companion to Cheese . Oxford Companions. Oxford University Press. pp. 435–436.
ISBN
978-0-19-933088-1 . Retrieved 29 December 2019 .
^ Shafia, Louisa. (16 April 2013). "Morasa polo".
The New Persian Kitchen .
ISBN
9781607743576 .
^
"Jeweled Rice (Morasa Polo)" . Parisa's Kitchen . October 9, 2014.
^ Daniel, Elton L. Mahdī, ʻAlī Akbar. (2006).
Culture and Customs of Iran . p. 153.
ISBN
9780313320538 . {{
cite book }}
: CS1 maint: multiple names: authors list (
link )
^ Batmanglij, Najmieh. (2007). "Adas polow".
A Taste of Persia: An Introduction to Persian Cooking . p. 96.
ISBN
9781845114374 .
^ Batmanglij, Najmieh. (2007). "Baqala polow".
A Taste of Persia: An Introduction to Persian Cooking . p. 104.
ISBN
9781845114374 .
^ Batmanglij, Najmieh. (1990).
Food of Life: A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies . p. 103.
ISBN
9780934211277 .
^
"Saffron and lemon chicken (Joojeh Kabab)" . Irish Times . Retrieved 2016-07-02 .
^ Burke, Andrew. Elliott, Mark. (15 September 2010). "MAIN COURSES: Kabab".
Iran. Ediz. Inglese . p. 84.
ISBN
9781742203492 . {{
cite book }}
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link )
^ Sally Butcher (Oct 10, 2013).
"Kebab-e-Chenjeh" . Snackistan .
ISBN
9781909815155 .
^ Aashpazi.com.
"KABAB TABEI" .
^ Vatandoust, Soraya. (13 March 2015). "Khoresh-e Karafs".
Authentic Iran: Modern Presentation of Ancient Recipes . p. 132.
ISBN
9781499040616 .
^ Ramazani, Nesta. (1997). "Khoresht-e aloo".
Persian Cooking: A Table of Exotic Delights . p. 138.
ISBN
9780936347776 .
^ Dana-Haeri, Jila. Lowe, Jason. Ghorashian, Shahrzad. (28 February 2011). "Glossary".
New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran . p. 221.
ISBN
9780857719553 . {{
cite book }}
: CS1 maint: multiple names: authors list (
link )
^
Goldstein, Joyce (12 April 2016). "Persian Stew with Lamb or Beef, Spinach, and Prunes".
The New Mediterranean Jewish Table: Old World Recipes for the Modern Home . Illustrated by Hugh D'Andrade. (1st, ebook ed.). Oakland:
University of California Press . p. 319.
ISBN
978-0-520-96061-9 .
LCCN
2020757338 .
OL
27204905M .
Wikidata
Q114657881 .
^ Ramazani, Nesta. (1997).
Persian Cooking: A Table of Exotic Delights . p. 130.
ISBN
9780936347776 .
^ Dana-Haeri, Jila. Ghorashian, Shahrzad. Lowe, Jason. (28 February 2011). "Khoresht-e gharch".
New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran . p. 72.
ISBN
9780857719553 . {{
cite book }}
: CS1 maint: multiple names: authors list (
link )
^ Ramazani, Nesta. (1997). "Chicken Soup (Soup-e Morgh)".
Persian Cooking: A Table of Exotic Delights . p. 38.
ISBN
9780936347776 .
^ Vatandoust, Soraya. (13 March 2015). "Soup-e Jow".
Authentic Iran: Modern Presentation of Ancient Recipes . p. 22.
ISBN
9781499040616 .
^ Meftahi, Ida. (14 July 2017).
Gender and Dance in Modern Iran: Biopolitics on Stage . p. 72.
ISBN
9781317620624 . sirabi-va-shirdun
^ Vatandoust, Soraya. (13 March 2015). "Zeytoon Parvardeh".
Authentic Iran: Modern Presentation of Ancient Recipes . p. 44.
ISBN
9781499040616 .
^ Vatandoust, Soraya. (13 March 2015). "Chapter 8".
Authentic Iran: Modern Presentation of Ancient Recipes . p. 186.
ISBN
9781499040616 .
^ Ramazani, Nesta. (1997).
"Rice Flour Cookies (Nan-e Berenji)" . Persian Cooking: A Table of Exotic Delights . p. 227.
ISBN
9780936347776 .
^ Marks, Gil. (17 November 2010).
"Shirini" . Encyclopedia of Jewish Food .
ISBN
9780544186316 .
^ Butcher, Sally. (18 November 2012). "Peckham Delight".
Veggiestan: A Vegetable Lover's Tour of the Middle East .
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9781909108226 .
^ Edelstein, Sari. (2011).
Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals . p. 595.
ISBN
9780763759650 . aab-e havij, a carrot juice
^ Duguid, Naomi. (6 September 2016).
Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan . p. 353.
ISBN
9781579657277 . ...havij bastani, a kind of ice cream float, made with Persian ice cream and carrot juice
^ J. & A. Churchill. (1878).
The Pharmaceutical Journal and Transactions, Volume 37 . p. 385. Khakshir is imported from Persia...
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