If you have ever studied history, you have no doubts about the Persian culture is one. Ancient Persia was one of the largest countries of the ancient world, and decided at once, an empire that stretched from the Mediterranean to India.
The modern nation of Iran takes its roots in ancient Persia, and is home to a rich history and culture, which contains many links to the past. Persian cuisine is also influenced by this history, contains many exciting dishes and is known for itsdelicate and refined use of spices.
Meals in Iran are traditionally accompanied by tea (chai in Iran as "") known. Tea is served, in fact, the whole day, with breakfast, and both before and after lunch and dinner. Besides tea, (side panels as are known mokhalafat "), also used to enhance foods, and indeed an essential element.
Popular main dishes include Iran:
* Chelo Kabab - Lamb, marinated and then cooked over a charcoal grill. Chelo kebab is served traditionally onRice.
* Fesenjan - This is a sweet and sour stew. It contains chicken or duck with pomegranate and walnuts.
* Abgousht - This is a beef and vegetable stew.
* Shirin Polo - a traditional Iranian wedding bowl, Shirin Polo is rice with slivered almonds, orange peel and pistachios.
Many Iranian dishes are served with rice. The rice can actually be prepared in a variety of different types, but the best known method as "Chelow is known. Chelow Riceprepared by partially cooking and then the steaming rice, which results in a fluffy texture with a golden crust on the bottom of the saucepan.
Some of the side plates ( "mokhalafat"), you might encouter include:
* Naan - Flat pita bread.
* Paneer - Paneer cheese is Iranian, and a little reminiscent of feta.
* Khiyarshur - pickles.
* Torshi - Seasonings.
* Sabzi - Sabzi is a plate mixed with a variety of fresh herbs. The herbs are usuallyBasil, cilantro, coriander, fenugreek, tarragon and Iranian watercress.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น