Iranian Food Culture
Iranian food ingredients
Iranian food is one of the healthiest in the world, and most of the foods are cooked with healthy cooking methods. Also, Iranians have interestingly considered the required substances of the body in the combination of ingredients while cooking one meal. There are endless Iranian foods that can be introduced as the traditional cuisines of this country. Most of the meat foods are cooked with lamb and sometimes beef is used in cooking, however, the staple food in Iran includes bread and rice. Different types of bread, like Barbari, Sangak, Lavash, and Taftoon are cooked in different cities and the Iranian method of cooking rice is world known! Seafood is mostly cooked in southern cities lied by the Persian Gulf and the northern cities by the Caspian Sea. The seafood in southern Iran is known for being so diverse, tasty and chili. In addition to different types of vegetables that are planted in every corner of Iran, this country has been lucky to be home to coveted ingredients like pistachios, almonds, walnuts, pomegranates, and the precious Saffron, known as the red gold!
Iranian food culture
Iranians usually tend to eat family style, and they prefer to serve the food when all the family members are present at home. They respect the food and the blessing of having enough food to eat and refuse wasting food around the table or while cooking. Some cuisines are a part of Iranian traditions and rituals. They usually have “Sabzi Polo ba Mahi” (rice and fish) on the first day of Nowruz which is a remembrance of the ancient Mithra Philosophy or no Yalda Night Ceremony will be complete without having some pomegranate with family members. Another tradition is that after someone starts a long journey, the family members cook and serve a special “Ash” (Iranian soup), to wish them health and happiness during the journey.
Having one meal with a local Iranian family is one of the most amazing activities a traveler can experience while exploring Iran. Today, Iran culinary tours are also getting popular among the foodie travelers and chefs who are seeking new food cultures.