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You are here:   Veggie Biryani -Most popular rice dish from India --> Persian Cooking - Best of Persian Cuisine
Persian Cooking - Best of Persian Cuisine
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 breads.

Persian food is known for it’s 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 Persia’s 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.
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