Persian cuisine made and left a big influence in the other cuisines in the middle East with its special senses and freshness. We can be sure about it, if we say, that one of the pillars in persian food are fruits and vegetables. In a big country like Iran, there are all kinds of different fruits, that can be find in a diverse parts and regions. Important is to say, that the freshness give the special taste of food, which is surely making every meal so unique. (Tehran Hotel)
The most common foods that Iranians use in their diet are rice, cereals and meat, but most of all they eat veggies. If we talk about meat as an integral part, we also have to mention a big selection of fish, that can be found in the South in the Persian Gulf, as well as in the North, in the Caspian Sea. Healthy shrimps, different sorts of salmon, and of course, one of the best Caviar, straight from the Caspian, are well known all around the world. This kind of Caviar is obtained from a twin fish, which is not easy to find everywhere. Mutton is a main meat, but for sure not the only one, because you can try many dishes made of chicken or veal. Very often the combination of mutton and veal is used for a special taste of a dish.
Persian cuisine is reflected above all in the skill of combining spices of different tastes and odors. A traditional Iranian food menu includes Kebab, Fesenjan, Baghali Polo and Ash e Reshteh. The most famous Iranian food is QQQ and the most famous spice of Persian cuisine, and at the same time far known, is mint, which can be seen in food and drinks. Persians also use lemon essences in the preparation of their dishes and use edible flowers such as geranium, orange flower and rose petals.
Among the famous persian spices we can still count curcuma – a spice of orange color, and its taste is similar to ginger and saffron. (Hotel Iran)
Although only a few hundred years ago in Iran, the consume of a coffee was number one but Nowdays its role has been Replaced by Persian tea. Having several tea breaks in a day is a special ritual in Iran.
Along together with sugar or nabat- Iranian crystal sugar, this kind of tea represents a true pleasure.
A tea poured from a ceramic teapot, or a samovar, mixed with hot water, makes a great color and tastes aromatic and wonderful.
Some of the most favorite and essential persian dishes are:
Zereshk Polo (Barberry Rice) Iranians love sour flavors. Like cranberries, barberries have a vibrant red color, but they’re even more sour. This classic rice dish is studded with the red berries, which are dried and then re hydrated before cooking. The rice is cooked with plenty of butter, which helps to soften the intensity of the berries. Quince, rhubarb, green plums, sour oranges, lemons, limes, dried limes, sour cherries, tamarind, sumac and pomegranate are all used in Persian cooking to make food more tart..(Resturants in Tehran)
Bademjan (Eggplant and Tomato Stew)
This stew has the shimmering red-gold color of tomatoes cooked with turmeric, with a sheen of oil on top, a prized characteristic in Persian cooking that shows a stew has been cooked long enough for the oils to rise up. Slightly tart, with the tang of tomatoes, lemon juice, and sometimes the juice of unripe grapes, its tanginess is kept in check by the eggplant, which is first fried on its own until golden-brown, then cooked with onions, lamb and the tomatoes and seasoning. Like all Persian stews, bademjan is thick and meant to be eaten over rice with a fork.
Baghali Polo (Rice with Dill and Fava Beans)
In Iranian cooking, rice can be prepared simply with butter and saffron, known as chelo. But just as often, it’s cooked with other ingredients and called polo. Polo can be made with herbs, vegetables, beans, nuts, dried fruit, meat and even noodles, and acts as the centerpiece of the meal. This polo is particularly good in the spring, when fava beans are young and tender and dill is in season. The dish is flecked with green dill and favas, and is often cooked with very tender chunks of lamb. Alternately, it may be served alongside lamb on the bone. The rice should have a mild saffron flavor, with the saffron mixed into the rice just before serving. (Hotel Iran)
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