Cuisine Focus – Persian – Distinction Through Food

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Also known as the cuisine of Iran, Persian cuisine is about kebabs, stews, soups, and vegetables. You may be familiar with Soltani, Chenjeh or Barg. Also, you may have already tried Basmati, Pollo or Aash. These recipes may have been diverse, but there is something about these dishes that speak of Iran as a land of culture and faith.

For many people, Iran is some country where locals prefer goat, bread and long-grain rice. However, we need to remind ourselves that Persian cuisine brings life to food and vice-versa. Coupled in its dishes are traditions and beliefs so significant, that they always try to adhere and follow these wherever they are. And like most countries, their ideals about food are either brought by tradition, history or cultural know-how.

Staples include the wheat bread and rice. The people’s palates are also prone to tasting meat, yogurt and eggplant. The foods are prepared using the freshest herbs namely turmeric, cloves, saffron, and cardamom. More so, the people are known for making the best and great-tasting rice. In fact, rice preparations are categorized into three namely Polo, Damy and Kateh. Now, that is what you call skill and brilliance.

Lamb is also known as Iran’s most preferred meat. However, they are also into consuming chicken and beef. As for other types of commodities, seafood is somehow a rarity while pork is expectedly forbidden due to religious constraints.

Ingredients Utilized in Persian Cuisine

Meat:

Lamb, Goat, Beef, Chicken, Duck

Seafood:

Fish, Fish Roe, Caviar

Vegetables:

Cabbage, Pumpkin, Eggplant, Tomato, Spinach, Pepper, Green Beans, Carrots, Cucumbers, Spring Onions

Fruits:

Peaches, Figs, Apricots, Dates, Grapes, Apples, Pomegranates, Plums, Cherries, Melons, Pears, Lemons

Herbs and Spices:

Cardamom, Turmeric, Cloves, Saffron, Cinnamon, Parsley, Basil, Tarragon, Fenugreek, Cilantro

Dairy:

Cheese, Yogurt, Eggs

Nuts:

Pistachios, Almonds, Walnuts

In general, Middle East’s climate is very conducive and ideal in terms of growing local produce such as vegetables and fruits. This is also one of the reasons why Iranians enjoy having fresh or dried fruits. As for other types of Iranian specialties, items such as duck, chicken, herbs, garlic and onions are some of the many components used. The people are also known for combining meats and vegetables as well as serving rice dishes, together with soups and stews.

Persian cuisine is also popular because of its herbal teas featuring items such as ginger, rose, jasmine, violet, chamomile and saffron. The cuisine is also big on desserts, thus providing a perfect setting for the sweet-toothed. They commonly use honey and flavored water as ingredients in line with nuts like pistachios.

Iranian meals and culinary practices are also giving weight on certain essentials covering herbs, flat breads, dairy and vegetables. For one, they are known for serving a plate of fresh herbs during lunch and dinner including basil, tarragon, watercress, and cilantro. These meals are never complete without an array of flat breads, cheeses or prepared vegetables. Common items used would be cucumbers, eggplants and tomatoes. In totality, Persian cuisine presents a wide range of options and shares a large part of their culture through food. Moreover, what’s more ideal is that the people are strong-willed to refrain from eating the prohibited without sacrificing great taste and flavor.

Authentic Persian Recipes

Maash Polo

Recipe Source: persian-recipes.com

This dish is a lot like Adas Polo (in my opinion); however, a few steps in making it vary. Mung Beans (maash) take a little longer to cook and become soft, so keep that in mind when you decide to make this dish. Another thing I usually use is a brown sugar coloring (the specific one I use is called Zucker-Couleur…its basically caramel food color). You can also prepare the sugar coloring (explained below).

Ingredients:

(3-4 servings):
1 cup Maash (Mung beans) — its best to wash them and soak them for at least 30 minutes prior to cooking
3 cups rice — wash the rice and soak in water (add salt to the water). Soak for at least 1 hour prior to cooking.
Eggs, chicken, or meat (optional) — whichever you choose to serve with the rice, or serve without any additions

Method:

In a large pot bring water to a boil and add the Maash to it. Allow the Maash to boil for 10 to 15 minutes (or until a little soft).
Add the rice and allow the rice to come to a boil. Use a strainer empty the contents of the pot into it. Add some water to the pot along with oil and heat it up. In a separate pot add some water and oil, along with the sugar coloring. Note: If you dont have a sugar coloring, you can add a tablespoon or two of sugar into the heated water and oil and allow it to cook/fry a little (it will turn brown in color).
Add the rice to the pot (with the heated oil and water mixture) then pour the contents of the other pot (oil, water, and sugar food coloring) on top of the rice. Use a spatula to stir the contents and then place a towel/cloth on the lid of the pot and cover the rice. Once steam escapes the sides of the pot you can turn the burner temperature down to low (all this time the burner should have been on high/medium-high). Allow it to cook for 20-30 minutes on low (or longer for more Tah Dig (crispy rice)).
You can cook chicken or meat to serve the dish with, or you can fry some eggs in butter, or oil to serve with the rice. Many times I add sugar to the rice, or serve it with yogurt. It’s all up to you!

Kabab Hosseini

Recipe Source: farhangsara.com

Ingredients:
(6 servings)
•   fillet of lamb, 1 kg
•   extra-virgin olive oil, 1/2 cup
•   3 onions, grated
•   2 cloves of garlic, crushed
•   6 medium tomatos
•   saffron, 1/2 teaspoon (optional)
•   salt
•   black pepper
•   sumac (optional)

Method:

Prepare marinade: mix olive oil, onions, garlic, saffron, salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferrably 24 hours) in refrigerator. Container should be covered.
Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently. Kabab Barg can also be made in the oven. Prepare as before, pre-heat the grill to a high temperature, and place just under the grill, again turning frequently. Serve hot with basmati rice or on middle-eastern bread. If served with rice, some sumac may be sprinkled on.

Image Credit: persian-recipes.com

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