Iranian cuisine – Part2
Iranian cuisine, also widely referred to as Persian cuisine. Iranian cuisine, less well known in the west than its Turkish or Arabic counterparts, has been surprising and delighting travelers for centuries.
Though superficially similar to much other Middle Eastern cooking, incorporating kebab, rice and cold dishes such as hummus and yoghurt, it has its own character and a number of recipes found nowhere else in the world. Here are some Iranian dishes you may encounter.
- Fesenjan (Pomegranate Walnut Stew)
This iconic stew, an essential part of every Persian wedding menu.A chicken dish made with two Iranian favorites – pomegranate (Anar) and walnuts (gerdu). Ground walnuts, pomegranate paste and onions are slowly simmered to make a thick sauce. Sometimes saffron and cinnamon are added, and maybe a pinch of sugar to balance the acid. Fesenjan is extremely rich and filling, definitely not for those in search of a light lunch.
Iranian thick soup, ash (pronounced with a long a like car) is a truly ancient dish of which there are hundreds of different versions. Āsh is part of Iranian, Azerbaijani, Caucasian, and Turkish cuisine is a thick soup/stew, which is usually served hot.
The spelling of the name of this dish varies in English and can include āsh, aush, ashe, ashe, āshe or aash.
There are more than 50 types of thick soup (āsh) in Iranian cooking.
ash-e gandom which is rather like savory porridge, ash-e anar, made with pomegranate, to the various local specialties, ash is an integral part of the national cuisine. , ash reshteh being one of the more popular types. Some other well-known āsh include ash-e Anar (pomegranate stew), ash-e-jo (barley stew), ash-e doogh, ash-e sak (spinach stew), ash-e torsh (beet/pickle stew).
- Baghali Polo (Rice With Dill And Fava Beans)
Iran has a rich culinary history, and rice resides at the heart of the Persian cooking tradition. Rice was likely introduced to Iran from India during the rule of Darius the Great in the 6th century BCE. Over time it became a staple food item for Iranians, cultivated in many sophisticated varieties. But just as often, it’s cooked with other ingredients and called polo. Polo can be made with herbs, vegetables, beans, nuts, dried fruit, meat and even noodles, and acts as the centerpiece of the meal. A multitude of flavorful and fragrant rice dishes have emerged throughout the centuries… saffron-scented rice, cooked with herbs and tender meats; sweet rice with dried fruits or sour cherries; vegetable rice, sometimes mixed with legumes… and for the ancient royal courts, there was even rice studded with jewels. Persian Dill and Lima Bean Rice.
Persian cooks sometimes use butter or ghee and yogurt in their rice, but Jewish cooks prefer to make it dairy-free so it can be served with a kosher meat meal.
This polo is particularly good in the spring when fava beans are young and tender and dill is in season. The dish is flecked with green dill and favas and is often cooked with very tender chunks of lamb. Alternately, it may be served alongside lamb on the bone. The rice should have a mild saffron flavor, with the saffron mixed into the rice just before serving.