Along with the sea (in the north of the Caspian Sea, in the south - the Persian Gulf) in the country go for the exoticism of palaces, ancient culture and extraordinary, nothing like cuisine.
In our material, we will give a brief overview of the most noticeable phenomena of local cuisine - from incredibly juicy and delicious meat to extraordinary and unlike desserts that are not found in Europe and Russia, not to mention other countries of the world.
Dizi
This is based on centuries-old traditions of Persian thick soup. Its second name is abgusht. It is a very thick lamb snook with bean beans, potatoes, onions and tomatoes of very fleshy consistency.
Flavored with spices, the dish beckons with exquisite aroma and taste. In the restaurant you will be served it in a ceramic bowl with a bowl and a pestle. It is assumed that you will undrump the thick on your own, after which you will arm yourself with bread and will dip in pasta. And leave the broth for later. Recently, often included in business lunches.
Kabab koobideh
Very juicy lamb or calf kebab with chopped onions, dill and parsley. The resulting minced meat passes through the meat grinder twice, which makes it especially tender - no vein, no bone, no fragment of fat.
This is fried on special flattened skewers over the coals until an elastic ruddy crust appears.
It's a popular street food. Served on a plate with fried tomatoes, fresh onions, herbs and rice pilaf (with butter and saffron). Especially good in Isfahan and Tabriz, and the recipes differ from each other in sets of spices and herbs.
Kaleh pache
Disgusting in appearance, and if you know its composition, then at all... Drove. It is also popular outside the country of origin, in the Middle East and on this side of the Caucasian ridge is known as khash. Serves as breakfast, but if you are not accustomed to such delights, it would be better to abstain.
Cook, boiling the heads, legs and internal organs of sheep with lemon juice. The duration of heat treatment is more than 12 hours. Almost everything goes into the matter - the brain, eyeballs, in a word - pruning and waste.
The output is the most delicate meat and thick, saturating with one spoon broth of the highest fat content. Tourists like it, especially since it is considered medical food for the seriously ill.
Fesenjan
But this, on the contrary, we recommend to taste everyone. Very soft, tender, browned chicken slices in a sauce of nuts and pomegranate of a rather thick consistency, which gives the meat a fresh sourness and light sweetish shades.
The nut emphasizes the taste of chicken meat, and a small portion of spices gives a special piquancy. Served with Persian rice in saffron or classic pilaf.
Ghormeh sabzi
Juicy and fresh herbs, fenugreek and spinach leaves, stewed beets and beans with lean beef give a stunning combination, which is further emphasized by the grain of pomegranates and lemon juice.
Tahdig
Probably appeared thanks to a bad, but very savvy hostess, who once missed a pot of rice. When the husband asked why the product was spoiled and burned at all, his wife said that this is a new side dish.
There are many non-trivial variations of the dish, for example - with potatoes, dressing in the form of cottage cheese or yogurt, sour cherries, strawberries, planed vegetables - you can try each and definitely not regret it.
Ash-e reshteh
The most common recipe for street food in Persia: found everywhere in cafes and eateries, in markets, sold in business districts from small stalls. It is popular with both young people and older people, it is famous among tourists.
Due to the simplicity of preparation, awesome aroma and high consumer qualities, he managed to capture neighboring countries - Turkey, Azerbaijan, Armenia, get to Syria, Lebanon and even Egypt.
It is impossible to confuse with other recipes. There is a spoon in it, it is green, and the aroma is felt for tens of meters. It is made from beans and lentils, spinach leaves and other green herbs, beet leaves and thin capellini noodles. For the aromatic component is responsible for coriander, cilantro, parsley, mint leaves and many other herbs, and before serving in a plate generously swell sour cream or local sour yogurt.
Barbari
Interesting local pastries. It is customary to eat fresh, in a hot state, but also in a cooled form it turns out very well. It is not at all like what is traded in stores in Russia. Iranian barbary can be up to a meter long, it is light, porous in structure and sprinkled with sesame.
Unlike the European tradition, nothing is smeared on bread - on the contrary, it is dipped in sauce, vegetable pate or soups.
Sholezard
Usually, imagining oriental sweets, you think about baklavs, lokma (this is such a donut without a hole) and halva. But the Persians also have unconventional options. Take the scholesard: a pale yellow pudding with a spicy aroma. It is made from rice, sugar in the form of syrup, rose water and saffron with cardamom and cinnamon. The top is decorated with crushed walnut, very saturates and at the same time serves as an elegant completion of any meal.
Sharbat
Quite an ordinary sherbet, but with local specifics. It is very popular, which is not surprising: in the summer, the thermometer columns in the capital and cities of the north-west often break through the fifty-degree mark.
Lemonade looks like. There are different consistency and recipes. The liquid is dominated by pink or other flower water and puree of fruits and berries, syrup, honey and a fraction of saffron, cleanly tinted. The thick version is less sugary and more fruit.
Previously, ice was added to the cocktail, but now they do it differently: stir, put for three hours in the freezer, and then stir until homogeneous.
