Persian food is a legacy of Iranian culture and civilization that has been passed down through generations. It continues to be practiced today as a constant custom and tradition. Iran has many ceremonies that include food and serve it.
Contrary to popular belief, traditional Iranian food does not contain excessive amounts of oil or rice. There are many seasonal and local vegetables and legumes in traditional Iranian foods. You will learn what a traditional Iranian meal looks like and how it’s prepared. Also, find out if Persian dishes are healthy.
What are the main ingredients in traditional Persian food?
– Meats from animals such as beef, lamb, and poultry, as well as open-water fish, natural eggs, dairy products, and poultry
– Whole grains that have been soaked, germinated, or cooked
– Organic fruits and vegetables
– Butter, butter, and other animal milk fats, coconut oil, and olive oils
Cereals, nuts, and seeds
– Natural sweeteners like honey, herbal syrups, and dried fruits
– Fresh and dried herbs and natural spices
Traditional Iranian Combination of Meals
Traditional Iranian food culture has many bread options for breakfast, including Sangak (made from whole flour), local bread, butter, cheese, as well as all types of jam. You can also eat Halim, Ash, and Adasi as breakfast.
Iran’s food traditions do not consider lunch and dinner to be very different. Both can take time to prepare.
Cooked meals are balanced with a variety of foods, including greens, meat, beans, dairy, and vegetables.
Traditional Iranian food includes beans, vegetables, meat, cheese, bread, and other ingredients.
Iranian Traditional Dishes
Traditional Persian cuisine has a few fruit ingredients that have special significance. These include plum, prune, prune, apricot and raisins.
A typical Iranian meal consists of rice, meat, lamb, chicken, or fish. Vegetables include onions, parsley, and a variety of leafy greens, nuts, and other vegetables.
Flavorings like saffron and lime can enhance the taste of food. Kebobs include Soltani, Jujeh Kabab, and Koobideh. Stews (Ghormeh Sabzi and Khoresht Gheymeh), Fesenjoon, Ash, Kuku, Polos (Lubia Polo or Zereshk Polo), etc. Different types of salads, sweets, and drinks are available in different parts of Iran.
Traditional Persian Foods: Preparation
The problem with Iranian food is the lengthy cooking times that can lead to significant nutritional loss.
Ghormeh Sabzi is one example. It is amazing in taste but it is important to remember what happens to the greens after they are cooked. This includes cutting and losing water, deep frying them until they become darkened, freezing the ice, and long cooking times.
What percentage of Vitamins will you think our body will need?
Many dishes from eastern and southern Asia are made with quick-to-cook ingredients. Although they may not taste great, their nutritional value will still be maintained.
All of these methods are closely linked to food habits and can be corrected.
You can enjoy both the benefits and the delicious combination of nearly all the food groups in traditional Iranian dishes. You can reduce the amount of oil you use, add less salt, and avoid frying.