Persian/Irani

The Persian cuisine is ancient, diverse & cosmopolitan. Due to strong relations, eating habits & products from ancient Greece, Rome, Asian & Mediterranean cultures have influenced Iranian Cuisine. Women influence on Iranian cuisine is so much that best Chefs were & still are women. Persian bond with India further strengthened with the advent of Mughals. Basil, mint, cumin, cloves, saffron, coriander, walnut, pistachio, pomegranate, cucumber, broad bean & sesame were in their trade records. A balanced combination of fruits, vegetables, poultry, herbs, seeds & mixed petals & blossoms of roses was regarded as a good diet.Persian cooking has numerous rice dishes containing almonds, pistachios, glazed carrots or orange peels and raisins & the other variety have a combination of vegetables & spices with meat. Other recipe included stews, dumplings, kebabs & stuffed vegetables. Many of the dishes were vegetarian and mixing of grains stewed with fruits & spices produced unique meals.