Iranian food

Tehran, May 31, IRNA – Situated in the Middle East, the Iranian culinary style has historically both influenced and been influenced by Iranˈs neighboring regions in various stages of history.
Specifically, these have been mutual culinary influences to and from Mesopotamian cuisine, Anatolian cuisine, Caucasian cuisine, Indian cuisine and Central Asian cuisine, the English language paper ˈIran Dailyˈ wrote Saturday.

The cuisine of Turkey, for instance, is heavily influenced by Iranˈs, due to their geographical proximity, ethnic relations and shared empires such as the Seljuks.

Persian cuisine also influenced that of Afghanistan and has spread into all but the southernmost parts of India during the Mughal Empire. It also traveled west to influence the cuisines of Armenia, Azerbaijan and Georgia, and into the cuisines of Russia and the Soviet Union.

Many foods famously associated with Middle Eastern and world cuisine have their origins in Iran, such as kebab, ice cream and cookies.

Fresh green herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots and raisins.

Typically, Persian dishes combine rice with meat, lamb, chicken or fish, and some onion, vegetables, nuts and herbs.

To achieve a balanced taste, Persian flavorings such as saffron, dried limes, cinnamon and parsley are mixed and used.



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