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Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Iranian, Afghan, Russian, Chinese, and Uzbek cuisines. Palov or palav (Tajik: палав), also called osh (Tajik: ош), is the national dish in Tajikistan, as in other countries in the region. Green tea (Tajik: чойи кабуд) is the national drink.
Tajiks (Persian: تاجيک، تاجک, romanized: Tājīk, Tājek; Tajik: Тоҷик, romanized: Tojik) is the name of various Persian-speaking [16] Eastern Iranian groups of people native to Central Asia, living primarily in Afghanistan, Tajikistan, and Uzbekistan.
In 1868, the Persian-speakers in the Khanate of Kokand, the Farghana Valley and the cities of Samarkand and Bukhara were referred to as Tajiks by both themselves and outsiders. It was also used as a self-designation by non-Persian Iranians in several mountainous areas, such as Shughnan and Roshan.
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Iranian cuisine (Persian cuisine) comprises the cooking traditions of Iran. Iran's culinary culture has historically influenced the cuisines of the neighboring regions, including Caucasian cuisine, Turkish cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and Russian cuisine.
Chelow kabab is considered to be the national dish of Iran. [1]Iranian cuisine is the culinary traditions of Iran.Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, [2] [3] [4] it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions.
To get through the many hours, people gather together and tell stories, seek guidance in the poems of the celebrated Persian poet Hafez, drink hot tea, and, of course, eat.
To qualify as "healthy," food products must contain a certain amount of food from "at least one of the food groups or subgroups (such as fruits, vegetables, fat-free and low-fat dairy, etc ...