Iranian persia dating

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Iran's culinary culture has historically interacted with the cuisines of the neighboring regions, including Caucasian cuisine, Turkish cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and Russian cuisine.Typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts.There are also several traditional combinations of spices, two of which are arde—made from toasted ground hulled sesame seeds, and delal sauce—made of heavy salted fresh herbs such as cilantro and parsley.Typical Iranian cuisine includes a wide variety of dishes, including several forms of kebab, stew, soup, and pilaf dishes, as well as various salads, desserts, pastries, and drinks.The parboiled rice (called chelow) is drained and returned to the pot to be steamed.This method results in an exceptionally fluffy rice with the rice grains separated and not sticky.

While the eggplant is "the potato of Iran", Iranians are fond of fresh green salads dressed with olive oil, lemon juice, salt, chili, and garlic.Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins.Characteristic Iranian flavorings such as saffron, dried lime and other sources of sour flavoring, cinnamon, turmeric, and parsley are mixed and used in various dishes.Agriculture of Iran produces many fruits and vegetables.Thus, a bowl of fresh fruit is common on Iranian tables, and vegetables are standard sides to most meals.

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