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Teacher



Iranian Foods

M.R. Ghanoonparvar

In all ancient cultures, food and food preparations are highly developed traditions. Iran is no exception. Delightful recipes have been handed down from generation to generation and now make Iranian food is on subtlety of flavor, combining a wide variety of fruits, herbs, vegetables, nuts, grains and meat. On the whole, the ingredients in Iranian foods are common to Americans, but the combinations of ingredients and the way certain ones are used in recipes are different, which is what makes this cuisine (this is, a characteristic style of preparing food) so interesting.

The Importance of Rice

Probably the one important food or ingredient in various dishes is rice. High-quality long-grain rice is most often used and this type of rice is grown in northern Iran is areas around the Caspian Sea. In addition to plain white rice, which is called chelo, there are several categories of rice dishes, depending on how they are cooked and what kinds of things are added to them.

Rice is generally prepared by boiling the uncooked rice in a large pot filled with very salty water, then draining the salty water off when the rice s almost fully cooked. The rice is then placed in a pot with melted butter on the bottom, topped with butter and simmered over low heat. As the rice simmers, it forms a crispy crust at the bottom called tadiq, which is a favorite of all children in a household, and adults too. If the tadiq turns out well, this is a sign of a good cook. Sometimes thin, flat bread which is something like a flower tortilla, is placed at the bottom of the rice pot (on top of the melted butter, of course) and sometimes potatoes are sliced and placed at the bottom of the pot for a tasty change in the flavor of the tadiq. Once the rice is cooked, it is served topped with various stew-like sauces called khoresh, which are mixtures of meat and vegetables or fruits.

Generally, rice prepared as plain white rice, chelo, or mixed with other ingredients, polo, must be fluffy. In other words, the grains should not stick together. There are some categories of rice, however, that are sticky. Even when rice is not the main feature of a meal, it is used widely in such dishes as ash, which is the name of a variety of very thick soups or porridge. Ash is eaten mostly in the winter and includes meats, beans, herbs, and fruits.

To prepare a meal, traditionally Iranian housewives must spend hours cleaning, chopping and cooking. Sometimes several neighbors or relatives gather in one place and share the work. The socializing makes these rather boring tasks more fun.

Types of Bread

Bread is also an extremely important part of the Iranian diet. There are dozens of flat bread varieties. Sangak and taftun are eaten for supper; in the summer months, lighter foods such as yogurt, feta cheeses, fresh herbs, cucumbers, and plenty of fruit, including several varieties of melons and grapes, all served with flat bread, are more appetizing in late evening.

Snacks

In addition to regular meals, Iranians enjoy snacks, sometimes in mid-morning and often in the afternoon hours mostly fresh fruits and vegetables. Lettuce dipped in a sweet-and-sour mint syrup is, for example, a common summer snack foods. Another favorite is cucumbers sliced lengthwise and rubbed with salt and pepper and powered rose petals. Fruits on the whole are extremely important in the Iranian diet. In fact, hardly a day gors by for an Iranian without having some fruit, the variety of which depends on the season.

Holiday Meals

As in most cultures, special holidays and celebrations usually call for special dishes. During Noruz, the Iranian New Year, which corresponds with the first day of spring, for example, fish is served with rice mixed with a variety of green herbs and vegetables, such as leeks, parsley, and coriander, and many delightful confections are an important play of the festivities. And on Winter Solstice night, the longest night of the year, which is usually on or about December 21, Iranians celebrate with a watermelon, the last of the season, which has been put away and saved especially for this occasion, along with a variety of sweets and mixed nuts. Sweets, such as cookies and pastries, are usually reserved for guests.

Study Questions

  1. What two foods are most important to the Iranian diet? What two foods are most important in the American diet?
  2. What foods are most common for traditional Iranian snacks?
  3. In what other cuisine does rice play a major role?
  4. Climate affects the availability of food products as well as the diet of the inhabitants of a region. What do you think are the basic differences between the diets of people who live along the Caspian Sea and those who live in the desert climate of Iran? Are there any differences in the foods eaten in different regions of the United States?