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Chelow Kebab History

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The Persian Empire fell in the year 330 BCE due to the invasion of Alexander III of Macedon (Metropolitan Museum of Art). During this the Greeks controlled the Persian lands, this was known as the Seleucid dynasty. After the Seleucid dynasty there were many dynasties that controlled Persia. During the year 633-654 AD Muslims started attacking the Sassanid Empire and took back control of Iran, this was known as the Muslim conquest or the Arab conquest of Iran. Modern day Iran is divided into 31 provinces (Statoids). These 31 provinces are combined into 5 regions of Iran. These 5 regions are Tehran (middle northern region), Esfahan (middle southern region), Tabriz (northwest region), Kermanshah (western region), and Mashhad (eastern region). …show more content…

This dish is combination of simple Persian saffron basmati rice and any variety of Kebabs. Kebab is a dish of big pieces of meat, fish, or vegetables, all roasted or grilled on a skewer. Kebab originated from Eastern Mediterranean and eventually adopted by many cultures around Asia. The way this dish is served is on a plate with grilled tomatoes, saffron rice topped with butter and a spice called Somagh, and a skewer of kebab placed on top of the dish. In the old Bazaar tradition this dish was served in segments. The rice was served first with all the accompaniments. Second the waiter/server would bring the kebab on a skewer and quickly slid the kebab onto their plate. Usually they would put two different kinds of kebab this was called Soltani. The traditional beverage for this drink is called Doogh. Doogh is a sour yogurt drink with flavors of mint and salt mixed in. This dish originated in Tabriz. Tabriz is the northwestern region of Iran closest to Azerbaijan where many ingredients of the dish also …show more content…

This dish is often referred to as the original Iranian national dish besides the true national dish Chelow kebab. This dish is an herb stew with many herbal mixtures combined with Persian polo rice. Persian polo rice is basmati rice that is cooked in a seasoned broth often mixed with onions and spices. This gives the rice a brown color completely different from the rice styles of Chelow. Ghormeh is originally a Turkish word; this dish is from the region of Tabriz, which is next to turkey. Ghormeh in Turkish means stewed and sabzi means Persian herbs. The Turkish people used Persian herbs to create this dish and the Persians loved the stew so they adopted this dish from Turkey. Ghormeh sabzi’s herbal ingredients are a mixture of parsley, green onions, coriander, and dried fenugreek leaves. The dish is cooked with kidney beans and turmeric seasoned lamb or beef all served with polo or tah-dig (crusted saffron seasoned

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