If you have never studied history, you have no doubts about the Persian culture is one. Ancient Persia was one of the largest countries of the ancient world, and decided at the same time, an empire that stretched from the Mediterranean to India.
The modern nation of Iran has its roots in ancient Persia, and is home to a rich history and culture, which contains many links with the past. Persian cuisine is also influenced by this history, contains many savory dishes and is known for itsdelicate and refined use of spices.
Meals in Iran are traditionally accompanied by tea (chai in Iran as "") are known. Tea is served, in fact, all day, with breakfast, and before and after lunch and dinner. In addition to tea, (as the side panels are known mokhalafat "), also used to improve the food, and indeed an essential element.
Popular main dishes include Iran:
* Chelo Kabab - Lamb, marinated and cooked on a grill. Chelo kebab is served traditionally onRice.
* Fesenjan - This is a sweet and sour stew. It contains chicken or duck with pomegranate and walnuts.
* Abgousht - This is a beef and vegetable stew.
* Shirin Polo - a bowl of traditional Iranian wedding, Shirin Polo sticks rice with almonds, orange peel and pistachios.
Many Iranians are dishes served with rice. The rice can be effectively prepared in a variety of different types, but the best known method as "Chelow is known. Chelow the rice is readyby cooking the rice and then steamed, resulting in a soft texture with a golden crust on the bottom of the pot.
Some of the side plates ( "mokhalafat"), you might encouter include:
* Naan - Flat pita bread.
* Paneer - Paneer cheese is Iranian, and a little 'Remember feta.
* Khiyarshur - pickles.
* Torshi - spices.
* Sabzi - Sabzi is a dish mixed with a variety of fresh herbs. The herbs in general also basil,Coriander, coriander, hay greek, tarragon and watercress Iran.
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