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Facts about food and Table manners in Iran

Fork and spoon are the only pieces of cutlery used at the Iranian. A knife is rarely used at lunch or dinner.

Iranians usually eat a handful of herbs and greens along with their meals include a plate full of rice. Known as sabzikhordan (edible greens) these herbs are typically a combination of chives, spring onions, mint leaves, basil, tarragon, radish, parsley and dill, often along with handful of walnuts, naan and a piece of feta cheese.


In most modern house settings food is eaten at the table but in a more traditional atmosphere, sofreh (table cloth like garment) available in a range of material and design pattern is spread on a Persian rug instead of table.

There are four major types of flat breads (naan) and about ten types of sweet breads available in various shapes and sizes in the art of Iranian bakery.

Iranians use rice and bread to a great extent and do not discard or throw away even small parts bread along with other trash. It’s a belief that god has provided the naan , and it’s like acting a sin when they throw this blessing to the trash or if they waste it without any reason. A practical way to refrain from unwanted disposal of bread was the formerly popular custom of trading dried bread for salt or fruit baskets with hawkers who roamed around for this purpose, a tradition that has been fading out, but still in practice in rural areas.

Black tea is an all time beverage in Iran. It would not be an exaggeration to call it the national drink of the country. It is mostly used with sugar cubes and on occasion with sweets. The sugar cubes are taken with the tea and is sipped.


Lunch and Dinner

Rice, white gold on the Iranian table

Grown mostly in Iran’s northern Caspian provinces and prized mainly for its aroma, rice is indeed the jewel of Persian cuisine. What distinguishes Iranian rice dishes is the range of methods in which this ingredient can come to life in a Persian kitchen. Iranians consume rice daily in ways that somehow elevate it; sometimes it is as simple as boiling it in salt and oil(daam), throwing it back into the pot to fully steam and develop , then enriching it with a dash of saffron on the top and creating a golden crust (tahdig) at the bottom of the pot which comes out in different shapes and flavors.

The main typical Persian dishes are a blend of rice with meat, chicken or fish but rice can also be prepared as the main dish per se: On occasion, Persian rice dishes are richly studded with fruits, nuts, herbs and spices but more than often, rice is seen as an a companion to other dishes.

Another distinct feature in the tradition of rice eating as compared to rice eaters in the west that, when served with stew (khoresht) of either meat or chicken; rice is used as a bed where both items are mixed in proportion by the consumer before they are eaten.

The two main national rice dishes are chelo and polo (white rice alone or with addition of meat and/or vegetables and herbs).

Iranian tableware

Iranian tableware

 

dizi

Dizi

 

Kabab

Kabab

 

 

Cafes and Resturant

Iranian cuisine