Iranian or Persian Cuisine
Includes the foods, cooking methods and food traditions of Iranians.
Typical Iranian main dishes are combinations of rice with meat(such as lamb, chicken and beef), vegetables(such as onions and various herbs) and nuts. Fresh green herbs are frequently used along with fruits such as plums, pomegranate, quince, prunes, apricots and raisins. Characteristic of Iranian flavourings such as saffron, dried lime, cinnamon and parsleyare mixed and used in some special dishes.
Chelow and Polow
Chelowis plain rice served as an accompaniment to a stew or kebab, whilepolowis 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 (calledchelow) 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 rice crust, calledTadig, is created at the bottom of the pot. Tadig is served plain, with thin bread or slices of potato. Meat, vegetables, nuts and fruits are sometimes added in layers or completely mixed with the chelow and then steamed. When chelow is in the pot, the heat is reduced and a piece of thick cloth or towel is place on top of the pot to absorb excess steam.
Potato-Tadig
Chelow kabab
Chelow kababorChelo kababis the national dish of Iran. The meal is simple, consisting of steamed, saffron rice and kabab, of which there are several distinct Persianvarieties. This dish is served throughout Iran today, but was traditionally associated with the northern part of the country.
Chelow kababis served with the basic Iranian meal accompaniments, in addition to grilled tomatoes on the side of the rice, and butter on top of the rice.Somagh(powdered sumac) can be sprinkled on the rice. It is an old north-western tradition (probably originating in Tabriz) that a raw egg yolk be placed on top of the rice, though this is optional and no longer common. In fact, unless specifically requested, most restaurants will not serve the rice this way due to safety concerns surrounding the consumption of raw eggs.
There are certain accompaniments that are essential to every Iranian lunch and dinner regardless of the region. These include a plate of fresh herbs, called sabzi khordan (basil, cilantro, coriander, fenugreek, spring onion, mint, radish, savory (marzeh, origami), tarragon and Iranian watercress (shahi); as well as a variety of flat breads called nan or noon (sangak, lavash, barbari), fresh white feta cheese (panir), walnuts, sliced or peeled cucumbers, sliced tomatoes and onions, yogurt, lemon juice. Persian gherkins (khiyarshur) and mixed pickles (Torshi) are also considered essential in most regions.
A perfect Chelo-Kebab
Doogh: Cold yogurtdrink
Doogh is a popular complement to Chelow Kabab as a drink.
Made by mixing yogurt and chilled or iced waterand has been variously described as “diluted yogurt”.
Salt(and sometimes pepper) is added, and dried mint or oreganois oftenmixed in as well.
Carbonatedversion of Doogh is extremely popular too.
