Third stop on Asian tour: Iran

[tigerduck]

Ok, here we are! Some of you may be surprised to have landed in Iran, but I thought it would be interesting to do whole Asia which includes some Middle Eastern countries.



Everybody is invited to cook one or more Iranian dishes within a month. Source may be Zaar or any Iranian recipe you can find on the internet, in books or magazines.

You are also welcome to join us if you haven't travelled with us before. Just let us know what you are cooking!

Any information on Iranian food and culture is most welcome .

Please remember that this is a relaxed tour, so you don't have to stop in Iran if you don't fancy .[/img]

[Bergy]

Here we go again I will be making Morgh Polou (Chicken with rice) Recipe will be posted It has apricots Raisuns & saffron in it Mmmmmmm

[Sharon123]

I will make Pickled Garlic by T. Woolfe.


Here are my Iranian recipes:
Homemade Pomegranate Syrup
Pomegranate Iced Tea
Crimson Pomegranate Jelly
Pomegranate Jelly and Cream Cheese Sandwiches
Pomegranate Figs
Honey Almond Date Balls
Middle Eastern Beef Kabobs-is this Iranian?
Spinach With Fried Ginger
Iced Tea With Grenadine
Cumin Nan
Middle Eastern Rice and Lentils
Lemon Syrup
Lemon Cucumber Dressing


Some info I found:
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 food is inventive, rich and varied. It is exotic yet simple, healthy and colorful. Iranian food is not spicy. Herbs are used a lot, as is fruit from plums and pomegranates to quince, prunes, and raisins. The main Persian cuisines are combinations of rice with meat, chicken or fish and plenty of garlic, onion, vegetables, nuts, and herbs. To achieve a delicious taste and a balanced diet, unique Persian spices such as saffron, diced limes, cinnamon, and parsley are mixed delicately and used in some special dishes. Traditional Iranian table settings:
Typical table setting and elements of a popular Iranian dish.The traditional Iranian table setting firstly involves the tablecloth, called sofreh, which is often generally embroidered with traditional prayers and/or poetry, and is spread out over a Persian rug or table. Main dishes are concentrated in the center, surrounded by smaller dishes containing appetizers, condiments, side dishes, as well as bread, all of which are nearest to the diners. These latter dishes are called mokhalafat (accompaniments). When the food has been served, an invitation is made to all those seated at the sofreh to help themselves. Essential accompanimentsThere are certain accompaniments (mokhalafat) which are essential to every Iranian meal at lunch (nahar) and dinner (shahm), regardless of the region. These include, first and foremost, a plate of fresh herbs, called sabzi (basil, coriander, cilantro, tarragon, watercress), a variety of flat breads, called nan or noon (sangak, lavash, barbari), cheese (called panir, similar to feta), sliced and peeled cucumbers, sliced tomatoes and onions, yogurt, and lemon juice. Persian pickles (khiyarshur) and relishes (torshi) are also considered essential in most regions.

Tea (chai) is served at breakfast and immediately before and after each meal at lunch and dinner, and also many times throughout the rest of the day. The traditional methods of tea preparation and drinking differ between regions and peoples

[Bergy]

Thanks Sharon that is very informative and interesting.
Another favorite dish is Kuku - These are egg dishes and are very popular because they are so versatile. Some may have potato in them or squash or zucchini even egg plant. I would decribe them as a heavy omelet. They can be cooked on top of the stove in a fry pan or the recent usual method in the oven.
They are usually served cut in small squares with yogurt & Iranian bread such as Nane - They can be an appetizer, first course, or a luncheon dish
Excellent hot or cold

[PanNan]

Oh, this is exciting. Years ago my DH worked for a gentleman from Persia (that's the name he preferred to call it), and he invited us to his home for a fabulous "Persian" feast with his family that I still remember today. The rice was unbelievably flavored, and saffron was used in several dishes.

I'm off to find recipes to make this month.

[Bergy]

The recipe has been published I will make it tonight MMMMMmm
Iranian Chicken With Rice (Morgh Polou) I can smell the wonderful scent already - I am going to use skinless boneless breasts this, I know will take away some of the flavor but ya fotta do what you gotta do!

[tigerduck]

Thank you Sharon and Bergy for sharing your knowledge on Iranian food!

Iranian food is totally new to me, but I got an Iranian cookbook to my birthday . Now I have a reason to try dishes from there.

[dicentra]

I ate a pomegranite last night. Does that count?

[Bergy]

dicentra wrote:
I ate a pomegranite last night. Does that count?

Where was it raised?

[tigerduck]

Bergy wrote:

dicentra wrote:
I ate a pomegranite last night. Does that count?

Where was it raised?

[lortle]

tigerduck wrote:

Bergy wrote:

dicentra wrote:
I ate a pomegranite last night. Does that count?

Where was it raised?

You guys are silly! I like that. Now I am going to look for Iranian recipes, something about which I have no clue!

[Bergy]

I made Iranian Chicken With Rice (Morgh Polou) - Rice was delicious but don't use skinless/bonlessbreasts like I did they turned out too dry - you need the whole chickie cut up, skin on

[tigerduck]

Ohhhh Bergy, you are sooooooo quick!

Thank you for showing us the pictures and giving us tips with the chicken. .

[Bergy]

tigerduck wrote:
Ohhhh Bergy, you are sooooooo quick!

Thank you for showing us the pictures and giving us tips with the chicken. .

I may just do another Iranian dish later on - I am getting quite busy so may not have time - I am enjoying your Tour tigerduck

[Rita~]

Oh you are all busy!
I do want to play I can`t say if I will.
So much going on. I`ll try to catch up. After Thanksgiving!