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KEBAB AND RICE(CHELOO KEBAB)BAGHALI POLO

Iranian Cuisine
Iranian cuisine or Persian cuisine includes a wide variety of foods ranging from chelow kabab (rice served with roasted meat: barg, kobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white basmati or Iranian rice:Ghormeh sabzi, ghimeh, fesenjan, and others), ash (a thick soup: for example ashe anar), kuku (vegetable souffle), polo (white rice alone or with addition of meat and/or vegetables and herbs, including loobia poolo polo, albaloo polo, sabzi polo, zereshk polo baghali polo and others).

Persian cooking largely relies on rice as one of the main ingredients, which is an affordable and readily available staple in everyday diet. A typical Iranian meal is often a full plate of chelo (plain cooked rice) topped with vegetables, meat or fish. The mild flavor of rice provides a delightful contrast to the seasoned meat and vegetable toppings.

Another staple food of Iran is naan (bread), typically a round, flat bread that can either be baked or cooked over a bed of small stones. While in villages, locals make their own naan, several varieties of fresh-from-the -oven bread is easily purchasable at naan shops in the cities.

After lamb, which is Iran’s favorite meat, beef and chicken are commonly eaten in stews as well as in the form of the popular kabab (kebab) , which is actually meat grilled on a skewer. Fish is common as well, particularly in the North and the neighboring Caspian Sea towns where it is found fresh. In addition, there are a number of dishes prepared with a combination of herbs, grains, pulses, vegetables and even fruits.

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