Iranian Food and Drink

Iranian Food and Drink is a fundamental part of Iranian heritage. The ingredients of the Iranian Food and Drink relates to the geography of Iran and shows the diversity and tastes of various ethnics of Iran. Women have had a great influence in preparing elegant recepies in the history of cooking in Iran. To taste real Iranian Food and Drink, it is necessary to eat at an Iranian’s house.

It is difficult to formulate accurate generalization about cooking in Persia, given the diverse climates, agricultural products and ethnics of the country. In spite of that, many dishes are common in all parts of the country. Persian cuisine is ancient, varied and global.

Many Iranians believe the ideas of cold and warm humor of food, and they pay attention to it to maintain the body’s balance, and stay healthy. In general, animal fat, wheat, sugar, poultry, fresh fruits, vegetables, all dried vegetables and fruits are considered as warm humor food. Fish, most beef, rice, dairy products and some fresh fruits and vegetables are considered as cold humor food. Iranian try to have a mix of both. In fact, Iranian Food and drink tend to be both healthy and nutritious.

Traditional Iranian cuisine, which has global fans:

Chelow-kebab: It is the national dish of Iran. Chelow (polo: cooked and buttery rice) and kebab (pieces of roasted or skewered meat that people grille over hot charcoal) served with grilled tomatoes and sometimes grilled peppers.

There are several types of kebabs, which you can commonly find in all cities of Iran such as:

Kebab Barg (lamb, chicken or beef fillet)
Kebab Koobideh or Kubideh (minced lamb, beef, or chicken,often mixed with parsley and chopped onions.)
Joojeh Kebab (chicken marinated in minced onion, lemon juice and saffron)
Kebab Chenjeh (lamb chop)
Mahi Kebab (white fish)