The hallmarks of traditional Iranian cuisine, And this is exactly the same as the recommendations that are being made today on the diverse and balanced consumption of food from pyramid groups. more
What does the traditional food mean?
- Animals such as cattle, goats, sheep and poultry fed on natural pastures
- Fish that live in the open sea without contamination
- Eggs naturally reared
- Raw dairy products that are not pasteurized and homogenized
- Whole grains are soaked, germinated, or cooked by its method
- Vegetables and organic fruits
- Fats like butter, cow’s milk and other animals, coconut oil and olive oil
- Nuts and seeds
- Natural sweeteners such as honey, dried fruit
- Unpolished sea salt is rich in minerals
- Dried herbs and fresh and natural spices
Traditional meals in Iran
Breakfast in the traditional Persian food culture, including breads And local bread, butter, cheese and all kinds of jam. Other types of meals served as breakfast included Halim, Ash, Adasi, Beans, In Iran’s food traditions, there was no distinct place for each other, and there was a lot of time to cook the meals in both of these promises.
In the end, the combination of all kinds of food from plants, meat and beans to dairy and vegetables was well balanced in cooking. The main food in the traditional Iranian diet included beans, varieties of vegetables (in the production of varieties of ash), meat, cheese and bread.
Traditional foods in Iran
Foods that were cooked and consumed in accordance with the natural, geographical and cultural characteristics of the area. In the countries of the Middle East and Asia, the method of cooking in Iran is very unique. Traditional food in Iran has been influenced not only by the food culture of neighboring countries such as the Caucasus, Greece, Russia and the Middle East for many years, but also very influential in the food culture of neighboring countries, such as Turkey.
An Iranian plate mainly consisted of rice and meat such as lamb, chicken or fish; vegetables were onions, parsley, and varieties of plants and brains. To create a better taste in food, flavors such as saffron, lemon and cinnamon were used. Different types of foods include chelow kabab (rice with grilled meat kabab Barg, kabab Kobide, kabab Shishlike ) and kine of Polo like (Lobiya Polo, Zereshk Polo,Baghali Polo) And salads, sweets and beverages were used in different parts of Iran and delijan.
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One of the advantage of traditional Iranian foods is the consumption of various foods from various food groups, and this is exactly the same as the current recommendations about the diverse and balanced consumption of food from pheromone groups.