Iran has a very high food diversity and some Iranian food has many fans both in Iran and in other parts of the world. It is good to mention Gilan province, which is world famous for its high food diversity and the delicious food of this province is famous. In Iran, there are types of stews, types of pilaf, types of broth, types of soups and stews, types of seafood, types of Iranian desserts, etc. Here are just 4 of the most famous ones.
Today, there are academies for cooking education in Iran that teach authentic Iranian cuisine to those who are interested by holding an Iranian cooking class. In these training courses, cooking instructors teach students how to prepare and cook a variety of authentic Iranian dishes. Cooking in Iran is not just an art. It is a science that needs education.
1- Kebab
Kebab plays an important role in Iranian parties. You must know that there are different types of kebabs, such as kebabs of Barg, Kobideh, Bakhtiari, sour kebabs, chinjeh, shishlik, etc. Barg Kebab is one of the most delicious and delicious kebabs and is prepared from mutton or beef thighs. Barg kebab served with rice and grilled tomatoes, roasted peppers, basil and onion are the main requirements of this food and must be served as a side dish.
2- Ghormeh sabzi
For several years now, the first Saturday of December in each year has been named by the lovers of Iranian culture as “World Ghormeh sabzi Day”. This stew with Ghorme greens (including leeks, parsley, fenugreek and coriander, spinach or beet leaves — winter is the spinach season from spinach and beet leaves are used when beet leaves are available), beans (red or pomegranate or blue-eyed ), Red onion and red meat are cooked. The stew should taste a little sour, so add a little dried Amani lemon or fresh lemon juice to give the Amani lemon peel a slightly bitter taste. It takes a long time for the Ghormeh sabzi stew to settle.
3- Abgoosht
Dizi or Abgoosht is one of the oldest, most delicious and nutritious authentic Iranian dishes. This food is watery and meat is one of its main components. We guess the question comes to your mind that what is the difference between Abgoosht and Dizi? The answer to this question is simple; The ingredients of Dizi and Abgoosht are the same. In fact, they are both one food. The only difference is in the way this food is cooked. It is customary to call it “ Abgoosht “ if it is cooked at home, and to call it “Dizi” if it is prepared outside and inside the oven. If you are having a party with a traditional theme, you need to serve Abgoosht as the main dish. We recommend that you eat Abgoosht or Dizi with Sangak bread and onion. The ingredients of this food are meat, potatoes, tomatoes, peas or beans, mutton fat, etc.
4- Bean pilaf with muscle (Baghali polo)
Among Iranian pilafs, Bean pilaf is the best. In preparing this dish, rice, dill and fresh green beans are used. We suggest preparing fresh beans and dill and do not use frozen beans and dry dill as much as possible. The meat served with this food is optional and can be chicken or mutton. However, the main recipe for bean pilaf with muscle or neck meat is stated.
