There's a reason Iranian cookery is so well-known in the Middle Eastern culinary world: not only can many recipes from that region be traced back to Persia, but the food is also wonderful. It works wonders with a wide range of ingredients, including pickled vegetables and dried fruits, spices ranging from delicate, earthy saffron to tart, lemony sumac, and fluids distilled from herbs and flowers such as roses. While bread is a cornerstone of Persian cuisine, Iranians have elevated rice to an art form.
Here are some traditional Persian dishes:
Persian Steamed Rice
For practically all meals, rice, or polo in Farsi, is the most significant dish. It goes well with stews, kebabs, barbeques, poultry, and fish, among other things. Simply put, a Persian dish would be incomplete without Persian rice. People in Iran judge your cooking abilities based on how well you create steamed Persian-style rice. The fundamentals of cooking rice are similar to those of Chinese and Indian cuisines, however, it should be cooked such that the grains separate rather than becoming squashed or glued together. For some dishes, a fourth of the rice is flavoured with saffron and topped with a sprinkling of fruit such as barberries and sultanas. It's served with kebabs and barbeques, with a little cube of butter melting on top.
Kuku sabzi
