Iranian cuisine, while not as famous as other ethnic cuisines around the world, is one of the most delicious. Iranian food is known for its diverse array of rice dishes, one-of-a-kind stews, and various kebob dishes. Unlike other ethnic cuisines, which have gained mainstream notoriety, Persian food has not yet become as popular as other ethnic cuisines. However, there is a growing trend that is leading to Persian food becoming more and more recognized for its delicious attributes.
Persian cuisine is influenced by neighbouring regions, with influence from the cuisines of Greece, Turkey, Central Asia, and Russia. The Iranian food culture can be called an amalgamation of a variety of cultures as a whole.
What Persian Food is All About
Iranian food and Persian food are essentially two in the same. While discussing Persian food, it would be an injustice to miss out on the cuisine’s delicious basmati rice dishes. These basmati rice dishes for the basis of most Persian food meals, whether they’re paired with a stew or meat.
In Persian food, basmati rice often serves as a base ingredient. There are many inclusions that follow. For example, fruits such as pomegranates, prunes, plums, apricots, quince, and raisins are often added to these Persian rice dishes. A variety of spices and unique ingredients are also added to Persian food which gives them even more uniqueness. For example, dried limes, saffron, and turmeric are all ingredients that can commonly be found in Persian food.
Unique Ingredients in Iranian Food
Iranian food is famous for its use of unique ingredients. One of those ingredients is saffron, which is actually quite the expensive ingredient. In Iranian food’s most famous dish, tahdig, the thin crispy layer of basmati rice is often infused with saffron. Saffron is an ingredient that is derived from the beautiful flower of “Crocus Sativus,” and is picked by hand, which is what leads it to be so expensive.
Another ingredient which is commonly found in Persian food is rose water. It is a flavoured liquid that is prepared by steeping the rose petals in the water for an extended period.
Apart from them, you can also find the extensive use of ‘Golpar’ which is also known as the Persian hogweed. It grows in the humid regions of Iran and is extensively used in various Iranian soups as well as stews. It can also be mixed with vinegar, which is used to dip the lettuce before eating.
Persian Food’s Most Famous Dish
Of all the dishes in Persian food, the one that is most loved universally is tahdig, or crispy basmati rice. It is the dish that people fight over the second it hits the dinner table. It is truly a dish like no other. Crisped to golden perfection, it can be enjoyed on its own, but it can also be served with stew on top.
Just as how we spoke about saffron being infused in Persian basmati rice dishes, saffron often receives its yellow-orange golden color from saffron. Just one bite and you’ll see why this dish is Persian food’s crown jewel.
