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Food in Persia
Persian food is an essential part of the social and cultural aspects of Iranians. Food is
the centerpiece of most social gatherings and plays an important role in the dynamics of
Iranian social relations. Moreover, Persian banquets have been essential to the courts of
Persian Kings and have played an important part in the development of Persian culture. The
banquets served as the gathering place for poets, musicians, artists and important nobles.
From this, Iranians have developed a rich and variant menu of foods that includes many
tasteful vegetables, meats, and fruits. Most meals have a combination of stews, rice, and
legumes. Like many cultures, Persians also have their specialty desserts, snacks, and
Persian food is known for its strong sweet-and-sour character, and also its subtle
but persistent use of spices.
Varied and tasty, Persian food is almost always cooked with spices or herbs but never
pungently hot. The staple item of daily diet is wheat bread baked in a number of
distinctive shapes, sizes and thickness and preferably eaten straight from the oven with
fresh herbs and cheese.
The most popular dish in Tehran is the Chelou Kabab, a delicacy of rice and grilled lamb.
The lamb, marinated in lemon and onion juice, charcoal grilled only a few minutes before
serving, is piled on to hot chelou, with tomatoes. Butter, sumak (a sour berry) and raw
egg yolk accompany the dish along with fine basmati rice. Pulous are an integral part of
the diet, with the imaginative use of fruits and meat in it. Abgusht is a meat stew which
can be converted to a meat soup with more liquid and Aash is always a soup in the Persian
meal. The Persian Khoresh is a combination of meat and poultry with fruits, vegetables,
herbs and spices to make a sauce.
Fruits are an integral part of the diet and Persian cucumbers are regarded as fruits.
Verjuice, the juice of unripened green grapes, is widely used in Iran for a really sour
flavor. Herbs are an important part of the persian meal, so is spinach.
Samovar, Abdug (Yoghurt drink) and Tea are Persias favorite beverages.
North Iran is famous for its fish, particularly the sturgeon, from which the world's
finest caviar is obtained, and also produces almost all of the country's rice and tea.
Persian poets have often praised the "daughter of the vine", one of their
epithets for wine, but the quality was somewhat variable. Excellent beer and vodka were
also produced. All alcoholic beverages have been banned since the revolution.
Tea in Persia
Tea, prepared in a samovar and drunk with lump sugar from tiny glasses, is the most common
beverage in Persia.When you visit someone's home, or they visit yours in Persia, the
constant request is "chaay?", which is an offer of hot tea.
If your tea is too hot, you can pour some of it in your saucer to cool. Some people then
drink the tea from the saucer while others will pour it back into the cup.
Then comes the fruit: Cherries (bunched in fours wrapped together with foil around the
stems), peaches, and apples served with small cucumbers called khiar. Often, a plate of
cookies is also offered.
Thirst Quenchers and Desserts
Lemonades and sour cherry drinks were a real treat. Another heat-beater is faludeh, which
is blended fruit such as watermelon, cantaloupe, or honeydew with a touch of sugar.
Ice cream in Iran is made with rosewater. When ice cream is served with a starchy dessert
(very sweet!) also called faludeh, the combination is called makhlut (means mixed). Rice
pudding is made in huge pots and distributed to friends and neighbors on religious
holidays. This pudding is yellow from saffron and is usually decorated with sprinkled
cinnamon and sliced pistachios.
Pistachios and gaz (white nougat candy with pistachio nuts) as well as noghl (small yogurt
covered crunchy candy) and sohan (like peanut brittle except with pistachio nuts).
Lunch and dinner meals are identical in Persia. Meals are served on carpets covered with a
leather cover called sofreh. This is covered with a white cloth and the carpet is bordered
with cushions for seating. Dinner plates are set with or without cutlery (Persians prefer
to eat using their fingers)
The meal usually includes,
A rice dish served with a khoresh.
Abghust (Soup) served with baked poultry or seafood.
A mixed green salad.
Yogurt, Pickles, Flat bread
Abdug (Yogurt drink) is usually served as the beverage.
Tea and Sharbat (fruit sherbet) are taken as refreshments between
Kababs and Kuku are favorite foods served on picnics or as short
Aash-e-Reshteh / Noodle Vegi Persian Soup , Aash-e-Mast (Persian Yoghurt Vegi Soup) , Aash-e-Joe - Persian Barley and Beans Soup Mix , Aash-e-Anar (Persian Pomegranate Vegi Soup) , Herb Rice / Sabzi Polo , Lentil Pilaf / Adas Polo , Sweet Delight Shireen , Tomato Rice / Estamboli , Halva Vanilla , Falafel Mix , Tabouli Mix , Couscous Spinach , Coucous Mediterranean , Couscous Original , Couscous Toasted , Tahini Jar , Mixed Persian Cookies (traditional)
||Chickpea Cookies - Noon Nokhodchi , Cripy Almond Cookie - Hajibadoom , Crispy Walnut Cookie - Bajigerdoo , Rice Cookie- Noon Brenji , Mixed Persian Cookies (traditional) , Marzipan -Toot , Flax Seed Brittle - Sohan Asali , Honey Almond Brittle Sohan Asali with slivered almonds , Honey Sesame Brittle - Sohan Asali , Peanut Brittle - Sohan Asali Peanut , Noga , Pistachio Nugget - Gaz , Walnut Nugget - Baslough , Saffron Rock Candy - Nabat , Saffron Rock Candy Pieces Paitakht , Sugar Coated Almonds - Noghle , Almond Candy - Badoom Sokhteh , Baklava - Persian Baglava , Rolled Cookies - Kak Kermanshahi , Zolbia and Bahieh .
