Typical Iranian Food which is Famous for its Saffron

Just as Iran’s long and tumultuous past, the origins of Iranian food are complex. The Persian Empire stretched as far as India for more than 2,000 years ago and since then Iranian cuisine and culture has received a lot of influence from the various countries that have colonized it, such as the Greeks, Arabs, Romans, Russians and Turks.

Iranian specialties offer a savory blend of fresh herbs and spices such as saffron, a sweet blend of pomegranate, barberry and cinnamon and are complemented by nuts, dried fruits and seeds. The result is layers of different flavors. What is typical Iranian food like? Come on, check the following list!

Dizi or Abgoosht

If you are interested in traditions in Iranian cuisine, this food is the right alternative for you. The entire process of making this food and even the way it is served represents the country’s national traditions that date back hundreds of years.

Dizi or abghoost is a broth dish with chickpeas and meat as the base. Apart from that, this typical Iranian food is also added with other ingredients, namely onions, potatoes, tomatoes, and beans. Put all these ingredients into a saucepan and add a little water.

Serving this food consists of two stages. In the first, the broth is filtered, served as a soup with small pieces of bread, called tilit. In the second step, the remaining ingredients are ground together and eaten with fresh herbs or pickles.

Nail

Reporting from https://www.mofongosphilly.com/ Kuku is a general term for most Iranian dishes that are similar to a thick omelet. This dish, which is usually fried, is dominated by vegetables, although some variants sometimes use meat.

Some of the most popular variants include the kuku sabzi, which is made from eggs and various chopped spices, with a potato base.

Nail dishes are a staple in the typical Iranian diet. This dish is often served on special occasions, but can also be made as a simple everyday meal.

Fesenjan

Fesenjan is a stew consisting of crushed walnuts and pomegranate juice and added meat of your choice. Chicken is the most common choice. This typical Iranian food has a variety of variations in each region. In the north there are both sour and savory versions, while slightly sweeter versions can be found elsewhere.

To make fesenjan takes a long time. That is why in Iran this food is usually only made during holidays and on special occasions. This food cannot be found on the daily menu in most restaurants in Iran, so to taste it you may have to ask for it to be specially prepared.

Chelo Kebabs

It’s not perfect if you go to the Middle East but don’t taste the processed kebabs. Chelo itself is an ordinary rice and kebab, a food that you must taste while in Persia. Not only that, you can also freely choose what type of chelo you want to enjoy. Koobedeh, for example, is ground beef with chopped shallots added.

Or you can try bargh or thinly sliced lamb fillets. The taste is very unique because previously the meat will be marinated with lemon juice and onions overnight. You can also taste the chenjeh fillet of lamb which is then marinated, cut into cubes and then cooked by grilling it, so that it has a distinctive aroma later.

Tahdig

This traditional preparation in the form of typical rice is known as Tahdig. Tahdig itself means the name of the bottom of the pot, because it refers to the crispy layer of dry rice at the bottom. Generally using basmati rice, added with oil and salt. To make the color more beautiful, you can add turmeric or saffron.

What makes this food taste different is the addition of ghee or oil in the pan. So that the bottom layer is fried, while the top is steamed. There is also tahdig which uses lavash bread with yogurt and potato slices added to the bottom of the pan. Not only served just like that but can also be used as a side dish.