The iranian

Iranian cuisine is considered one of the most ancient and tastiest cuisines in the world. And this is by no means accidental. One should only look at the list of products used to prepare Iranian cuisine. These include meat (mainly lamb), poultry, vegetables, rice and legumes.

There are not enough fish on this list, perhaps. But local chefs may disappoint you, because fish dishes are not included in traditional recipes for Iranian cuisine.

A separate place in the culinary tradition of Iran is occupied by rice. Rice in Iran is eaten in huge quantities, it is served to almost all famous dishes. Iranians prefer long-grain and crumbly rice. Rice is usually served in a separate plate, a distinctive feature of this dish is that on top, ordinary white rice is sprinkled with yellow rice, which is cooked with saffron or curry. As mentioned, rice is an integral part of Iranian cuisine. The most remarkable include rice with meat and vegetables with nut sauce, as well as various recipes for pilaf, which exist in Iranian cuisine in large quantities.

If we talk about meat dishes, then they occupy a significant part in the recipes of Iranian cuisine. The most popular dish is perhaps "abgusht. " This dish consists of meat, beans and other vegetables. There are options when quince is added to the dish, the result is simply amazing. The taste of this dish is appreciated not only by local residents, but also by guests of the country.

Iranians are very creative in terms of cooking. The real local delirium is considered to be "fesenjan. " In fact, these are meat balls that are prepared from a variety of types of meat, and sometimes even from fish. The secret of the amazing taste of this dish lies in the unique thick pomegranate-nut sauce.

The first dishes in the recipes of Iranian cuisine are not as common as meat dishes, but are also present. And here, too, the unique skill of cooks is manifested - they can very successfully combine incongruous, at first glance, products. An example is the dish "mast-o-hier. " This is a soup that is made with kefir with cucumbers, raisins and mint.

Drinking food in Iran is accepted as a drink resembling a mint-tinged kefir. Iranians are very fond of tea. They prefer not too strong, but certainly sweet. And other drinks are very popular beer, and beer with various fruit tastes. Such beer has a very bright bread taste, the same as kvass.

A lot in Iran and all kinds of juices. These juices are certainly fresh, sometimes in various, even unexpected combinations. Pomegranate, plum and barberry juices are especially common. By the way, barberry juice, so beloved by Iranians, should be tried with caution. it has a pronounced sour taste and at the initial stage can cause not very pleasant taste sensations. It is also worth noting that strong alcoholic beverages in Iran are practically not consumed.

Iranian cuisine appears before us so unusual. A kitchen that abounds in all sorts of secrets and secrets. The traditions of Iranian cuisine are very ancient, but at the same time they do not lose their relevance to this day.