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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.
This is a list of Iranian foods and dishes. 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 .
Abgoosht served at a traditional-style restaurant in Iran A dizi dish during consumption. Abgoosht (Persian: آبگوشت Âbgušt, pronounced [ɒːbˈɡuːʃt]; literally "meat broth") is an Iranian stew. It is also called dizi (Persian: دیزی, pronounced), which refers to the traditional stoneware crocks it is served in. Some describe it ...
In traditional Iranian restaurants, a large, low table lined with Persian rugs and with cushions around the sides is the setting for a meal. Diners sit cross-legged in a circle and food is served in the center (eaten with cutlery on separate plates). Tea is served in kamar baareek ("narrow-waist") glasses with sugar and Persian sweets.
The culture of Iran (Persian: فرهنگ ایران) or culture of Persia [1] [2] [3] is one of the oldest and among the most influential in the world. Iran is widely regarded as one of the cradles of civilization.
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 ...
Cookbooks from the Safavid and Qajar periods in Persia (Iran) mention kuku. [4] Qajar documents introduce it as a side dish. [5]Herb kuku (kuku sabzi), which is the most popular type, [6] is served traditionally at Nowruz, the Iranian New Year's Day, [5] [7] symbolizing a fresh start [8] and also at Easter, [9] which is celebrated by the Iranian Armenians and Iranian Georgians.
In the traditional Iranian system of garm and sard foods (i.e. "hot" and "cold", respectively), fesenjān is considered "hot" because it uses walnuts, which are also considered a "hot" food. [8] In order to balance out this hotness, sometimes people will add coriander (a "cold" plant) to it; peeled pumpkin is also added for the same reason, as ...