Since Ramadan is a lunar month, it begins on a different date each year. Its start is announced according to the appearance of the new moon, and the exact time can vary by several hours depending on which part of the world you live.
Ramadan is highly observed by Iranians. It is considered as the month to strengthen family bonds and thank God for His blessings. Gratitude, charity and spirituality are forms of worship. Muslims pray during the holy month in mosques where Iftar meals are also served to mark the end of a day of fasting. Many people spend generously during Ramadan to support the needs of the poor. Food, clothes and other items are distributed among the poor and under-privileged, Tehran-based English newspaper, Iran Daily reported.
In Iran, eating, drinking and smoking in public is prohibited during the holy month. Coffee shops and restaurants are closed during the day until Iftar time.
The meal consumed before dawn is known as Sahari, which varies from family to family. Some prefer hot meals while others eat bread, jam, cheese and eggs. Many families also consume dates and drink hot tea.
Iftar traditions vary widely around the world. Muslims in many countries eat dishes that are typical of the region they live in. In other countries, special dishes are particularly associated with the Iftar meal.
Iranians traditionally break their fast with dates and a cup of tea or hot water. Some families combine Iftar and dinner into one meal, while others prefer a gap between the two. Tea, bread, cheese, fresh vegetables, Zoolbia and Bamieh (two traditional Persian sweets coated in sugar syrup), Halva, Sholeh Zard (a sweet Iranian dessert made of rice, sugar, and saffron), Ash Reshteh, and Halim as well as various kinds of soups are commonly served at Iftar time.
Ash Reshteh
Ash Reshteh is a type of ash (thick winter soup) made commonly in Iran. The ingredients used are reshteh (thin noodles), kashk (a whey-like dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.
Halim
Halim is a popular meal in the Middle East, Central Asia and South Asia. Although the dish varies from region to region, it always includes wheat, barley, lentils and meat.
Halim is made of wheat, barley, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is cooked slowly for seven to eight hours, which results in a paste-like consistency ? blending the flavors of spices, meat, barley and wheat.
Shami Lapeh
Persian Shami Lapeh is a delicious and traditional cuisine. Shami is a combination of beef, yellow split peas, eggs and spices. To prepare it, dissolve ground saffron in one tablespoon of boiling water and set aside. Pick over the peas and remove any stones. Wash and drain.
Place the peas in a pot and pour 3-4 cups water over them. Cover the pot and bring to a boil. Then, reduce heat to medium-low and simmer until peas are tender (add more water during cooking, if necessary). Drain and set aside. Heat two tablespoons of canola oil in a pot over medium heat; add the onion and saut for three minutes. Increase heat to medium-high; add beef and saut until brown on all sides. Add the turmeric, one cup of water, salt and pepper. Cover the pot and bring to a boil. Reduce heat to medium-low and simmer until beef is tender, stirring occasionally.
Continue cooking until all liquid is absorbed. Set aside to cool to room temperature. Place the beef and peas in a large bowl; combine well. Using a food processor, grind the beef and pea mixture until it becomes smooth and soft. Add the eggs, dissolved saffron, baking powder, salt and black pepper; mix well. Taste and adjust seasonings. Take a small amount of the mixture (about three tablespoons) and make a small ball out of it.
Flatten the ball shapes into patties, about 3/4 inches thick. Poke a hole in the center. Heat the oil in a non-stick frying pan over medium-high heat until hot but not smoking. Reduce heat to medium. Place the Shami gently in the frying pan (making sure not to overcrowd). Fry until they are cooked through and golden brown on each side (once you see that the bottom has turned into golden color, flip them over). Add more oil, if necessary. Be careful not to overcook and burn them. Place them on paper towel to absorb the extra oil. Then, transfer to a serving dish and garnish with fresh parsley. Serve cold or hot with bread.
Sholeh Zard
Sholeh Zard is a sweet Iranian dessert made of saffron, sugar and rice. To prepare it, wash rice a few times until the water is clear, then drain. Add six times water and bring to a boil, remove the foam. When rice softens completely, add sugar and stir well. Dissolve saffron in half a cup of hot water and add to the mix. Heat up oil and also add to the mix. Add in most of the almonds and the rosewater. Stir well and cover. Cook in oven at low temperature for half an hour. Serve with pistachio, almond and cinnamon sprinkled on top.
Halva
Halva is a tasty dessert. To prepare it, heat oil in a frying pan until it is hot. Add flour, reduce heat and stir frequently until the mix changes color to golden, thickens and becomes fragrant. Add sugar to one glass of water and bring to a boil. Add saffron and rosewater and stir. Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer. Serve with crushed pistachio and almond sprinkled on top.
Zoolbia & Bamieh
Zoolbia Bamieh is one of the favorite desserts in Iran. It is made of starch, yogurt, flour, saffron, oil, and rose water.
In order to prepare zoolbia, mix starch, two tablespoons of sugar and water, then add yogurt and mix well until the mixture is even and smooth. Heat oil in a pan until hot. Pour the mix through a funnel into the pan creating round lattice shapes about 5-6 cm in diameter. Turn, heat down and fry fully on one side, then on the other. Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Soak zoolbia in the syrup for about five minutes, then serve.
For cooking bamieh, mix cooking oil with a glass of water and 1-2 spoons of sugar, and bring to a boil. Pour in flour and mix well. When water boils off and the mix thickens, remove from heat. Allow the mix to cool down, then add eggs and mix well until smooth. Heat oil in a pan until hot. Pour the mix through a funnel into the pan, creating flattened balls about 3 cm in diameter. Fry on both sides. Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Soak bamieh in the syrup for about five minutes, then serve.
Fereni
Fereni is a Persian pudding dessert that people make for various occasions. For some events, Fereni is served cold as a dessert, while at other times it is served warm for someone who is sick. To prepare it, dissolve rice flour in milk. Add sugar and rosewater. Stir regularly over medium heat until it comes to slow boil and thickens. Sprikle crushed pistachio on top and serve cold.
Ranginak
Ranginak is a healthy, nutritious and wonderful tasty dessert from the southern region of Iran. Ranginak is best when made with fresh and soft dates and is traditionally served with a cup of tea. To cook, it heat oil in a pan until it becomes hot. Pour in wheat flour and turn down the heat. Stir frequently until flour turns golden. Remove from heat and let cool slightly. Add fine sugar, cinnamon and cardamom to flour and mix well. Pour half of the flour-mix in a flat dish and flatten the surface with the back of a spoon. Insert a piece of walnut inside each date and place the dates on the flour-mix. Cover the dates with the rest of the flour-mix and again flatten the surface with the back of a spoon. Sprinkle ground pistachios on top. Cut into diamond-shaped pieces and serve.
By IRNA
# Tags
