Iranian food contains the most perfect ingredients in the world. Iranian stews and soups show that the Iranian women have exact information about food ingredients and how to combine them to produce the most nutritious effect and flavor. Cereals, vegetables, and herbal and animal proteins exist in nearly all Iranian foods. One of the privileges of Iranian cuisine is an effort to cook the most delicious food. All cultures look at food as a means to respond to human physical needs and to make people enjoy it, but the importance of Iranian food (or countries with warmer climate) lies in the fact that their dishes are more diverse and palatable.
In Iran restaurants which serve food are called sofrekhaneh. From the point of view of diversity Iranian dishes resemble Italian and Greek dishes, mostly resembling the Greek dishes. For example the Iranian kabase coast meats) is quite similar to Greek and Turkish roast meat, while the Italians, Greek, Mexicans, and Chinese food have found many admirers in the world since fewer Iranians have immigrated to other countries foreign countries they have had little chance to introduce their cuisine to the world. From the point of view of resemblance, Iranian stews nearly reassemble Indian stews. The only difference between Iranian stews and Indians stews is that the Iranians use less spice. Even the method of steaming rice is similar in Iran and India. As a whole compared to many countries in the West the Iranian food needs a longer time to cook.
Iranian foods produced from vegetable and meat is very rich with ingredients and vitamins which is the result of varied climates in the country. Various sorts of local dishes are cooked in different regions in the country according to raw materials available, but some dishes which are common throughout Iran are known as traditional Iranian brands. Food tourism industrial in Iran
Abgoosht (boullion), Chelo kabab (steamed rice and roast meat), chelokhoresht (rice cooked with steam and stew of meat), polo (rice cooked with steam and stew) ash-e-reshteh (noodle soup), baghali polo (broad bean with rice and chicken), dolmeh (meat, vegetable, pea, onion wrapped in cabbage or grapevine leave), fesenjoon (stew with ground walnut as its main ingredient), ghormehsabzi (vegetable stew with boiled rice), gheymehpolo (minced meat with split peas and rice), kashke bademjoon (egeplant with whey), koofteh (ball of pounded meat), loobia polo( green bean with rice) are popular foods in Iran. In some Iranian food, we can find lots of proteins, carbohydrates, fat, and vitamins. For example, the traditional Iranian abgoosht, made of meat, potato, cereals, and spice and cooked in ample water, is very popu rin Iran. Also, soups like ash-e reshte (vermicelli) and ashe-jo (barley soup) is considered a good supplement for regular foods.
These soups are made of different vegetables, cereals, meats, barley or vermicelli, and water. Although they look simple it needs much skill to cook such foods and produce the desired flavor.
As a result the soups are often cooked by old and experienced Iranian women. The most popular foods served in homes and restaurants are Chelo kabab-e barg (steamed rice and lump meat) or Chelo kabab-e koobideh (rice and minced meat) mixed with butter. To both these dishes butter, porphyry and onion is added.
Iranian stews consist of vegetable stew, meat and cereal stews popularly known as ghormesabzi, or meat mixed with pea and roasted potato known as gheimeh and fesenjoon (walnut seed and pomegranate ketchup mixed with meat). Tehran food and beverage
In order to cook polo or chelo you must pour the rice in boiled water and let it boil evenly. Then you take it out of the water and wash it with cold a t it cook on the cooker with a soft flame to make it completely soft. But you must make sure that the rice seeds do not stick to each other. Meanwhile vegetable, onion, salt, pepper, yoghurt and bread, and water are served with Iranian foods. In the north and the west of Iran, the inhabitants cook very sorts of local dishes with or without meat with the help of vegetables and cereals. Different sorts of fishes are cooked north and south of Iran. The shrimp caught in the Persian Gulf is the best seafood because they are big and have a fine flavor. Various sorts of soups are made of vegetables, cereals, and sometimes by meat. As mentioned before dolmeh is another popular dish in the country is dolmeh which is made of minted meat, eggplant, tomato, and pepper wrapped by fresh grapevine leaves.
Breads in Iran are cooked in different manners. Iranian breads are mostly thin and are baked on the surface. They are very soft and people eat them fresh from the bakery. There is the barbari (large loaves of bread branded on burned stones and mixed with poppy seed), taftoon: (round toasted loaves of bread) and sangak (bread baked on heated pebbles). Iranian beverages mostly consist of dough (whey made of yoghurt and ample water and fresh vegetables) and sharbats (juices made of water and sugar, lemon and other fruit essences).