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Kurdistan Foods
Kaak and Naan-berenji and Sibb-polo in Kermanshah
Typical table setting and elements of a popular Iranian dish.The traditional Iranian table setting firstly involves the tablecloth, called sofreh, and is spread out over a Persian rug or table. Main dishes are concentrated in the center, surrounded by smaller dishes containing appetizers, condiments, side dishes, as well as bread, all of which are nearest to the diners. These latter dishes are called mokhalafat (accompaniments). When the food has been served, an invitation is made to all those seated at the sofreh to help themselves.
The basic traditional Iranian breakfast consists of a variety of flat breads (naan-e sangak, naan-e lavash, and others), butter, Tabrizi white cheese (paneer), feta cheese, whipped heavy cream (sarshir, often sweetened), and a variety of fruit jams and spreads. Other popular traditional breakfasts (which require far more preparation) include haleem (wheatmeal served plain or more commonly with shredded lamb or turkey - similar to Western oatmeal in some respects), asheh mohshalah (thick soup). These latter breakfasts are typically regional specialities, and many cities and towns all across Iran feature their own distinct versions of these dishes.
Both asheh mohshalah and haleem are typically prepared the night before, to be served the next morning, and haleem is usually only served at certain times of the year (haleem specialty restaurants are only open during those times), except in southern parts of Iran, where haleem is always present. Kaleh pacheh is almost always only served from three in the morning until sometime after dawn, and specialty restaurants (serving only kaleh pacheh) are only open during those hours.
Traditional Persian cooking is done in stages, at times needing hours of preparation and attention. The outcome is a well-balanced mixture of herbs, meat, beans, dairy products, and vegetables. Major staples of Iranian food that are usually eaten with every meal include rice, various herbs (mint, basil, dill, parsley), cheese (feta or Persian panir, derived from goat or sheep's milk, and sometimes cow's milk), a variety of flat breads, and some type of meat (usually poultry, beef, lamb, or fish). Stew over rice is by far the most popular dish, and the constitution of these vary by region. Tea (chai) is the drink of choice on nearly every occasion, and is usually served with dried fruit, pastries, or sweets.
You can usually find tea brewing throughout the day in most Iranian homes. Doogh, a yogurt drink, is also quite popular. One of the oldest recipes, which can trace its existence back to the time of Persian empire, is khoresht-e-fesenjan, consisting of duck or sometimes chicken in a rich pomegranate-and-walnut sauce that yields a distinctive brown color, most often served with white rice.
Though strictly banned some time after the Islamic Revolution of 1979, alcoholic beverages may be readily available in Iran, but they are not openly available. The most common beverage is called aragh-e keshmesh, which is domestically produced, with the best variety available in the province of Qazvin. Vodka is the second most commonly available alcohol, with most quantities imported directly from Russia.
Some domestic varieties of vodka are available, but cannot be easily obtained (the brand "55"). Beer is the third most common alcoholic beverage, with much of it imported from northern Europe via Turkey. As with vodka, domestic beer is available, but not easily obtained. Other imported liquors such as Scotch whisky, gin, and higher quality vodkas from Poland are available in some major cities, but at a much higher cost (typically even more expensive than the Western average) and as such are considered luxury items.
Wine has been a major part of Iranian culture since ancient times, and this tradition has continued despite current governmental restrictions. The major wine-producing centers of Iran are Qazvin, Orumiyeh, Shiraz, and to a lesser extent, Isfahan. Red wine is the most common variety and also the most popular, with white wine also enjoying a strong position in the north.
Wine-producers are often, but not always, either of Armenian or Zoroastrian background, as non-Muslim minority groups are entitled the right to produce wine (and other alcoholic beverages) for their own use.
Though it is illegal for them to sell wine to other Iranians (and to foreign visitors), this rule may not be followed and their wine may be obtained in those parts of the country where it is produced or distributed. The Armenian producers of Orumiyeh and Isfahan are, in particular, renowned for their sweet, sparkling red wines.
