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Topic: Iranian cuisine

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In the News (Fri 19 Jul 19)

  Gardeshyaran International Tours and Travel Agency
Iranian sup (soup) is usually made from lentils and tomato paste and is thick and filling.
Iranian dolmehs are vegetables, fruit or vine leaves stuffed with a mixture of vegetables or meat (mostly both), and rice.
Iranian bread, known generally as nun, is readily available in all parts of the country.
www.gardeshyaran.com /cuisine/index.asp   (1269 words)

 The Modern Magazine for Persian Celebrations, Cuisine, Culture & Community (via CobWeb/3.1 planetlab1.isi.jhu.edu)   (Site not responding. Last check: 2007-11-04)
Iranian caviar is the roe or eggs from female sturgeon fish caught in the pristine environment along the Caspian Sea.
Iranian saffron is grown mostly in the south of Iran, in the province of Khorasan.
Iranians often roast the seeds with salt, or lime or rose petals and enjoy this delicious snack by breaking the shell and retrieving the inside piece of the seeds.
www.persianmirror.com.cob-web.org:8888 /culture/distinct/distinct.cfm   (3947 words)

 Iranian cuisine - Wikipedia, the free encyclopedia
The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions.
The main Persian cuisines are combinations of rice with meat, chicken or fish and plenty of garlic, onion, vegetables, nuts, and herbs.
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).
en.wikipedia.org /wiki/Cuisine_of_Iran   (2130 words)

Thus the Iranian dietary, along with a base of expertly cooked long grain white rice, includes seasonal fruits and vegetables, meats and fish, all subtly touched with fragrant spices and herbs and accompanied with liberal servings of some form of yogurt as well as flat wheaten bread.
The fine intricacies of the Iranian cuisine and selection of many dishes for a meal are the privilege of the upper classes alone.
One of the distinctions of the Iranian cuisine is the subtlety of the seasonings.
www.farhangsara.com /iranian_food_culture.htm   (2117 words)

 New Food of Life Reviews   (Site not responding. Last check: 2007-11-04)
Najmieh Batmanglij has been cooking all morning and the smell of her Georgetown home is filled with wonderful aromas-the sharp, citrus smell of Seville oranges, the nutty smell of roasting rice, the pungent and seductive smell of garlic sizzling in olive oil.
Pomegranate soup demonstrates many of the distinctive features of this cuisine: sophistication in the use of mixed fresh herbs; delicacy and subtlety in the meatballs mellowed with grated onions; the sweet-sour pomegranate paste and exotic angelica powder.
Iranians marinate their meats much longer than North Americans do-two to three days is not uncommon.
www.mage.com /cooking/UFLrev.html   (3342 words)

 Mage Publishers
Iranian festivals, ceremonies, and celebrations, together with the menus and recipes associated with them are described in detail: from the ancient winter solstice celebration, Yalda, or the "sun's birthday," which is the origin of such Western holidays as Christmas and Halloween, to the rituals and symbolism involved in a modern Iranian marriage.
Now with the ingredients for Iranian food available in most US cities, New Food of Life makes accessible one of the world's oldest--yet least known--culinary traditions where the first recipes were written 4,000 years ago in a cuneiform script on clay tablets.
She is a leading authority on Persian cuisine and the author of the best-selling New Food of Life, described by the Los Angeles Times as the definitive Iranian cookbook.
www.mage.com /cooking/UFL.html   (3344 words)

 Iran Food
Iranian cuisine is often referred to as "Persian."; This is because, until 1934, Iran was known as Persia.
Iranians of all ages eagerly await this day (literally meaning "new day"), and look forward to a new beginning and an abundance of delicious meals and sweets.
Iranian sweets and snacks such as fruits, nuts, pastries, puddings, and tea, are placed on tables in anticipation of visiting guests.
www.foodbycountry.com /Germany-to-Japan/Iran.html   (3152 words)

 Culture of Iran
Iranians disregard most foods at the restaurants as second class and homemade food is precious and more appreciated and even for weddings and major parties when caterer are hired, the food is expected to be the same quality as best home made food.
Iranians use a variety of breads, mostly flat and all are baked in special ovens similar to clay ovens in Indian restaurants.
Iranian food is varied and changes from area to area and there are many great cookbooks published in every language making the cuisine available internationally.
www.cultureofiran.com /persian_cuisine.php   (6212 words)

