In every society, food or drink offering is a sign of love and affection and accepting that offer is a positive response to their friendship. Thus, sometimes rejecting a food offering may indicate hostility. In Iran, entertaining friends and family members with a variety of food and snacks has been an important aspect of people’s culture. Guests have always been treated with honor and respect in Persian culture. Their hospitality is limitless. kind eye contacts, genuine smiles, small friendly talks, and invitation for tea or dinner are parts of every Iranian behavior.
If I want to open up a story about tea values in my country, you should spend hours to read it, so I'll keep it simple. One of the first countries that accepted the tea in its culture was Iran. At the beginning, tea was only a beverage for a certain time but over times we put it in our lifestyle.
In Iran, food is believed to be a blessing from God, and disrespecting the food is equivalent to disrespecting the Creator. The dining table is revered as a place where family members spend three times a day interacting with each other. Food and tablecloths (in the old times people used to sit around tablecloth placed on the ground. Some still do) are highly valued in Iranian food culture, and eating alone is a form of disrespect to family members and a sign of poor family relationships.
Traditional foods are those foods that have been consumed in a country for a long time and have been passed down from generation to generation. The concept of food culture is much more complicated than what you see on a plate. Food operates as an expression of cultural identity. Immigrants bring the food of their countries with them wherever they go and cooking traditional food is a way of preserving their culture when they move to new places. Food is an inseparable part of their cultural heritage.
Gheymeh Nesar is one of the most delicious and colorful foods of Iran. It was originated from Qazvin and is mostly served at special occasions such as weddings. It’s the food you should try on your trip to Qazvin to experience a luxe taste. Ask around to find the best restaurant to eat this heavenly food.
Southern Iran has many delicious foods in addition to natural and cultural attractions. Traveling south can be a wonderful experience when you have the most hospitable people as your hosts. Due to its proximity to the sea, its cuisine is mostly based on seafood. Living in the scorching weather and humidity of the south requires eating food that can compensate for the weather’s destructive effects, and fish has many benefits in this regard. One of the exceptional features of southern cuisine is strong flavors and spices. The taste of hot and spicy food always reminds every Iranian of the mouth-watering southern dishes.
Everything in the north of Iran is made of rice, even Traditional Sweets. For food, rice is cooked in the form of “Polo (pilaf)”, “Chelo”, and “Kateh”. In the not-so-distant past, bread was a sign of wealth on the table of the northerners. it was only served at official ceremonies and gatherings while in other parts of Iran, bread was more common; and it’s been only a few decades since rice has found its way into the daily table of the people. One of the main ingredients of northerners’ meals is garlic. The good news is, in the north garlic loses its bad smell quickly after eating due to high humidity and is not annoying at all. In other regions, on the other hand, you have to chew gum or cinnamon to fight its odor.
There is not much left from the Cuisine Culture of the pre-Islamic Iran, and what remains is dedicated to the court of kings and nobles. One of the best remnants is "the Bronze Cup of Arjan" which illustrates the cuisine culture and customs during the different periods. For instance, the book of Altaj is about the life of the kings and the way they ruled the country, but there is a part in a book that belongs to how they had served the food for the court and the culture and customs of celebration in the Sassanid era. The book proves that the culture of Iran remains valuable at least until the fourth and fifth centuries after Islam.
This province is located in the fertile lands of Iran, so it’s been the best place to grow all kinds of fruit and nuts for years. As a result, you can find a trace of fruit and nuts on every traditional food and confection. The variety, color, and aroma of every single one of them make the city a paradise for sweet lovers. If you are planning to travel to Qazvin, or you are looking to buy souvenirs, these special and delicious sweets is a perfect choice.
Qazvin is a city located in the north of Iran. Duo to its perfect location in the center of fertile lands of Iran, it can support the growth of a large number of strong healthy plants. So from the old times, locals offer both vegetarian and non-vegetarian travelers special dishes that meet the nutritional needs of both. The fertile soil of this province has allowed the locals to harvest all kinds of nuts and fruits. As a result, there is a trace of pistachio, almond, different kinds of fruit peels, and so on, on every luxurious food and confectionary of the region.
It is interesting to know that an orange peel contains more fiber than the orange itself, plus protein, vitamin A, vitamin C, and antioxidants. Nevertheless, it’s not nearly as sweet as the pulp. here you’ll learn how to make candied orange peel, you can do the same for lemon, bitter orange, and tangerine. It can be a delicious spice for food, not necessarily sweet food, or a sweet finish for your meal. Kids would love to dip it into melted chocolate, the best way to make them eat nutrition, or you can even pack as a gift; a healthy one.
Saffron has an extensive role in Persian Cuisine. The smell of it will drive you crazy and its vivid deep yellow color gives rice as well as its delicate aroma. Saffron is the most expensive spice in the world because of its labor-intensive harvesting method. Saffron is harvested by hand from the Crocus sativus flower, commonly known as the "saffron crocus".
Rice is a staple part of every Persian meal and is served variously in almost every Persian family. Gilan and Mazandaran are the main two provinces in the north of Iran that cultivate rice; and the best-known rice is “Sadri rice” from Gilan. This kind of rice is called differently in Iran (“Chelo” or “Polo”) based on how much it’s gotten steamed and what additional ingredients are used to make it. Although Chelo is the official name for plain rice, most people tend to call rice “Polo”. The standard white rice can be served with all kinds of stews (Khoresh), garnishes (nuts, dried fruits, vegetables, and meat incorporated into it), and kabobs.
If you are a big fan of eggplant, you know that any combination with it will create a delightful taste. Nutritionally, eggplant is full of benefits; it's a great source of vitamins & minerals, helps with digestion, improves heart and bone, health, prevents cancer, increases brain function, etc. This amazing dish is cooked with little difference in both Qazvin and Shiraz Province. Bademjan polo belongs to Yerak Village in Alamut District, Qazvin Province. Shirazi Salad is an amazing matching side dish with this food.
Salad-e Shirazi is a refreshing salad originated in Shiraz Province, Iran and that's why we call it that way. This delightful combination of three simple main ingredients such as cucumber, tomato, and onion is a perfect matching side dish for lots of different flavors.
Kuku is one of the most beloved foods among Persians, but sweet kuku was first made in Qazvin, north of Iran, whose people are so addicted to sweet flavors that they even prefer sweet main course. Kuku Shirin can be served as a dessert, but locals prefer it with Shirin Polo (sweet rice); and if you like sweet food, trust me on this one and give it a chance.
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