Typical table setting and elements of a popular Iranian dish.The traditional Iranian table setting firstly involves the tablecloth, called sofreh, and is spread out over a Persian rug or table. Main dishes are concentrated in the center, surrounded by smaller dishes containing appetizers, condiments, side dishes, as well as bread, all of which are nearest to the diners. These latter dishes are called mokhalafat (accompaniments). When the food has been served, an invitation is made to all those seated at the sofreh to help themselves.
The basic traditional Iranian breakfast consists of a variety of flat breads (naan-e sangak, naan-e lavash, and others), butter, Tabrizi white cheese (paneer), feta cheese, whipped heavy cream (sarshir, often sweetened), and a variety of fruit jams and spreads. Other popular traditional breakfasts (which require far more preparation) include haleem (wheatmeal served plain or more commonly with shredded lamb or turkey - similar to Western oatmeal in some respects), asheh mohshalah (thick soup). These latter breakfasts are typically regional specialities, and many cities and towns all across Iran feature their own distinct versions of these dishes.
Both asheh mohshalah and haleem are typically prepared the night before, to be served the next morning, and haleem is usually only served at certain times of the year (haleem specialty restaurants are only open during those times), except in southern parts of Iran, where haleem is always present. Kaleh pacheh is almost always only served from three in the morning until sometime after dawn, and specialty restaurants (serving only kaleh pacheh) are only open during those hours.
Traditional Persian cooking is done in stages, at times needing hours of preparation and attention. The outcome is a well-balanced mixture of herbs, meat, beans, dairy products, and vegetables. Major staples of Iranian food that are usually eaten with every meal include rice, various herbs (mint, basil, dill, parsley), cheese (feta or Persian panir, derived from goat or sheep's milk, and sometimes cow's milk), a variety of flat breads, and some type of meat (usually poultry, beef, lamb, or fish). Stew over rice is by far the most popular dish, and the constitution of these vary by region. Tea (chai) is the drink of choice on nearly every occasion, and is usually served with dried fruit, pastries, or sweets.
You can usually find tea brewing throughout the day in most Iranian homes. Doogh, a yogurt drink, is also quite popular. One of the oldest recipes, which can trace its existence back to the time of Persian empire, is khoresht-e-fesenjan, consisting of duck or sometimes chicken in a rich pomegranate-and-walnut sauce that yields a distinctive brown color, most often served with white rice.
Though strictly banned some time after the Islamic Revolution of 1979, alcoholic beverages may be readily available in Iran, but they are not openly available. The most common beverage is called aragh-e keshmesh, which is domestically produced, with the best variety available in the province of Qazvin. Vodka is the second most commonly available alcohol, with most quantities imported directly from Russia.
Some domestic varieties of vodka are available, but cannot be easily obtained (the brand "55"). Beer is the third most common alcoholic beverage, with much of it imported from northern Europe via Turkey. As with vodka, domestic beer is available, but not easily obtained. Other imported liquors such as Scotch whisky, gin, and higher quality vodkas from Poland are available in some major cities, but at a much higher cost (typically even more expensive than the Western average) and as such are considered luxury items.
Wine has been a major part of Iranian culture since ancient times, and this tradition has continued despite current governmental restrictions. The major wine-producing centers of Iran are Qazvin, Orumiyeh, Shiraz, and to a lesser extent, Isfahan. Red wine is the most common variety and also the most popular, with white wine also enjoying a strong position in the north.
Wine-producers are often, but not always, either of Armenian or Zoroastrian background, as non-Muslim minority groups are entitled the right to produce wine (and other alcoholic beverages) for their own use.
Though it is illegal for them to sell wine to other Iranians (and to foreign visitors), this rule may not be followed and their wine may be obtained in those parts of the country where it is produced or distributed. The Armenian producers of Orumiyeh and Isfahan are, in particular, renowned for their sweet, sparkling red wines.