Rich and diverse, Persian cuisine, coupled with the celebrated hospitality of the people is the crowning glory of the opulent Persian culture.
Iranians are fond of having soup before their hors-dáeuvre.
Salads and appetizers have a traditional importance in Iranian meals.In small popular restaurants, they consist in a plate with a few slices of rather salty fresh cheese (panir)and an abundant supply of cucumber (xiyâr).
us.geocities.com /gorgancity/Cusine.html   (745 words)

 The Modern Magazine for Persian Weddings, Cuisine, Culture & Community
Persian cuisine is intertwined with Persian culture and deserves to be explored.
Persian cuisine is as old as Persian history and has served the important role of bringing friends and rivals closer over the years.
Iranian Ingredients: TOP 5 IDEAS ON HOw to Fake It So you are having a bunch of people over and you are not quite sure where to find some essential ingredients for your next Persian meal.
www.persianmirror.com /cuisine/intro/intro.cfm   (1530 words)

 Iranian | Persian Food & Cuisine :: Iran Visitor   (Site not responding. Last check: 2007-11-04)
The staples are wheat bread and long-grain white rice with lashings of yogurt, lamb and eggplant.
Iranians pride themselves on their skill in preparation of rice, and there are a vast number of varieties of two common dishes, polo and chelo.
Iranians enjoy green salads with olive oil, and during the appropriate seasons, eat vast amounts of olives, grapes, pumpkins and all kinds of fruits – either eaten fresh or cooked with meat and rice.
www.iranvisitor.com /culture/iranian-food.html   (774 words)

 Iranian National Cuisine --- Sairam Tourism
The Iranian national cuisine is justly considered to be one of the most ancient cuisines in the world.
Such a popular dish in the East as plov, in Iranian cuisine is made of rice to which meat, vegetables or fruits are added.
The main ingredients of Iranian sweet dishes are honey, cinnamon, lime juice and sprouted wheat grain.
www.sairamtour.com /silkroad/sr_07_2.html   (871 words)

 Recipes Today: Articles: Middle East Meals on a Stick
Persian cuisine is unique in its use of complex combinations of spices and flavors.
But in most Iranian homes khoresht, or a slow-cooked stew that is served over rice, is the most common family meal.
Iranian cheese, a goat's milk cheese that is similar to feta cheese, is commonly eaten for breakfast with flat bread.
recipestoday.com /articles/4149.php?wcat=284   (960 words)

Iranians, in fact, occupy a surprisingly dominant position in Louisville’s restaurant business, and therein lies a story that goes all the way back to the 1980s, the Ayatollah and the hostage crisis.
The Iranians, tall dark and exotically foreign, were naturals at Italian restaurants, and many of them gravitated to Casa Grisanti, then one of the city’s top tables.
There’s been a mini-boom of Iranian restaurants in Louisville in recent years, some of them billed as “Persian,”; the name of the ancient empire that preceded the Greeks and the Romans and now is known as Iran.
www.louisvillehotbytes.com /?p=59   (2411 words)

 ThingsAsian | The Tasty Foods of Iran - Enshrined in the Aura of History: Iran , Tehran : Food : ThingsAsian
The Iranian use of seasoning in their food has a history that goes back to the beginning of civilization.
To Iranians, young tender lamb and, to a lesser extent, goat are the most favoured meats.
Iranian cuisine is well noted for its some forty types of bread - in all shapes and forms.
www.thingsasian.com /stories-photos/3120   (1157 words)

 The History of the Iranian Student Alliance in America
Tired of the apathy and the low level of consciousness regarding the Iranian identity, culture, community, and history amongst the UC Berkeley populace and especially Iranian students, a group of inspired Iranian students moved to create an environment where these important issues could be addressed.
Iranian Student Alliance in America in the fall of 2002.
With continued involvement of the Iranian students and support from the campus community and the greater Iranian community, ISAA is confident that its message will continue to be one of excellence and importance.
www.payvand.com /news/04/dec/1110.html   (1459 words)

 Persian Food Information at Best Iran Travel.com
Iranians refined the taste and flavor of food and how it is presented although it still retains roots in its ancient sources.
Iranians cook based on what is in season so the food is as fresh and as best quality as it can be.
Walnut, pistachio, pomegranate, cucumber, broad bean and pea (known in China as the "Iranian bean"), basil, coriander, and sesame were introduced by Parthian and Sassanian traders.
www.bestirantravel.com /culture/food/food.html   (716 words)

 Al-Ahram Weekly | Living | Bean Salad   (Site not responding. Last check: 2007-11-04)
The Iranians, like the Turks and Central Asians, are fond of pouring yogurt over their food, and especially so with their unsurpassed fruity stews.
The khoresht, king of traditional Iranian delicacies, constitutes the main of meat, poultry or seafood dishes slowly cooked with vegetables and plenty of fruit, both fresh and dried.
Yet, Iranian cuisine is not particularly noted for its seafood.
weekly.ahram.org.eg /2002/617/li3.htm   (601 words)

