Cuisine—Iran

Because of its relatively large size and diverse climates (from the Persian Gulf in the south to the Caspian Sea in the north), a history of several thousand years, and the many ethnic groups that populate it, Iran has a rich variety of foods that differ from region to region and sometimes even season to season. The national cuisine of Iran, however, which has spread to and influenced the cuisines of other cultures and countries in South and Central Asia and the Middle East, consists of ethnic and regional foods that have been refined and perfected over the course of many centuries, particularly by the master chefs of the royal courts. To Western tastes, Iranian food seems both exotic and familiar: exotic because the many combinations of vegetables, herbs, spices, and fruits are new; familiar because almost all the ingredients are commonly used in the West. What characterizes this cuisine is essentially its emphasis on flavors.

Based on the ingredients used and methods of preparation, Iranian foods are categorized in a dozen or so main groups, some of which are polo (rice mixed with other ingredients such as legumes, meats, vegetables, and herbs), khoresh (stew-type dishes that are usually served over chelo, plain rice), kabab (skewered meats), ash (thick pottage-like dishes), abgusht (soups), dolmeh (stuffed vegetables and grape leaves), kufteh (meat and/or rice balls), and kuku (vegetable or other soufflétype dishes). Rice is one of the most important staples in the Iranian diet and is often the main dish. The most popular way of making rice in Iran, which is quite different from that of most other cuisines, results in fluffy, separated grains of rice. For this kind of dish, a high quality, long grain rice such as basmati is used, which has a unique flavor and aroma. Rice dishes are usually decorated with saffron-flavored grains of rice. Traditionally, red meat (usually mutton) and poultry are not consumed in the quantities that are customary in the West. Meats are often used to flavor dishes, as are other ingredients. Iranian foods are by no means bland, which is not to say that they are spicy, as is Indian cuisine. What distinguishes an Iranian table is the subtlety of the combination of flavors. A typical Iranian meal may consist of a rice dish with a meat sauce; yogurt; fresh herbs such as mint, basil, and tarragon; and freshly baked bread, of which there are many varieties available on every street corner.

M. R. Ghanoonparvar

Batmanglij, Najmieh. (1992) New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. Washington, DC: Mage Publishers.

Ghanoonparvar, M. R. (1981) Persian Cuisine, Book One: Traditional Foods. Lexington, KY: Mazda Publishers.

——. (1984) Persian Cuisine, Book Two: Regional and Modern Foods. Lexington, KY: Mazda Publishers.

Mazda, Maideh (1960) In a Persian Kitchen: Favorite Recipes from the Middle East. Rutland, VT: Charles E. Tuttle.

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