Iranian Cuisines

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IRANIAN CUISINES: The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. It includes a wide variety of foods ranging from chelow kabab (barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white Basmati or Persian rice: ghormeh sabzi, gheimeh, and others), aash (a thick soup), kookoo (meat and/or vegetable pies), polow (white rice alone or with addition of meat and/or vegetables and herbs, including loobia polow, albaloo polow, zereshk polow, and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. The list of Persian recipes, appetizers and desserts is extensive. Iranian…show more content…
Damy literally means "simmered." Varieties of bread There are four major Iranian flat breads: § Nan-e barbari: thick and oval-shaped. § Nan-e lavash: thin, crispy and round or oval, and is also the oldest known bread in the Middle East and Central Asia. § Nan-e sangak: dark and oval-shaped bread that is stone-baked. § Nan-e taftoon: thin, soft and round. Other breads include: § Nan-e shirmal: made exactly like barbari, except with milk instead of water, in addition to a bit of sugar, and is eaten during breakfast or with tea. § Nan-e gisu: a sweet Armenian bread, and also is eaten in the morning or with tea later in the day. Regional cuisines Gilan Kateh is the traditional dish of Gilan, and is simply Persian rice cooked in water, butter and salt until the water is fully absorbed. This method results in rice that is clumped together and is the predominant style of cooking rice in the Caspian region. In Gilan and Mazandaran, kateh is also eaten as a breakfast meal, either heated with milk and jam, or cold with Persian cheese (panir) and garlic. Kateh is not commonly served in other parts of Iran, but is prescribed widely as a natural remedy for those who are sick with the common cold or flu, and also for those suffering from stomach pains and ulcers. The Gilani variety of rice is considered the best in Iran, where it has been cultivated since the

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