A northern Indian cuisine called mughulai is modeled after what the Persians commonly ate: mounds of rice seasoned with saffron, topped with nuts, raisins, and various meats.
Greece invaded present-day Iran in the A. Yogurt may have originated from either Greece or Turkey, where it is also a dietary staple. The Iranian food rules that categorize foods into "hot or "cold" is believed to have been derived from ancient Greek theories of medicine See Mealtime Customs.
Dishes made of lamb, dates, and figs were brought into the Persian diet during the Arab invasion of the s.
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Three hundred years later, the Turks expanded their Ottoman Empire into Persian territory. The idea of stuffing leaves, vines, fruits, and vegetables with various fillings Turkish dolma was reinforced by the Turks. Dolma and kofte meatballs have become very popular throughout the Middle Eastern countries. The kebab cubes of skewered meat is probably the most important introduction by the Turks—it has become one of Iran's national dishes.
Strong Turkish coffee was also introduced. The strong, dark tea is brewed in an urn called a samovar , a Russian word. Tea most likely originated in Russia. Grape leaves are sold in jars at most large supermarkets.
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In many Middle Eastern and Mediterranean countries, including Iran, cooks prepare a filling of rice and meat to be rolled up inside the tender grape leaves. The rolls are then simmered in a savory broth, often with tomato juice. EPD Photos.
Cultural Domains That Have Helped Shape The Country That Iran Is Today
Serve with Dolmas Stuffed Grape Leaves, recipe precedes , cucumbers, or with any salad. Iranian food also referred to as Persian food is some of the most delicious and fresh in its region. Cory Langley lamb or beef , emphasizing larger amounts of grains especially rice , fruits, and vegetables. Although it is often lumped under the category of general "Middle Eastern" fare, the Iranian cuisine is able to retain its uniqueness in a variety of ways.
One of these ways is preparing meals with contrasting flavors, such as a combination of sweet and sour or mild and spicy. The country's cuisine is largely based on berenj rice.
It is relatively inexpensive and grown locally, making it an affordable and readily available staple in the everyday diet. A typical Iranian meal is often a heaping plate of chelo CHEH-loh; plain, cooked rice topped with vegetables, fish, or meat. It also provides a cool contrast to spicy meat toppings. The two national rice dishes are chelo and polo POH-loh; rice cooked with several ingredients. There are seemingly endless varieties of dishes that can be prepared with rice in Iran.
Meat, particularly chicken and lamb, is most commonly eaten as kebabs KEE-bahbs , pieces of meat served on a skewer. Soups are drunk directly from the bowl. Koftas meatballs , vegetables such as eggplant , fruits such as quince, an apple-like fruit , and even yogurt an Iranian mainstay are often added to soups and stews. Quinces, pears, grapes, dates, apricots, and Iranian melons flavored with rosewater are typically eaten for dessert. Iranians also love ice cream and puddings.
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Palouden PAO-loo-den , a rose- and lemon-flavored drink, dugh sour milk or yogurt mixed with sparkling water and fresh fruit juices can be made at home or bought in cafes and at street stalls. Iranians enjoy grilled meat and poultry. Typically the Iranian Kebab Morgh Grilled Skewered Chicken would include just chicken on the skewer, but here mushrooms, tomatoes, onions, and peppers have been added. Cory Langley. Almost all about 98 percent of Iranians are Shi'ah Muslims. They follow Shi'ah Islam, the government religion, and celebrate Muslim holidays throughout the year.
Many of the country's religious holidays celebrate the birthdays of imams religious leaders. Ashura is a day to remember the Prophet's grandson, Husayn, who was murdered in A. On this day, parades typically crowd city streets and people give money or food to the poor if they can afford to. Ramadan is the most sacred time of the year for Muslims. For an entire month, Muslims fast do not eat or drink from sunrise to sunset every day, hoping to cleanse their bodies and minds and remember those who are less fortunate.
Restaurants and food stores are often closed or have limited hours during this holy month. Ramadan ends with the sighting of the new moon. The three-day festival marking Ramadan's end is known as Eid al-Fitr. During this time, the month-long fast is broken by community prayer, and then followed by a large feast with family and friends. Iranians of all ages eagerly await this day literally meaning "new day" , and look forward to a new beginning and an abundance of delicious meals and sweets. Festivities for Now Ruz begin nearly two weeks ahead of time—planting seeds, buying clothes, and cleaning homes.
