The region that now Iran has a very long history. Urban settelements in the country since at least 4000 BC, was, of course, most people have heard of the Persian Empire. The country of Persia, officially changed its name to Iran in 1935, announced at the direction of then ruler, Reza Shah, but in 1953, Mohammad Reza Shah (the son of Reza Shah), that both names "Iran" and " Persia "were acceptable.
Persian cuisine is known known for its fine and delicate blendsSpices. You will also notice that many interesting Persian recipes use ingredients including apricots, artichokes, eggplant, lemon, lime, oranges, pistachios, spinach, saffron and tarragon.
All Persian dishes are traditionally served with tea ( "chai"). Tea is indeed drank the whole day as well as with breakfast, and before and after the lunch and dinner. You should also be free of side dishes ( "mokhalafat"), with various side dishes, served with Persian food,since it is an important part of the experience.
Moreover, rice is often eaten with Iranian meal. Though the rice can be prepared in a variety of different species, is the most famous "Chelow", in which rice is partially cooked, then drained and finally subdued. This leads to a soft texture to the rice, with a golden crust on the bottom of the saucepan.
Persian Popular main dishes include:
* Chelo Kabab - This is probably the most famous Persian dishes. It ismarinated lamb, cooked over a charcoal grill and served with rice.
* Fesenjan - Fesenjan is a stew made from chicken or duck. It contains walnut, pomegranate, and has a sweet and sour taste.
* Abgousht - This is vegetables and stews.
* Shirin Polo - Shirin Polo is traditionally eaten at Iranian weddings. It is rice with slivered almonds, orange peel and pistachios.
Some mokhalafat side plates can be accompanied Iranian courts:
* Naan - Persianunleavened flat bread.
* Paneer - A type of feta cheese, which reminded.
* Khiyarshur - pickles.
* Torshi - Seasonings.
* Sabzi - Mixed Herbs.
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