Savoring Iran: A Journey Through Traditional Flavors
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The Persian food philosophy also dictates that to maintain a balanced diet: “hot” and “cold” foods be eaten together. For if you drink Dugh (a drink made from churned sour milk or yogurt and mixed with water) with your fish meal, so, according to this philosophy, you have constituted a risky proposition for yourself; because both are cold. The hot and cold philosophy dates from the Achaemenid era but it is still widely adhered to.
Yogurt, cheese, radishes, and fresh green herbs are all “cold” and are common on Iranian tables as salt and pepper are in the West. They act as a balance to the ever-present meats and any sweet desserts, which are both “hot”.
Nowadays you can find a vast range of cuisines in Iran, as in most countries of the world.
There are many varied traditional and national Iranian dishes such as:
(steamed rice with grilled lamb)
Chelo-kabab is normally eaten with grilled tomatoes and herbs such as mint with the red powder of sumach sprinkled on the rice the powder is nourished and adds taste to the dish;
(a kind of sauce or stew which is commonly cooked with different ingredients and served with rice)
There are many kinds of Khoresht such as the chrome sabzi which is made with shredded onions and herbs with pieces of lamb and certain spices;
Fesenjan: (poultry. especially goose or duck, ground walnut, pomegranate syrup, sugar and spice)
Most provinces have their special dishes.
Also, pizzas and fast food can be found anywhere.
Rice and bread are the stable foods of the Iranians which they eat with meat and vegetable dishes along with herbs and yogurt.
Iran has a wide range of bread types and Iranian breads are some of the tastiest anywhere in the world. In Iran, bread is commonly purchased fresh out of the hearth. Different kinds of Iranian bread are Sangak, Lavash, Taftoon, and Barbary.
But of course, European types of bread such as the French baguette, and the English white slices are also available in Iran.
Iranians also make a wide range of sweets and confectionery in most of which they put pieces of almonds, pistachios, and hazelnuts as well as dried fruits.
Yazd, Kerman, and Tabriz are well known for their sweets. The Sohan of Qom and Isfahan and kolaches of Gilan are well known throughout Iran and are very much relished. Iranians also prepare Many types of Sherbets or sweet drinks. As a beverage, there is always Cola, Pepsi, and nonalcoholic beer available. One of the common traditional Iranian beverages is Doogh (yogurt drink), which is used with fragrant vegetables in all parts of Iran, especially in the summer.
Black Tea is a very popular drink in Iran and in other words, it is the national drink of Iran which is served with crystallized or cubed sugar (Called “ghand” in Iran).
Also, there is a wide variety of fruit juices and drinks such as cherry cordial and banana milkshakes in Iran.
The caviar of Iran, which is obtained from sturgeon fish in the Caspian Sea, has a worldwide reputation and is a tonic. Different kinds of food are cooked in northern and southern parts of Iran with fish.
The shrimp of the Persian Gulf is amongst the best in the world and due to its quality, varieties of foods are cooked with it. Bread baking in Iran is done in different ways.