Food Culture – Persian Food Style
By looking at the food, the type of cooking and the ingredients of a particular group of people, you can learn a lot about the lifestyle, climate, and mold behavior of those people and their background.
Other Country Cuisine Style
The French, Italian, Chinese, Indian and Mexican cuisine styles are well-known and well-known styles of the world, each having a lot to say about the culture and conditions of its origin, but in this context, we will deal specifically with Iranian cuisine. And to the extent possible, we will introduce the type and style of cooking of different climates of Iran.
Iranian like Red Beans
Many of us Iranians like red beans or daisies with tomatoes and potatoes inside, but it is definitely a pleasure for many of us to eat the bottom of a pot. But we have to know that these delectable ingredients such as tomatoes, potatoes, beans and some other beans and even corn in this part of the world have been known for less than 5 years. Because this food existed in South America and was introduced to other parts of the world just after the Spanish domination in the last years of the 6th century, it came to us with a delay towards Europe. Traditionally, due to the arid and semi-arid climate of Iran and the existence of limited and seasonal rangelands, migration and animal husbandry became the main life style in the Iranian plateau. Due to the limited water resources of the Iranian settlers, they turned to gardening and cultivating plants that needed a lower level of land and were easier to irrigate than to turn to agriculture. An example of these is the presence of diverse tribes in different parts of the Iranian plateau. There are also various orchards, such as pistachio orchards and different nuts or fruits and even orchards in the southern part of the Iranian plateau. The abundance of mutton and goat meat among other nomads made it more likely to be consumed. Consider this picture: A group of people traveling on a leash, starving in tents, starving in tents, eating meat is the most readily available, and the fastest way to cook meat is to cook it straight. It’s on fire! Yes, this is why simple barbecue has become one of the most popular Iranian dishes, and over the years it has achieved the incredible variety and quality we see today. For the nomads, dairy products such as yogurt and whey were the main feedstuff. Cities and villages have become more diverse due to greater access to fruits and vegetables, starches and foods. Among the most luxurious stews made with a variety of brains is the Fescan stew , which we are more familiar with, and the plow stew where a variety of brains are used. A variety of fruits were also used in stews and foods. Such as apples, plums, figs, pears, barberry etc. It has been said in history that the Iranians sat at the table and ate meals, and the rituals were arranged for a serious courtship. The principles of eating in the Achaemenid era were to eat with a knife and spoon, as if holding the knife in the right hand, and using a piece of bread in the left hand and knife to separate the food and put it on bread, and so on. Spoonful of stews and snacks. It is not clear exactly when rice has become a staple food, but over time wheat and barley bread has been a staple food. Because of Iran’s proximity to India, whether by land or sea, spices have long been used in Iranian food, and Iranians generally prefer spicy foods. European cuisine, however, mainly benefits from the taste of raw materials and vegetables. In the south of the country, due to its proximity to the high seas and trade by sea with India, foods have become more spicy and tastier. It is very common to eat in southern Iran. In general, we see some kind of balance in Iranian cuisine, as the food balances. Like bean plum, which combines cold beans with dill and simultaneously reap the benefits of both in food and this type of cook is also influenced by Iranians’ deep knowledge of medicine. According to historians, the Iranians are among the first people to cook sweets with different noodles and flavors, and there is some evidence of their pastry skills and their status among the people and even the court. There is a hierarchical biscuit that develops depending on the background and skill of the dynasty, and eventually the person who attains the highest rank, the caliph, is given a special status and respect. The art of baking in Iran was also influenced by the climate of this land, one of the reasons for its prosperity was the access to the sweet nectar of sugarcane that was abundantly cultivated in the Khuzestan Plain, and because of the variety of fruits and nuts available, Iranian sweets were highly diversified. People in mountainous areas, such as the Kurds and Luras, are said to use more meat than goats and lambs, while people in the central areas are more likely to eat meat because of the camel’s availability, and northerners are more likely to fish after the North Sea fish. Consume beef and veal. The people of the Iranian Plateau have artistically embraced and molded every culture they have encountered, either offensively or otherwise. The same is true of cooking and food styles. Iranian culinary culture is influenced by Indian, Mesopotamian, and Mediterranean culinary culture, each of which has a type of cookery or raw material and is artistically implemented in its own form. Somewhere in this text we have mentioned the habit of the ancient Iranians to sit on a chair and behind a table, which is not to miss the story of naming the table as Hassan. At the time when the first empire of the world was forming and expanding, the Achaemenids realized the need for rapid communication between the various provinces, and in order to meet this need, they set up printing houses, a stall with horses on horseback that made the horse out of it. The printer would take the house and deliver it to the next printing house and replace the horse. Alongside these print houses, places were created to accommodate the needs of today’s inns to meet the need for travelers to rest and eat. In these places, which provided both a place for rest and food, the table was referred to. At that time, the platforms and stools that we now know by the name of the table were not smaller and more restrictive for the group. Over time, this table has been virtually referred to as the desk and the host has branched out of that same root.