Served with grilled chicken chicken or kebabs, Zereshk Polo has unique taste and is one of the favorite Iranian dishes. This classic rice dish is studded with the red berries, which are dried and then rehydrated before cooking. Zereshk Polo Morgh is a rice dish usually made with saffron and barberries alongside a chicken and tomato stew. Like cranberries, barberries have a vibrant red color, but they’re even more sour. Some Khoresht favourites include Khoresh gheimeh, a beef and split pea stew made with dried limes and cooked in a tomato base, usually served with fried potatoes on the top Ghormeh sabzi, an Iranian herb stew, commonly eaten everywhere in Iran and considered to be the national dish of the country Korma,a creamy meat stew with a mild flavor, made with saffron, yogurt, and various spices such as coriander, ginger, cumin seeds, chiles, and turmeric. Some cities also use other beans instead of the kidney bean and is usually served with rice. Some cities cook with meat while others cook with chicken. In different parts of Iran, the stew is prepared differently with some variations. The Persian herb stew is made from aromatic herbs, meat, beans and dried lime to to give it a tangy flavour. Source: Picture the RecipeĪfter kebabs, stews are the most common dishes you’ll find on the menu at local restaurants in Iran. If you’re lucky, you’ll find jigar, lamb liver kebab, garnished with fresh basil leaves and a wedge of lemon. Chicken kebab, known as joojeh, is traditionally made from a whole chicken, bones and all, for more flavor, marinated in lemon and onion, and basted with saffron and butter. There is kebab-e barg, thinly sliced lamb or beef, flavored with lemon juice and onion and basted with saffron and butter. It sounds simple, but the taste is sublime. ![]() First, there’s koobideh, ground meat seasoned with minced onion, salt and pepper. Kebabs have more variety than you might think. Some people believe that cooking Kebab has become popular since the Mongols in Iran, and some believe that it has been popular since Naseeruddin Shah (1848-1896 AC). Kebab is a genuine Persian food that has been widely made by Iranians since ancient times. So, come, let us take you through their food journey! Persian food is the amalgamation of fresh herbs and spices like saffron, with the sweetness of pomegranate, barberry and cinnamon and topping it all off with a flourish of nuts, dried fruits and beans. ![]() In return, traders brought in rice from India and China, tomatoes from the Ottoman Empire, turmeric from India, yogurt from Central Asia, feta from Greece, saffron from Crete, and lamb from the Arabs. Pomegranates and pistachios were indigenous to the region and exported. So, what is Persian food? Persian food owes its diversity to The Silk Road, which ran through what is now Iran. Finally, in the summer of 2018, at 59, she opened Sofreh to acclaim.Did you know the ancient warrior-king of Greece, Alexander the Great, conquered the Persian Empire back in the 4th century, and later it was invaded by Arabs, Turks, Mongols and Uzbeks? While Iranians already had a well-developed food identity before these invasions, these cultural influences shaped the diversity of ingredients and the methods of cooking overtime. In that time, she worked in various professions unrelated to food, did some ad-hoc catering, attended the International Culinary Center, interned in restaurants, and most difficult of all, pleased her twins' discerning palates. It took Nasim twenty five years to realize her dream of opening a restaurant. During law school while studying to be a judge, she found that her true passion was cooking for friends and classmates. Coming from a tradition of strong women who are great cooks, she began cooking for large gatherings and parties at a young age. Her earliest and fondest memories are of staying indoors during the summer as a child, preparing foods and making jams and pickles with her mother. “In her restaurant début, Nasim Alikhani’s front-of-house style seems just as intuitive as her interpretations of a cuisine sorely underrepresented in the city.”įood is the language through which Nasim Alikhani best knows how to express herself.
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