Post by Caliph on Jan 20, 2015 22:09:25 GMT
The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. The main Persian cuisines are combinations of rice with meat, chicken or fish and some onion, vegetables, nuts, and herbs. Herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins.
Iranians also usually eat plain yogurt (Persian: ماست, māst) with lunch and dinner; it is a staple of the diet in Iran. To achieve a balanced taste, characteristic flavourings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes. Onions and garlic are normally used in the preparation of the accompanying course, but are also served separately during meals, either in raw or pickled form. Iranian cuisine has also greatly inspired its neighbors.
Khoresh-e Gheimeh
Sholezard (with calligraphy of "Ramazan"), Sangak bread, Barbari bread and some other breads for Eftar.
The ubiquitous Persian Kabab is at most times served with either rice, or bread.
Ghorabiye
A bowl of chicken fesenjan, with Persian rice
Kuku Sabzi
Iranians also usually eat plain yogurt (Persian: ماست, māst) with lunch and dinner; it is a staple of the diet in Iran. To achieve a balanced taste, characteristic flavourings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes. Onions and garlic are normally used in the preparation of the accompanying course, but are also served separately during meals, either in raw or pickled form. Iranian cuisine has also greatly inspired its neighbors.
Khoresh-e Gheimeh
Sholezard (with calligraphy of "Ramazan"), Sangak bread, Barbari bread and some other breads for Eftar.
The ubiquitous Persian Kabab is at most times served with either rice, or bread.
Ghorabiye
A bowl of chicken fesenjan, with Persian rice
Kuku Sabzi
Happy Nowrooz
