It should be noted that fresh beans are cold and moist and dry beans are cold and dry. Its flower is also warm. The nutritional value of dried beans is also higher than fresh beans, but fresh beans have more vitamin C than other types of beans.The plant canalso be referred to coco scallion and coco lentil. 14. Persian Chai Tea by Persian Mama Vegetables such as pumpkins, spinach, green beans, fava beans, courgette, varieties of squash, onion, garlic and carrot are commonly used in Iranian dishes. Tomatoes, cucumbers and scallion often accompany a meal. While the eggplant is "the potato of Iran", [24] Iranians are fond of fresh green salads dressed with olive oil, lemon juice, salt, chili, and garlic.

Traditional Iranian cooking is done in stages, at times needing hours of preparation and attention. The outcome is a well-balanced mixture of herbs, meat, beans, dairy products, and vegetables. Major staples of Iranian food that are usually eaten with every meal include rice, various herbs, cheese, a variety of flat breads, and some type of meat (usually poultry, beef, lamb, or fish). Stew over rice is by far the most popular dish, and the constitution of these vary by region. In the book “Authentic Iran: Modern Presentation of Ancient Recipes”, you will have the opportunity to get acquainted with Iranian cuisine and culture through more than 100 of their most exciting recipes. Besides, the unique cooking techniques and the combination of ingredients are also essential to make it easier for you to succeed in every dish. In Iran, kebabs are served either with rice or with bread. A dish of chelow white rice with kebab is called chelow kabab, which is considered the national dish of Iran. The rice can also be prepared using the kateh method, and hence the dish would be called kateh kebab. The combination of fabulous recipes, gorgeous photography, and the author’s endearing descriptions of varied culinary and life experiences are really a joy to read.”- L Shannon About the author:Yasmin Khan is a writer and a cook from London, who likes to share everyone’s stories via food.

10. Essential starters and side dishes

Ancient Persian philosophers and physicians have influenced the preparation of Iranian foods to follow the rules of the strengthening and weakening characteristics of foods based on the Iranian traditional medicine. [18] Historical Iranian cookbooks [ edit ] Food of Life”includes 330 classic Iranian recipes as well as an introduction to Persian history, art, and culture. Besides, hundreds of colorful photos are also interwoven to clarify and enrich the author’s description. A classic Persian meal usually consists of several hot and cold dishes. Many of these dishes are served as starters in restaurants, but they can also accompany the main meal. Here are a few favourites...

Afshin Molavi (12 July 2010). The Soul of Iran: A Nation's Struggle for Freedom. W. W. Norton. pp.95–. ISBN 978-0-393-07875-6. The basic traditional Iranian breakfast consists of a variety of flat breads, butter cubes, white cheese, whipped heavy cream ( sarshir; often sweetened with honey), nuts (especially walnuts) and a variety of fruit jams and spreads. About the author:Najmieh Batmanglij has been hailed by The Washington Post as “the master of Persian cuisine”. She was born in Iran and has spent the past 30 years cooking, tailoring authentic Persian recipes to the West’s taste and techniques, and traveling.

You will find over 125 recipes framed with pictures and stories about people and places. The author will also introduce us to a culinary paradise with ancient legends and ruins. Edelstein, Sari. (2011). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. p.595. ISBN 978-0-7637-5965-0. Since the Islamic Revolution of 1979, alcoholic beverages have been strictly banned...non-Muslim minority groups...are entitled to produce wine for their own consumption. Apart from dishes of rice with kebab or stew, there are various rice-based Iranian dishes cooked in the traditional methods of polow and dami.