Iran is a country with a very long and rich history that stretches back over six millennia to ancient Persia. The country is home to many wonderful dishes, and Iran's cuisine is known for the delicate mixes of spices used to flavor many of these.
Iranian meals are traditionally accepted by tea (which is known by "chai"). Chai is served with breakfast, throughout the day and both before and after lunch and dinner. At lunch and dinner, the main dishes are accompanied with side plates ("mokhalafat") which are considered an essential part of experience.
Some of these side dishes include:
* Khiyarshur – Iranian pickles.
* Naan – Iranian flat bread.
* Panir – Iranian cheese, somwhat similar to feta.
* Sabzi – A plate of mixed fresh herbs such as basil, cilantro, coriander, fenugreek, tarragon and Iranian watercress.
* Torshi – Relishes.
Rice is also served with many Iranian meals. There are many ways in which rice may be prepared, but the most famous method is known as "chelow", which rice is partly boiled, drained and then steamed. Chelow rice is very fluffy and has a golden crust at the bottom of the pot.
Some popular Iranian main dishes include:
* Abgousht – A beef stew containing vegetables.
* Chelo Kabab – Marinated lamb, cooked on a charcoal grill, and served over rice.
* Fesenjan – A chicken or duck stew, with sweet and sour pomegranate and walnuts.
* Shirin Polo – Rice with almonds, orange peels, and pistachio nuts. This dish is traditionally served at weddings.
Source by Sunil Tanna