Iranian cuisine or Persian cuisine is the traditional and modern style of cooking in Iran(formerly known as Persia).
Situated in West Asia (also known as the Middle East) with a diverse population, the Iranian culinary style is unique to Iran, though has historically both influenced and has been influenced by Iran's neighboring and conquered regions at various stages throughout its history. Specifically, these have been mutual culinary influences to and from Turkish cuisine, Azerbaijani cuisine, Kurdish cuisine,Caucasian cuisine, Mesopotamian cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and minor aspects from Russian cuisine.Through the Persianized Central Asian Mughal dynasty, aspects of Iranian cuisine were adopted into North Indian cuisine.
Fresh green herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. TypicalPersian main dishes are combinations of rice with meat, such as lamb, chicken, or fish, and vegetables such as onions, variousherbs, and nuts. To achieve a balanced taste, characteristic Persian flavorings such as saffron, dried lime, cinnamon, and parsleyare mixed delicately and used in some special dishes.
Ghormeh Sabzi also spelled as Qormeh Sabzi (Persian: قورمهسبزی) (Azerbaijani: Səbzi Qovurma) is an Iranian herb stew. It is a very popular dish in Iran and neighboring Azerbaijan Republic.It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.
Kabab koobideh (Persian: کباب کوبیده) or kūbide (Persian: کوبیده) is a Iranian meat kabab made from ground lamb or beef,and less commonly chicken, often mixed with parsley and chopped onions.
Tamen a proposito, inquam, aberramus. Non igitur potestis voluptate omnia dirigentes aut tueri aut retinere virtutem.
Khoresh-e Fesenjān or simply Fesenjān (Persian: فسنجان), is an Iranian stew (a khoresh) flavored withpomegranate syrup and ground walnuts (see bazha). It is traditionally made with poultry (duck or chicken), but also variants using balls of ground meat, ghormeh cut lamb, fish, or no meat at all are not unusual. Depending on the cooking method, it can have sweet or sour taste. It is served with Persian white or yellow rice (polo or chelo).
Zereshk Polo is one of my FAVORITES!!! And I really mean that! I just love this Zereshk Polo dish. Good thing its also one of my husbands favorites…except he likes to add loads of sugar to his Zereshk Polo.
Zereshk Polo Morgh is a full meal that has two parts:
Zereshk polo : Barberry (Zereshk) saffron rice,
Mirza Ghasemi is a Northern Iranian (originally from Gilan province) appetizer or main based on tandoori or grilled aubergine (eggplant), distinct to the Caspian Sea region.
The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.