If you haven’t experienced the amazing flavors of Iran then, you’ve been missing out. It’s about time to learn and discover the unique Persian cuisine that offers delicious dishes that every Persian knows and loves.
Iran is a home of coveted ingredients such as pistachios, walnuts, almonds, mint, saffron, pomegranates, oranges, and grapes. Iran has four distinct seasons compare to other parts of the Middle East. With the variable climate in the country, the ancient Persian food transformed the vast stretches of arid land into fertile oases, and that brings a light, sensuous, fruit-and-herb filled cuisine was discovered.
The classic Persian food can be found in most Persian-American restaurant menus. And here are some of the dishes which you might want to try and enjoy!
Fesenjoon’s ingredients are stewed pomegranate puree, chopped onions, ground walnuts, chunks of poultry or balls of ground meat. Pomegranates are a big deal for Iranians before the Westerners realized that the fruit is a wonderful ingredient to add to dishes. Pomegranates were known as “the fruit of heaven.” Combining this with savory spices will give you a unique Persian dish in the culinary canon.
Bademjan or Eggplant And Tomato Stew
This kind of stew contains a shimmering red-gold color from tomatoes which was cooked with turmeric and sheen of oil on top. Bademjan stew is slightly tart with the tang of tomatoes, and lemon juice or juice of unripe grapes. The tanginess of the stew is kept in check by the eggplant, an ingredient which is first fried on its own until it becomes golden-brown.
Bademjan is cooked with onions, lamb, and tomatoes with seasoning. Like other Persian stews, bademjan is also thick and supposed to be eaten over rice with a fork.
Baghali Polo or Rice with Dill and Fava Beans
Rice can be cooked only with butter and saffron known as chelo. However, rice can also be cooked with other ingredients like polo. Polo is made with herbs, beans, nuts, vegetables, dried fruit, noodles, and even meat. It is considered as the centerpiece of the meal.
Polo is good in the spring where fava beans are young and tender, and dill is in the season. Baghali Polo is flecked with green dill and favas which are often cooked with chunks of lamb. This dish can be served together with a lamb on the bone. The rice in this recipe should have a mild saffron flavor mixed into the rice before serving.
Ash e Reshteh or Noodle and Bean Soup
This Persian food h is a textured soup full of noodles, herbs, beans, and leafy greens like beet leaves and spinach. Ash e Resteh is top with mint oil, sour kashk, and crunchy fried onions. This was eaten in the Middle East that tastes like akin to sour yogurt.
Noodles which are made their way from China to Iran are believed to represent many paths of life. This Iranian soup is traditionally served every time someone sets off a long journey. It’s a part of the menu during the Persian New Year which is celebrated at the spring equinox in March.