Iranian cuisine is a very rich and diverse one because of the fact that it is a country that is an ancient home to various ethnicities with a huge variety of herbs, legume, nuts and spices resulting from all kinds of the climate that the country hosts.
The delicious mostly sour dishes made in the north of the country can be very different from the chilly foods mainly cooked in the south. The delicacies of the mountainous and cold west differ from the saffron rich plates that are served in the dry and hot east.
I love cooking and I can cook only a few of hundreds of foods in the Iranian cuisine – also called the Persian cuisine. However, my favourites are more than those I can cook. Below, I am going to share with you a little about my favourite foods and their ingredients.
As you can see in the picture, there is rice with saffron and the meat is minced lamb meat (it can be beef, too) with chopped onion. It is cooked over very hot charcoal and served with grilled tomatoes.
Many Iranians like to have it with sumac. Sumac is a fruit that is dried and powered and tastes sour.
Halim is usually eaten for breakfast. It is very rich and served with and butter and sugar. It is made with wheat and takes a lot of hard work to make it a smooth and soft paste. The meat is turkey which has to be shredded. Most people like to add cinnamon to it which makes it taste even better.
You may be surprised why I mention a kind of bread here, but honestly, as I said, I am talking my favourite food and this bread is surely one of them.
It is made from whole wheat and with natural sour dough. It is very difficult to make the dough and even harder to bake it. As you can see in the picture, it is baked on hat stones and it is a very complicated process. Iranian people like to eat this bread with break fast or with other meals. It is simply amazing!