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For example saffron, cinnamon, Fennel, clove, and so on. Rice along with meat, like lamb, chicken, or fishĪnother unique aspect of Iranian cuisine is the spices and additives.Typical Persian Main Dishes are Combinations of Unlike many countries, the dishes in Iran have fruits like pomegranates, quince, prunes, apricots and different sorts of fresh green herbs such as Ja’faree (Parsley), Reyhaan (Basil), etc. Many Persian dishes have some kind of sour flavour that is achieved through the addition of dried lemon (limo amani), pomegranate or sour oranges. Iranians have a variety of different breads (Naan) which are thinner compared to other countries and most of them are flat. Rice and bread are the main part of every Persian meal which is consumed with meat and vegetable dishes along with yogurt. Persian food and cuisine are some of the most delicious and fresh in the entire world. These effects have helped improve both sides’ styles throughout history. But we can say that we have also influenced our neighbors, no less if not more. The culinary methods and styles used in Iran are completely unique, though we can’t deny that our style has been influenced by our neighbor countries. The popular fruits were grape, lemon, figs, pomegranate, pear, black and white berries, quince, citron, bergamot, watermelon, rhubarb, tamarind, date and lemon.Īs it is mentioned in the Divan, during Ilkhanate (1256–1335) and Timurid Empire (1370–1507) date played an important role in foods and was used as the meal during breakfast and dinner with cheese, walnut, yoghurt, tahini, Shir Berenj and animal oil.Persian Cuisine consists of modern and traditional cooking methods. However, tallow and animal fat were mainly used for frying during that era.ĭoogh and Kashk (dairy product made from drained yogurt) were either used as the main meal with bread or as a side dish.Ĭhives (tareh), cilantro (geshniz), purslane (khorfeh), lettuce, radish, onion, beetroot, garlic, carrot, pepper, turnip, bean, carnation, oregano, eggplant, zucchini and artichoke were also used during that time.ĭifferent kinds of nut including walnut, almond, hazelnuts and pistachio and acorn as well as sesame, the black seeds, cardamom, lentil, mung and pea were widely used during that era.

Shir Berenj (a kind of rice pudding), milk and date, and milk and honey were also used during that time.Ĭheese and bread accompanied with dates, walnut, fresh herbs and melon was considered as a complete meal.Ĭharbeh, which means clotted cream, made from the milk of cows, sheep, or goats, was also named several times as breakfast in Divan of Bos’haq At’ema.Īccording to his poems, borani (Persian appetizer made with yogurt and some type of vegetable such as spinach) with artichoke was also widely used during that time.Īs it seems, butter was used as a kind of frying oil. Soaked figs in milk was one of the main breakfast items used during Timurid era. Milk, yogurt, cheese, butter, animal fat and doogh (a yogurt-based beverage) were used during that era. Milk and dairies have a great role in Persian cuisine from long time ago. In the Divan, there is recipe in which, a complete egg is used in middle of Kufta, a kind of meatball, which is cooked in some parts of Iran today.

Kalleh pacheh (a dish of boiled cow or sheep's feet and head), tripe, lamb’s heart and liver, and fat were also cooked during Timurid era. Meat of chicken, duck, goose, partridge and grane were also amongst the ingredients widely used during that era, especially in coastal cities. Roasted lamb was one of the most favorite foods. The meat was used by different social classes during the era and was one of the most important nutrition in that time. Meat, poultry and egg were frequently used for cooking during Timurid Empire. He named the ingredients of the foods like meat, dairy, fruits, herbs, breads and sweets in his writings as well.īelow you can find a general introductory to foods used during that era in different categories: In his poems and proses, he describes different kinds of food by detail. The book also is a great source for food manners and Iranian taste during past centuries. Fakhreddin Hallaj Shirazi used Persian culinary vocabulary and kitchen terminology in his poetry.