Persian Food Primer: 10 Essential Iranian Dishes
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A visit to Iran yields a stunning variety of culinary delights. That’s because of the country’s unique history and geography, which translates to a diverse mix of cultural in\u00d7uences on the cuisine. Louisa Sha\u00d6a, author of The New Persian Kitchen, guides us through the basics.<\/p><\/div>\n

By: Louisa Sha\u00d6a:<\/a> A visit to Iran yields a stunning variety of culinary delights. Between the familiar kebab and the decidedly outr\u00e9 grilled lamb\u2019s testicles, there\u2019s a vast spectrum of foods: caviar, pickle, and smoked \u00e4sh in the north; samosas, falafel and hot and sour shrimp in the south; noodles, \u00e5atbread and rosewater-scented ice cream across the country. Take a look at Iran\u2019s place on the map and it\u2019s easy to understand why the scope of native foods is so wide. Once the center of the Persian Empire, Iran neighbors the former Soviet Union countries, as well as Afghanistan, Pakistan, the Arab states and Turkey. Although Iran is part of the Middle East, it has close ties to Europe, the Far East and Africa, owing to its central place on the Silk Road trade route.<\/p>\n

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Kebabs come in many kinds: beef, chicken, lamb liver, among them.<\/p><\/div>\n

What\u2019s more, the ancient warrior-king of Greece, Alexander the Great, conquered the Persian Empire back in the 4th century, and later it was invaded by Arabs, Turks, Mongols and Uzbeks. While Iranians already had a well-developed food identity before these invasions, they assimilated what the outsiders brought in. Think Russian-style borscht with cumin and cilantro and Chinese noodles in a soup of beans, herbs and sour fermented whey. Many coveted ingredients are native to Iran, including pistachios, almonds, walnuts, saffron, mint, oranges, pomegranates and grapes. Iran has a variable climate with four distinct seasons, and unlike other parts of the Middle East, where the dry terrain limited what food could be grown, the ancient Persians transformed vast stretches of arid land into fertile oases via underground aquifers that drew melted snow water into the desert. A bright, sensuous, fruit-and-herb \u00e4lled cuisine was born. A core curriculum of classic Persian favorites can be found on most Persian-American restaurant menus. Here are 10 to try. Noosh-e jan! (Yes, that\u2019s Farsi for \u201cbon app\u00e9tit.\u201d)<\/p>\n

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$\"fesenjoun-8490c5929c0547cf4f337dbf5226ce9]\"$ <\/a>1. Fesenjan (Pomegranate Walnut Stew) This iconic stew, an essential part of every Persian wedding menu, pairs tart pomegranate with chicken or duck. Ground walnuts, pomegranate paste and onions are slowly simmered to make a thick sauce. Sometimes saffron and cinnamon are added, and maybe a pinch of sugar to balance the acid. Fesenjan has a long pedigree. At the ruins of Persepolis, the ancient ritual capital of the Persian Empire, archaeologists found inscribed stone tablets from as far back as 515 B.C., which listed 5\/9\/2016 Persian Food Primer: 10 Essential Iranian Dishes \u2013 Food Republic http:\/\/www.foodrepublic.com\/2014\/10\/29\/persian\u00adfood\u00adprimer\u00ad10\u00adessential\u00adiranian\u00addishes\/ 4\/9 pantry staples of the early Iranians. They included walnuts, poultry and pomegranate preserves, the key ingredients in fesenjan.<\/p>\n