Food on the Move Tips | Page 19 of 66
Kalam Polo: Iranian Rice With Cabbage
Kalam polo, a traditional Iranian dish originating from Shiraz, is a perfect combination of rice, cabbage, and aromatic herbs. The name, derived from the Persian words for cabbage (kalam) and rice (polo), captures the essence of this dish. It tastes best with traditional Shirazi salad and caramelized tahdig rice.
Halva Zard: Iranian Sweet Saffron Pudding
Halva zard is a traditional sweet saffron pudding from Iran. It is a specialty of Shiraz and its surroundings. This dessert, which translates to "yellow halva," is notable for its golden color, smooth texture, and strong saffron aroma. It is made from rice flour, sugar, water, and saffron, resulting in a creamy pudding often garnished with pistachios, almonds, or cinnamon.
Kolompeh: A Traditional Iranian Cookie Filled With Dates
Kolompeh is a traditional Iranian sweet originating from the Kerman province. It is a delicate cookie filled with smooth date paste. The cookie typically has a round shape, and its surface is decorated with a stamp before baking, creating decorative patterns and ensuring even distribution of the filling. Kolompeh is a popular treat in Iran, often enjoyed with tea or coffee.
Nan Panjereh: A Delicate Iranian Treat
Nan panjereh, literally "window bread," is a traditional Iranian dessert prepared especially for festive occasions. Its characteristic appearance, with decorative patterns resembling windows, is achieved using a special metal mold during frying. The molds used for nan panjereh are often passed down as family treasures.
Dizi/Abgoosht: Iranian Lamb with Chickpeas
Dizi, also known as abgoosht, is a traditional Iranian dish made with lamb, chickpeas, beans, potatoes, tomatoes, and spices. The name "dizi" refers to the pot in which the dish is slowly cooked. After cooking, the liquid part is separated and served as soup, while the solid ingredients are mashed into a soft mixture using a special tool. This mixture is then scooped up with bread.
Sohan: A Traditional Iranian Caramel
Sohan is a traditional Iranian sweet based on caramel. It originates from the city of Qom. Sohan is crunchy, with a rich flavor of saffron, pistachios, and cardamom. It is traditionally sold in decorative tins, making it a perfect culinary souvenir.
Dining in Iran
Dining in Iran differs significantly from European customs. A typical feature is dining on the floor, with shoes always removed before entering the dining space. Food is often eaten with hands, and bread serves as a tool for scooping food. Iranians place great emphasis on hospitality, sharing food, and communal dining.
Kashk-e Bademjan: An Iranian Dish with Eggplant and Kashk
Kashk-e bademjan is a traditional Iranian dish made with eggplant, fermented whey called kashk, and aromatic spices. The dish is served warm or at room temperature and is traditionally eaten with bread such as sangak, lavash, or barbari. It is a popular appetizer in Iranian cuisine.
Kashk: Traditional Iranian Fermented Whey
Kashk is a traditional fermented dairy product that is an integral part of Iranian cuisine. It is made by fermenting whey, thickened, shaped into balls or discs, and dried. Dried kashk has a long shelf life. Its distinctive salty-sour flavor enriches dishes such as kashk-e bademjan, ash reshteh, or kaleh joosh.
Nan-e Ghandi: Persian Sweet Bread
Nan-e ghandi, known as Persian sweet bread, is a traditional Iranian pastry with a soft, fluffy texture and a sweet taste. The name comes from the Persian words "nan" (bread) and "ghand" (sugar), which reflect its main characteristic. Nan-e ghandi is a symbol of hospitality, served with tea or coffee at family and social gatherings.