By Nate.V and Negin.S
[monsoonJournal.com]
The Persian cuisine is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. It includes a wide variety of foods ranging from chelow kabab (barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white Basmati or Persian rice: ghormeh sabzi, gheimeh, and others), aash (a thick soup), kookoo (meat and/or vegetable pies), polow (white rice alone or with addition of meat and/or vegetables and herbs, including loobia polow, albaloo polow, zereshk polow, and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. The list of Persian recipes, appetizers and desserts is extensive.
Persian food is not spicy. Herbs are used a lot, as is fruit from plums and pomegranates to quince, prunes, apricots, and raisins. The main Persian cuisines are combinations of rice with meat, chicken or fish and plenty of garlic, onion, vegetables, nuts, and herbs. To achieve a delicious taste and a balanced diet, unique Persian spices such as saffron, diced limes, cinnamon, and parsley are mixed delicately and used in some special dishes.
Persian cuisine, apart from its antiquity in the region, has also been a very influential and standard set of fare throughout neighboring countries. Afghanistan, the south-Central Asian states, and the cuisines of India and Pakistan derive heavily in part from the sumptious cuisine of Iran.
There are certain accompaniments (mokhalafat) which are essential to every Persian meal at lunch (nahar) and dinner (shahm), regardless of the region. These include, first and foremost, a plate of fresh herbs, called sabzi (basil, coriander, cilantro, tarragon, watercress), a variety of flat breads, called nan or noon (sangak, lavash, barbari), cheese (called panir, similar to feta), sliced and peeled cucumbers, sliced tomatoes and onions, yogurt, and lemon juice. Persian pickles (khiyarshur) and relishes (torshi) are also considered essential in most regions.
Tea (chai) is served at breakfast and immediately before and after each meal at lunch and dinner, and also many times throughout the rest of the day. The traditional methods of tea preparation and drinking differ between regions and peoples.
Persian climate favors the goat, which is known as the “poor mans cow”, but does not suit keeping fresh milk, so Iranians tend to eat a lot of dry cheeses and rich yogurt. Most families make their own yogurt, which can be used as an ingredient in many dishes or as a cool refreshing drink.
Persians pride themselves on their skill in preparation of rice, and there are a vast number of varieties of two common dishes, polo and chelo. Polo consists of vegetables or meat cooked and mixed with rice, whereas chelo is prepared over the course of many hours with crustier rice topped with sauces.
Some popular polos are polo chirin, which is made with saffron, raisins, almonds and orange; adas polo, made with lentils and meat; and shekar polo, a very sweet dish prepared with honey, sugar almonds and pistachio. Wheat bread is considered the poor mans alternative to rice, but still comes in many different varieties.
Lamb is Persian favorite meat, but kid, beef and chicken can also be found. Fish is common as well, with swordfish being a famous specialty of the areas near the Caspian Sea. Seafood is very rarely eaten, and pork, like alcohol, is forbidden.
Persians enjoy green salads with olive oil, and during the appropriate seasons, eat vast amounts of olives, grapes, pumpkins and all kinds of fruits – either eaten fresh or cooked with meat and rice. There are always plenty of dried fruits like figs, dates, apricots and peaches.
Dolmeh most commonly refers to vine leaves stuffed with a combination of meat and rice, but in fact can be any stuffed fruit or vegetable. Popular varieties include stuffed cabbage leaves, eggplant, tomato, spinach, pepper or apple.
The Persian sweet tooth must be seen to be believed. Rosewater and orange water are typically used as flavorings, as well as pistachio and honey. Ice cream is popular and there is also a type of candy floss that is very popular. Baklava and halva are commonly eaten on special occasions. Each area has its own method for the preparation of biscuits and candies.
Persians often drink cold water with meals, but tea is the true national drink. The most common method is to hold a sugar cube between the teeth so that it dissolves as the tea is drunk. A visit to a Persian teahouse is a great experience for any tourist. Herbal teas such as chamomile, ginger, saffron, rose, violet, and jasmine are often drunk for their medicinal properties.
Coffee is also a popular beverage, generally taken black and super-strong. In the summer you can find fruit or flower syrups, taken with plenty of ice. Doogh, a cold drink made from yogurt and mineral water, is also well worth trying.
Unfortunately for the short term tourist, restaurateurs in Iran often seem unaware of the amazing variety of food their culture has to offer, and often do little beyond kebabs and rice.
Most of Persian’s excellent food is confined to the kitchen of the family home. If you are lucky enough to be invited to an Iranian home for dinner, you should without doubt accept. The meal may well be set on the floor, sometimes without utensils.
This should not be interpreted as a lack of decorum. Most meals are eaten only with a spoon and fork. Here are a few very basic tips on mealtime etiquette:
• Check to see if the person answering the door is wearing shoes, if they aren’t then
you should remove yours.
• Don’t sit down until told where to sit by your host and don’t sit next to anyone of the
opposite sex.
• You will constantly be offered food and drink. Always refuse at least once before
accepting.
• Try a bit of all of the dishes available.
• Eat only with the right hand if there are no utensils provided.
• Leave a little food at on your plate when you finish eating. The host will consider it
his duty to provide more food than you can eat.
Nooshe Jan which means Enjoy your food is always mentioned while eating Iranian food.
So, NOOshe Jan
Contributed By Nate.V and Negin.S
Menu 1
Barberry Rice
Ingredients:
2 cup basmati rice
2 tbsp butter
1 cup barberry
1/2 tsp saffron
1 tbsp lemon juice
1 tbsp sugar
1 tbsp plain yogurt
1 tbsp almonds
1 tbsp pistachios
Directions:
1. Soak rice in salt water the night before
2. Bring a big pot of water to a boil and drain salt water from rice and add rice to boiling water. Let cook for 10 minutes then drain
3. Soak barberry in water for 10 minutes before cooking
4. Add oil and rice to pot and let rice cook for 30 minutes. Meanwhile drain barberry and add oil to pan and fry barberry for 3 minutes
5. Mix 1/2 cup of boiling water with saffron, lemon juice, and sugar, and add to barberry then add barberry mix to plain white rice
Menu 2
Lamb Kabab
1 pound lean lamb tenderloin, boned and cut into 2-inch cubes
4 large tomatoes, halved
FOR MARINADE
1 large onion, peeled and diced
5 cloves garlic, peeled and crushed
1 teaspoon salt & black pepper
1/2 teaspoon freshly ground black pepper
1/2 cup fresh lime juice
1/4 teaspoon saffron , dissolved in 2 tablespoons hot water
FOR BASTING
1/2 cup melted butter
2 tablespoons fresh lime juice
1/4 teaspoon saffron, dissolved in 3 tablespoons hot water
1/2 teaspoon black pepper
1. Pound the lamb pieces lightly with a heavy-bladed knife to tenderize, and make shallow incisions in them. Place the lamb in a large glass bowl.
2. Add the onion, garlic, salt, pepper, lime juice, and saffron water and mix well. Cover and marinate for at least 8 hours in the refrigerator. Turn the meat twice during this time.
3. Start a bed of charcoal at least 45 minutes before you want to cook and let it burn until the coals glow.
• 4. Lift meat from marinade and drain briefly (reserve marinade). Thread meat equally on about 6 sturdy metal skewers.
• 5. Place skewers on a lightly greased grill 4-6 inches above a solid bed of medium coals.
• 6. Cook, turning often and basting with marinade until meat is well browned outside, but pink in the center (cut test in 10-15 minutes).
8. Serve immediately with saffron steamed rice, NUSH-E JAN!