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Chenje: Skewered and grilled cubes of meat. Iranian equivalent of shish kebab. [23] Shashlik: A popular form of shish kebab. In Iranian cuisine, shashlik is usually in form of large chunks. Kabab tabei: Homemade grilled meat, prepared on the pan. [24] Bonab kabab: A type of kebab that is made of ground lamb, onion, and salt in the city of Bonab.
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.
The English name is an anglicisation of the Hindi-Urdu qormā (क़ोरमा, قورمہ), meaning "braise". [3] [4] It refers to the cooking technique used in the dish.[2] [5] All these words, and the names of dishes such as the Iranian ghormeh (Persian: قورمه), Turkish Kavurma and the Azerbaijani qovurma or kavarma, are ultimately derived from a Turkic word qawirma, meaning "[a ...
The traditional beverage accompanied with chelow kebab is doogh, [1] an Iranian yogurt-based drink, sometimes made of carbonated water. Persian kebab barbequed in Iran In the old bazaar tradition, the rice and accompaniments are served first, immediately followed by the kababs, which are threaded on skewers, as well as a piece of flat bread ...
Yalda Night, or Shab-e Yalda (also spelled Shabe Yalda), marks the longest night of the year in Iran and in many other Central Asian and Middle Eastern countries.
Cuisine in Iran is considered to be one of the most ancient forms of cuisine around the world. Bread is arguably the most important food in Iran, with a large variety of different bread, some of the most popular of which include: nan and hamir, which are baked in large clay ovens (also called "tenurs"). In Iranian cuisine, there are many dishes ...
Chorba (/ ˈ tʃ ɔːr b ə / CHOR-bə; Turkish: [tʃɔɾˈba]) [a] or shorba (/ ˈ ʃ ɔːr b ə / SHOR-bə; Azerbaijani:) [b] is a broad class of stews or rich soups found in national cuisines across the Middle East, Maghreb, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia.
[2] [3] [4] [1] The earliest extant use of the word in the Urdu language is attested from the year 1665 in Mulla Nusrati's ʿAlī Nāma. [5] [6] It was first used in English in Qanoon-e-Islam in 1832, [7] and then by James Wise in 1883. [8] The languages of the region of the kofta's origin have adopted the word with minor phonetic variations. [9]