Fruits, Nuts, Spices, Herbs, Extracts
||Garlic Cloves (Fresh) - ships Tues only , Fresh Mint Leaves - ships out only on Tuesday , Pistachio - Raw , Cashew Pieces , Almonds , Raisins , 100% Pure Asafoetida (Hing) Crystals - non-organic 0.5oz , Kasturi Methi or Fenugreek Leaves (Shambalileh). , Fried Onions , Cardamom Pods Green Whole , Poppy Seed or Khas Khas , Cinnamon (Malabar Cinnamon) , Black Cardamom , Black Pepper (Whole) , Sesame Seeds White , Cardamom Seeds , Tamarind Paste - Tamarindo, Tamar Hind , Orange Blossom Water - Flavor Desserts, Syrups, Rice, Salads, on Fruit and
in Beverages , Advieh Polo Rice , Advieh (Baharat) , Seven Spice Baharat , Shish Kabob Seasoning , Ground Meat Kabob Seasoning , Yoghurt Dip Seasoning , Chicken Kabob Seasoning , Mediterranean Seasoning , Lemon Pepper Seasoning , Zereshk Berries (Dried Barberries for Persian Rice) , Rose Bud Gol Mohamadi , Eucalyptus Leaves , Mosir (Dried Shallot) , Mosir Powder - Shalot , Orange Peel - used in rice dishes and pan sauteed meats , Senjed , Lemon Omani Whole , Sabzi Gormeh , Sabzi Polo , Sabzi KooKoo , Sabzi Aash , Sabzi Dolmeh , Pistachios , Tahini Jar , Pomergranate Concentrate 100% , Pomergranate Paste , Dried White Mulberry Jumbo (tout) , Dried Fig - Shirazi Anjeer , Dried Apricot , Raisin Currant , Raisin Soultany .
Rice, Pasta, Beans
||Channa Dal - Lentils , Masoor Dal (Lentil) , Masoor Dal Whole , Kabuli Chana (Garbanzos) , Rajma - Kidney Beans , Besan or Chick Pea Lentil Flour , Basmati Rice - world's finest rice , Basmati Brown Rice - world's finest rice , Aash-e-Reshteh / Noodle Vegi Persian Soup , Aash-e-Joe - Persian Barley and Beans Soup Mix , Reshteh (Noodles for Ash) , Reshteh Polo (Roasted Noodle) , Barley (Joo) , Black Beans , Black Eye Peas, Lobia, Blackeye Beans, Field Peas, Lobiya, Chawli ,
Lima Beans , Great Northern Beans , Green lentils (Adas) , Soup Mix , Yellow Fava (Baghala) , Brown Fava Beans , Couscous Original , Couscous Toasted , Foul Modammas (canned) , Large Fava Beans (canned) , Tahini Jar .
Pickles, Preserves, Purees
||Torshi Litteh , Torshi Eggplant , Torshi Mix Pepper Chk , Torshi Mixed Hot Creamy , Torshi Little , Torshi Haft - Bijar , Torshi Onion Red Viniger , Torshi Garlic , Quince Preserve , Orange Blossom Jam , Carrot Preserve , Fig Preserve .
Sherbets, Dried Fruits, Berries
||Zereshk Berries (Dried Barberries for Persian Rice) , Khak Shir Iran - Mugwort Seeds , Esphand , Quince Seeds , Sonbol Tib , Rose Bud Gol Mohamadi , Eucalyptus Leaves , Hibiscus/Sour Tea , Orange Peel - used in rice dishes and pan sauteed meats , Senjed , Rose (Gole Sorkh) Jam , Pomergranate Concentrate 100% , Pomergranate Paste , Pomergranate Juice Premium , Sour Grape Juice , Lime Juice (Shiraz) , Natural Lemon Juice , Orange Water Imported , Persian Blend Tea Earl Grey , Persian Blend Tea w Cardamom , Persian Blend Tea Earl Grey 50 T/B , Persian Blend Tea w Cardamom 50 T/B , Persian Blend Tes Earl Grey 20T/B , Persian Blend Tea w Cardamom 20 T/B , Dried White Mulberry Jumbo (tout) , Dried Fig - Shirazi Anjeer , Dried Apricot , Raisin Currant , Raisin Soultany , Chickpea Cookies - Noon Nokhodchi .
1990 to 2009 - Kavita Mehta. All Rights Reserved.
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