The Iranian culinary style is unique to Iran, though has historically both influenced and has been influenced by Iran’s neighboring regions at various stages throughout its history. Specifically, these have been mutual culinary influences to and from Mesopotamian cuisine, Anatolian cuisine, Caucasian cuisine, Indian cuisine, and Central Asian cuisine. Many foods famously associated with Middle Eastern, and indeed World cuisine have their origins in Iran, such as kebab and ice cream, and cookies. Fresh green herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Typical Persian main dishes are combination of rice with meat, lamb, chicken, or fish and some onion, vegetables, nuts, and herbs. To achieve a balanced taste, characteristic Persian flavorings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes.
This image and the recipe below is from a great website & blog about Persian cuisines "aashpazi" (www.aashpazi.com). Vist the site for more detail about Baghali Polo calories and nutritional facts.
The food is described in the book "Naji and the mystery of the dig"
BAGHALI POLO WITH CHICKEN
1- Mince the dill.
2- Wash the rice.
3- Boil 5 cups water.
1- Put the chicken thighs in a pot.
2- Add Turmeric and salt as needed to the pot.
3- Top the pot off with boiling water and simmer for 30 minutes.
4- Pour the Fava beans in a small pot, add boiling water and simmer until the beans are tender. Drain the water and let it cool of for few minutes, peel the skin off of the beans (try not to smash the fava beans).
5- Pour the rice in a large pot. Empty the water of the chicken's pot into this pot.
6- Add the dill and salt to the pot, stir the mixture and let simmer until the water is steamed off.
7- In a large pot, apply oil, lay the chicken thighs across the pot.
8- Pour the rice on top of the chicken thighs than add the Fava beans on top.
9- Cover the pot with a large napkin and put the lid on.
10- Cook for 20 minutes with low heat.
ranian cuisine includes a wide variety of foods ranging from chelow kabab (rice served with roasted meat: barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white Iranian rice: ghormeh sabzi, gheimeh, fesenjān, and others), āsh (a thick soup: for example āsh-e anār), kuku (vegetable souffle), polo (white rice alone or with addition of meat and/or vegetables and herbs, including loobia polo, albaloo polo, sabzi polo, zereshk polo, baghali polo and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. The list of Persian recipes, appetizers and dessts is extensive.
These photos are among many pictures from a great blog post about Persian bread by "I live in a frying pan " blog. Read the blog if you want to experience the wanders of Persian breads. Below is the url and link to the blog.
Adas Polo "Lentils Rice"
1- Soak the rice with 1 Tsp salt for 1 hour in a pot.
2- Add 1 Tsp Zafran (saffron) to 1/4 cup boiling water.
3- Dice the onion
4- Slice the potato
5- 6 cups boiling water
1- Put the Lentils in a small pot, add salt and pour in boiling water until it covers the lentils (Approx. 2 cups of boiling water).
2- Cover the pot with the lid (leave the lid cracked open so the steam can scape) and simmer for 30 minutes at low heat.
3- Pour the soaked rice (including the water) into a pot and simmer the rice until it becomes tender.
4- Drain the rice in a colander.
5- In a small pot, dip fry the diced onions in vegetable oil until translucent.
6- Add the ground beef to the pot.
7- Add salt, black pepper powder and ground cinnamon, stir well and fry along until the beef is evenly brown.
8- Add the raisins to the pot and continue frying for 5 minutes.
9- Pour in the lentils in the rice pot and mix well so the lentils and rice are well blended. (Optional: you can keep 1/3 of the lentils back to mix with the beef mixture).
10- In a large pot, pour 2 Tbsp vegetable oil, lay the sliced potatoes across the pot and add the lentils and rice mixture to the pot. Add 2 tbsp oil (Mix 2 Tbsp Oil with 4 Tbsp boiling water) to the pot.
11- Cover the pot with a large napkin and put the lid on top.
12- Cook for 20 to 25 minutes.
13- Add 5 to 6 tbsp of the lentils rice to the beef/raisins mixture, then pour in the soaked saffron (Optional: Add the 1/3 of the lentils to the pot, if kept from the prior step (step 9).
14- Mix thoroughly, cover the pot with the lid and cook for 15 minutes.
15- Fry the dried barberries in 1 tbsp vegetable oil.
16- Add the beef/raisins mixture to the lentil rice pot, stir thoroughly until well mixed.
17- Add the fried barberries right before serving.
The image and the recipe above is from a great website & blog about Persian cuisines "aashpazi" (www.aashpazi.com). Vist the site for more detail.