Ramazani, Nesta. (1997). Persian Cooking: A Table of Exotic Delights. Iranbooks. p.130. ISBN 978-0-936347-77-6. a b Entry on "Persia" in J. Robinson (ed), "The Oxford Companion to Wine", Third Edition, p. 512-513, Oxford University Press 2006, ISBN 0-19-860990-6 The region of Kurdistan in western Iran is home to a variety of local āsh, pilaf, and stew dishes. [93] Some local Kurdish dishes include a traditional grilled rib meat that is called dande kabāb, [94] a type of khoresh made of chives that is called xoreš-e tare, [95] and a dish of rice and potatoes that is called sib polow. [96] Southern Iranian cuisine [ edit ] It’s so versatile, it can be served as an appetizer with chips and pita bread, or as a sauce to main dishes such as ghormeh sabzi (herb stew) and kabab koobideh (lamb or beef kebab). It is ideal for those who like to read cookbooks as much as cook from them. The author, Najmieh Batmanglij, who was born and raised in Iran and lectures at cooking schools, begins by describing the ancient network of trading routes stretching from China to the Mediterranean. As Ms. Batmanglij explains, along with the trade in silk, ivory and other goods came cooking techniques and ingredients that enriched and transformed local cuisines. Beautifully illustrated with photographs of food, people and places from along the Silk Road, the recipes include notes about their origins and ingredients.

Now, understand that polo is not as good without the tahdig – a crisp crust formed at the bottom of the pot during cooking. a b Dehghan, Saeed Kamali (3 February 2016). "Top five Persian restaurants in London". The Guardian. ISSN 0261-3077 . Retrieved 16 February 2016.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.

The combination of salty and tangy takes a bit of getting used to, but once you do, you’re hooked for life. Batmanglij, Najmieh. (1990). Food of Life: A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies. Mage Publishers. p.103. ISBN 978-0-934211-27-7. 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.

In this book, the author will emphasize using fresh herbs, seasonal ingredients, and fragrant spices. These unique tutorials on quintessential Persian cooking will help create a range of intriguing recipes that are now accessible to chefs of all levels. Collinson, Paul; Macbeth, Helen (2014). Food in Zones of Conflict: Cross-Disciplinary Perspectives. Berghahn Books. p.178. ISBN 978-1-78238-403-8. The Iranians are also known for their excellent chefs and culinary diversity. If you are in a group of people who love to try traditional dishes or local dishes when traveling to a new destination, Iran will be an incredible option for you. Here is a list of 10 best Iranian cookbooks that you can try and serve authentic Persian dishes on your table. Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies Stanton; etal. (2012). Cultural Sociology of the Middle East, Asia, and Africa: An Encyclopedia. SAGE Publications. p.103. ISBN 978-1-4522-6662-6.

Wine ( mey) has also a significant presence in Iranian culture. Shirazi wine is Iran's historically most famous wine production, originating from the city of Shiraz. [67] [68] [69] By the 9th century, the city of Shiraz had already established a reputation for producing the finest wine in the world, [68] and was Iran's wine capital. Since the 1979 Revolution, alcoholic beverages have been prohibited in Iran; though non-Muslim recognized minorities (i.e. Christians, Jews, and Zoroastrians) are allowed to produce alcoholic beverages for their own use. [70] While non-alcoholic beer ( ābjow) is available from legal outlets, other citizens prepare their alcoholic beverages illegally through the minority groups [71] [72] [73] and largely from Iraqi Kurdistan and Turkey. [74] Beautiful authentic Persian home cooking, with some new ideas for preparing some foods. For example, baking cukoo instead of frying it.”- NavLondon Production/Crops for Eggplant in 2013". Food and Agriculture Organization of the United Nations, Statistics Division (FAOSTAT). 2015. Archived from the original on 22 November 2016 . Retrieved 20 November 2015. 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.Persian hogweed ( golpar), which grows wild in the humid mountainous regions of Iran, is used as a spice in various Iranian soups and stews. It is also mixed with vinegar into which broad beans are dipped before eating. The Book of Cooking on the Silk Road: Her Vegetarian Journey”was voted “One of the 10 Best Vegetarian CookBooks of the Year” by A Vegetarian Journey. Moreover, her “ From Persia to Napa: Wine at the Persian Table”book won the Gourmand Cookbook Award for the best wine history book in 2007. The best part about this cookbook is that the way all the recipes have a series of instructions that are listed one by one to ensure that no step is missed and the food turns out to be tantalizing. Even the flavors are introduced with the addition of saffron and rose milk in small quantities in every dish, as the very essence of Persian cuisine is infused with these two elements. Apart from the dishes, the cooking time is mentioned as well. To make the recipes much more transparent in nature, the nutritional value of the recipes is listed so that one can count the calorie that is being taken per serving. Most of the ingredients listed in the book cook food for four and the amount can be adjusted accordingly. Burke, Andrew; Elliott, Mark; Mohammadi, Kamin & Yale, Pat (2004). Iran. Lonely Planet. pp. 75–76. ISBN 1-74059-425-8. Iranian guest tea.