Iranian or Persian cooking has something in common with the cuisine of other Middle Eastern countries.
This is not surprising as Iranians are Persians, who had developed a sophisticated cuisine long before they were conquered by Arabs, who ever since have governed most of the rest of the Middle East and largely determined its cookery.
For other Iranian standbys, such as verjuice, sour grapes, barberries, and Persian pomegranate paste, you will need to be near a Middle Eastern store.
specialflavors.com /RecipesandPeople/iranrecipes.htm   (541 words)

 THE IRANIAN: Born again, Nema Milaninia
For so many of us born in the US, yet inexorably tied to our history, being Iranian often means nothing more then understanding a few relevant lines of Persian (including, mind you, all the popular curse words), celebrating Norooz, going to concerts, and eating popular Iranian cuisine (the more kabab, the better).
But rather realizing that I am Iranian by virtue of wanting to be, and wishing it, and thus knowing that there is no one mold or stereotype.
I now find it absurd when someone tells me that "so and so" isn't Iranian because he or she can't speak proper Persian, despite the fact that that individual has embraced that history and evoked it in public.
www.iranian.com /Milaninia/2004/February/Born   (1197 words)

 BBC NEWS | World | Middle East | Iran spices up Canadian culture
Iranian marketplaces or bazaars are where one can see these elements of Iranian identity.
Iranians have taken few steps to make other nations familiar with their food and the Iranian expat community is relatively young and inexperienced when it comes to exposing others to their cuisine.
Iranians can now find Persian shops in Canada's cities with ease - when you see the Persian script, you are almost there.
news.bbc.co.uk /1/hi/world/middle_east/4582231.stm   (702 words)

 Amazon.com: New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies: Books: Najmieh Batmanglij   (Site not responding. Last check: 2007-11-04)
Her New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies was called "The definitive book of Persian cooking" by the Los Angeles Times, and her Silk Road Cooking: A Vegetarian Journey was selected as one of the Vegetarian Cookbooks of 2004 by the New York Times.
Traditionally, Iranian meals are served on the sofreh, a cotton cover embroidered with prayers and poems, which is spread over a Persian carpet or a table.
Iranian food is not hot the spices bring out aspects of the single dish components that will wow you.
www.amazon.com /New-Food-Life-Ancient-Ceremonies/dp/0934211345   (1449 words)

 A2Z Pattaya - Food and Drink Restaurants Middle East, Pattaya, Thailand
Most Iranian meals are eaten with a spoon and fork, but visitors may choose a Western dish and eat with a knife and fork.
While the cuisine of Lebanon doesn't boast an entire repertoire of sauces, it focuses on herbs, spices and the freshness of ingredients; the assortment of dishes and combinations are almost limitless.
Egyptian cuisine has been influenced by Greek, Turkish, Lebanese, Palestinian, and Syrian traditions; a typical Egyptian meal might include meat, chicken, or fish, a vegetable stew, rice or pasta, salad and bread.
www.a2zpattaya.com /m1628.htm   (885 words)

 Iranian Restaurant Menus   (Site not responding. Last check: 2007-11-04)
In the wheat-producing areas rice — the staple of most Iranians — is considered a luxury for the poor; while in the rice-producing areas, the poor enjoy wheat bread like cake.’
Fresh fruits are the usual dessert, but the insatiable Iranian sweet tooth finds some satisfaction in the many fruit RHORESHES used in CHELO, the many cups of hot sweet tea (herbal and regular), candied and dried fruits, and the special occasions when SHEKAR POLO and pastries like BAKLAVA are prepared in profusion.
Consideration of others and refinement of manners are as much a part of the Iranian character as appreciation of and dedication of artistry.
www.ucmenus.co.uk /html/iranian.html   (2145 words)

 Persian and Iranian Restaurant and Dining Darya Restaurant located in Santa Ana, Orange County, California
the Persian cuisine of DARYA which is distinctive, home-style with recipes dating back centuries.
Our informative and knowledgeable staff will explain the special nuances of the cuisine, and will recommend chutney, side dishes, and wine to accompany your meal.
Whether you are entertaining business clients, celebrating a special occasion, or simply visiting us to enjoy great food, you will enter a world of caring Persian hospitality and an exotic and beautiful culture from the moment you walk through the door...
www.daryasouthcoastplaza.com   (304 words)

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