Iranian food has been influenced by many civilizations, including the Persians, Arabs, Turks and Mongols. In fact, many dishes in Iranian cuisine have their roots in other countries. The word "Iran" is derived from Aryan which means "Land of Aryans". History of Persian food goes back to the Aryans were a group of people who lived in northern India and Central Asia around 1500 BC during the time when they migrated to Europe and Iran.
Ash Reshteh (noodle soup) is a traditional Iranian dish made with noodles, beans, herbs and sourdough. It is served at breakfast time. Ash Reshteh (Persian Noodle) is very popular in Iran and there are many versions of it all over the country.a
It can be made with various types of noodles such as kashkaboon (handmade noodles), beresht (vermicelli), sambaani (thin spaghetti-like noodles similar to linguine), or reshteh (flat ribbon pasta). The main ingredient in ash reshteh is usually a bean paste called ash which gives this soup its name – “ash” means “soup” in Persian!
Zereshk Polo ba Morgh is a traditional Iranian rice dish. It is made with saffron, rice and chicken. This very popular dish in Iran is also called Zereshk Polo ba Morgh.
The main ingredients of the dish are: Rice, Saffron (a red colored spice), and Chicken (or meat of your choice).
Iranian saffron is the best in the world, and Iranian Caviar is a delicacy that has been enjoyed for centuries. The other ingredients are equally important to this recipe: Persian honey, Green Raisin and Black Raisin. Rose water is also an essential ingredient to cook Iranian Caviar because it makes it taste sweeter and gives a nice fragrance to your food.
Green raisin is a type of raisin that is green in color, and it's used in Persian food. Green raisins are dried grapes, which are very sweet and have a mild fruity flavor. They're often sprinkled on rice pilafs and desserts, such as Shirazi pudding (a rice dessert). Green raisins can also be added to salads or used to make the traditional Persian sweet called Halva. The use of green raisins dates back millennia; they were first mentioned by Herodotus (fifth century B.C.).
Black raisins are dried grapes that have been soaked in grape juice. They are typically used in Persian, Iranian, and Middle Eastern cuisines. Black raisins can be found at grocery stores or specialty food stores such as Trader Joe's.
Rose water is used in Persian cooking and is a key ingredient in many desserts, drinks, marinades and rice dishes. Rose water has also been traditionally used for centuries to flavor meat dishes as well.
• Desserts: Rose water is often used to make Shirini (Persian Rice Pudding), Halva (Persian Semolina Cake) and Persian Ice Cream.
• Drinks: Rose water adds flavor to most types of fruit juice such as lemonade or orange juice. It can also be added to milk based drinks like Faluda (Persian Sherbet Drink).
When used in conjunction with other spices such as saffron or cinnamon it gives an amazing taste to the meat dish. Vegetable Dishes : You can add rose water while boiling or steaming vegetables like potatoes, carrots or cauliflower so they will retain their color while cooking.
All in all, Persian food is a delicious and diverse cuisine that deserves to be celebrated. It’s been around for thousands of years, and it’s still evolving today!