How to Cook dishes from Iran
Iran has a rich history stretching back over 6,000 years, and many culinary delights. Apricots, artichokes, eggplant, lemon, lime, oranges, pistachios, spinach, saffron and tarragon all feature in Iranian cuisine. Spices are mixed delicately and carefully balanced to achieve the perfect combination.
For all Iranian lunches and dinners, certain accompanying dishes and side plates ("mokhalafat") are considered essential. These include:
Rice is a popular dish in Iran, having been brought, it is believed, to the country in ancient times from India or perhaps Southeast Asia. There are several ways in which rice may be prepared in Persian cuisine, but perhaps the best-known is "Chelow" the rice is soaked and partially boiled, the water is then drained and the rice steamed, resulting in very fluffy rice with a golden crust at the bottom of the pot.
Some other well-known Iranian recipes and dishes include:
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