Haft sin hoft-SEEN is a tradition in which tables are decorated with seven items that symbolize triumph over evil, including sir garlic and senjid olives. Samanu sah-muh-NOO , a pudding made from flour, sugar, and walnuts, is also made at this time. For additional good luck, a mother will often eat one cooked egg for every one of her children. Beginning on the day of Now Ruz and lasting for two weeks, feasting and visiting with friends and relatives takes place while schools and offices remain closed.
Iranian sweets and snacks such as fruits, nuts, pastries, puddings, and tea, are placed on tables in anticipation of visiting guests. Iranian rice cakes and sabzi polo , a rice dish flavored with herbs, are popular foods.
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To help chase it away, sabzeh wheat or lentil seeds grown during haft sin are thrown out the window and a picnic outdoors is enjoyed. When Iranians make their container of sabzeh , or green sprouts, for Now Ruz, they sometimes simply scatter the seeds over a plate and keep them moistened with water as they sprout and grow. They may also choose to fill a porous clay pot or jar with water and attach the seeds to the outside of the jar with strips of cloth until they stick to the moist surface.
The strips are then removed and the sprouts grow upward in sunlight—green and full. Sprouts, similar to those grown by Iranians, can be grown by filling a bowl or other container with sterile potting mix from a plant nursery, and scattering lentils or grains of barley or wheat thickly across the surface of the potting mix. The mix should be watered until it is evenly moist throughout, and then the container should be covered loosely with plastic wrap to hold in the moisture. The seeds will sprout if the container is left on a sunny windowsill; the surface should be sprinkled with water once or twice a day to keep the seeds moist.
After three days, the seeds should have begun to sprout and the plastic wrap may be removed. When the sprouts are a few inches tall, they may be tied into a bunch with a pretty ribbon, or snipped and added to a salad. Upon entering an Iranian home and removing one's shoes at the door, a gift or reciprocated dinner invitation should be offered to the host.
When the meal is ready to be served, the host will place large platters of food on top of the sofreh sof-RAY, tablecloth that rests on top of a floor rug. Diners sit cross-legged in front of individual settings of plates, bowls, and silverware typically a fork and a spoon. Iranians of the opposite sex unless related do not sit next to one another while eating.
Talking is also kept to a minimum. Although most meals will offer bread, rice, and meat often a kebab , Iranians often choose what foods will be served by following a set of food rules that originated from ancient Greek medicine. Foods are classified as either "hot" or "cold," depending on the food's heating or cooling effect on the individual rather than the food's actual temperature.
Hot foods include meats, sweets, and eggplant. Yogurt, cucumbers, and fish classify as cold. Iranians try to serve a balance of hot and cold foods. Iranians consume three meals a day, including snacks usually nuts, seeds, fruit, or a light yogurt dish. Soph'ha'neh breakfast , separate from the typical Iranian fare of lunch and dinner, usually consists of hot tea, cheese, and fresh baked bread from the local bakery or home kitchen.
Some choose to purchase it from "bicycle breadmen" who travel from door to door, selling leftover bread for a reduced price. Northern provinces prefer asal honey with cooked, cold rice and fish. Central Iranians enjoy yogurt and soft cream, while southern Iranians prefer cheese and dates.
A child's weekday Saturday through Thursday breakfast before school is often the same as that of adults: tea, honey, bread, and feta cheese. Similar to breakfast, the light lunch served by most schools typically includes fresh fruit, dates, pistachio nuts, bread, and cheese. About 6 percent of the population of Iran is classified as undernourished by the World Bank.
This means they do not receive adequate nutrition in their diet. Of children under the age of five, about 16 percent are underweight, and roughly 19 percent are stunted short for their age. Unemployment, caused by Iran's unstable economy, helps to contribute to urban and rural poverty. Such poverty often leads to hunger and undernourishment.
An absence of cooked eggs, beans, lentils, and nuts from the diet can lead to protein deficiency. Similarly, a lack of fruits and vegetables can result in an overall vitamin deficiency. Many families affected by the country's shaky economy cannot afford to purchase or grow themselves the necessary foods for a healthy diet. Greenway, Paul. Victoria, Australia: Lonely Planet Publications, Rajendra, Vijeya and Gisela Kaplan.
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