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How to Cook Persian Food: Tips and Recipes from a Master Chef

Persian food, or Iranian food, is a rich and different way of cooking that has changed over many years. It is known for its gentle flavors, colorful dishes, and the use of many spices and herbs.

The main part of Persian food is rice, which is often served as “Chelo” or “Polo”. Chelo is plain, steamed rice, often served with a dish of meat and vegetables. Polo is rice mixed with other things like herbs, vegetables, beans, nuts, and meat.

One of the most famous Persian dishes is “Chelo Kebab”, which has steamed, yellow basmati or Persian rice, and kebabs of different kinds. Another popular dish is “Ghormeh Sabzi”, a tasty stew made with herbs, kidney beans, and meat.

Persian food is also known for its many kinds of “Aash”, a thick soup made with different vegetables, grains, and legumes. “Aash Reshteh”, a filling soup made with herbs, legumes, and noodles, is very popular.

The use of fresh and dried fruits in dishes is another thing that makes Persian food special. Pomegranates, prunes, apricots, raisins, plums, and cherries are often used in stews and rice dishes, adding a little sweetness that balances the flavors.

Persian food also has many kinds of breads, like “Nan-e Barbari”, a thick, oval-shaped bread, and “Nan-e Sangak”, a thin, crunchy bread that is usually baked on a bed of hot stones.

Desserts in Persian food are often sweet and nice-smelling, flavored with things like rose water, cardamom, and saffron. “Sholeh Zard”, a saffron rice pudding, and “Faloodeh”, a frozen dessert made with thin noodles, are some of the popular ones.

To sum up, Persian food is a celebration of flavors, colors, and textures. It invites us to try a world of tastes, from the cozy warmth of a filling stew to the sweet joy of a nice-smelling dessert. As the Persian saying goes, “Noosh-e Jan” (may it feed your soul). Enjoy your food journey through Persia!

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