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Cuisine Glossary
| You have reached our International Cuisines and information on all aspects of a countries cuisine.
We will try to explain the culture, significant influences, climate, and other factors that have come together to create a distinct style. For example: Spanish, Mexican or Japanese. |
Iranian Cuisine
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Rice is the staple food and the Iranians cook it superbly. Dishes include chelo khoresh (rice topped with vegetables and meat in a nut sauce), polo chele (pilau rice), polo sabzi (pilau rice cooked with fresh herbs), polo chirin (sweet-sour saffron-colored rice with raisins, almonds and orange), adas polo (rice, lentils and meat), morgh polo (chicken and pilau rice), chelo kababs (rice with skewered meats cooked over charcoal), kofte (minced meat formed into meatballs), kofte gusht (meatloaf), abgusht (thick stew), khoreshe badinjan (mutton and aubergine stew), mast-o-khier (cold yogurt-based soup flavored with mint, chopped cucumber and raisins) and dolmeh (stuffed aubergine, courgettes or peppers). Most Iranian meals are eaten with a spoon and fork, but visitors may choose a Western dish and eat with a knife and fork.
Fruit and vegetable juices are popular, as are sparkling mineral waters. Tea is also popular and drunk in the many tea houses (ghahve khane). The consumption of alcohol is strictly forbidden. Source: HungryMonster Writers |