The Essence of.....Persia/Iraq An exploration of the world through food and drink

Essence -ial Information UK Tourist Office (Embassy) 9 Holland Villas Road, London W14 Currency Iraq Dinar Capital Baghdad Language Arabic, Kurdish Main Airlines No direct flights from London Flying Time from UK Depends on route Visa Yes

PROFILE One of the main reasons that Persian cuisine is not widely recognized is that it is often confused with Middle Eastern cuisine, a much broader and more general term, and this confusion is further perpetuated by restaurants and markets providing authentic Persian cuisine that label themselves as such. Persian cuisine is ancient, varied and cosmopolitan. Eating habits and products from ancient Greece, Rome and many Asian and Mediterranean cultures have influenced and are affected by this unique cuisine. It has borrowed spices, styles and recipes from India and has in turn influenced Indian food. There are many dishes that are shared by both Iranians and Turks to the extent that it is hard to say who has borrowed what and from where. The archives at the major ancient Persian cities contain names of many food products, ingredients, beverages, herbs, spices and wine, an important ceremonial and religious drink. Basil, mint, cumin, cloves, saffron and coriander were traded along with olive all over the ancient trade routes. The Parthian and the Sasanian records mention walnut, pistachio, pomegranate, cucumber, broad bean, pea and sesame in their trade records. The ancient physicians influenced by the Greek sciences considered food and beverages important factors to revive body. Excessive consumption of too much red meat and fats was thought to upset body's balance. While a balanced combination of fruits, vegetables, poultry, herbs, seeds and mixed petals and blossoms of roses was regarded as a very good diet capable of strengthening body and mind. Women have had a great influence in the history of cooking in Iran. The best chefs were and still are women. From the palaces of the Persian kings to the average housewife, women have had fabulous skills preparing exquisite cuisine. Most men do no cook but expect the best food from their wives or mothers. Iranians regard most foods at restaurants as second-class and homemade food is precious and more appreciated. Central to the Persian cooking are the numerous rice dishes, some containing almonds, pistachios, glazed carrots or orange peels, and raisins; others with vegetables and spices; occasionally with meat. Most often perfected and finished by the use of specially prepared saffron from Iran and cooked slowly after boiling to have a hard crust at the bottom (tah dig). Other recipes include stews, dumplings, kebabs, and stuffed vegetables accompanied by different sauces. The sweetmeats and pastries are especially delicious. Many of the dishes are vegetarian, and the mixing of sweet and savory, such as grains stewed with fruit and spices produce unique meals. Persian cuisine or the cuisine of Iran is diverse, with each province featuring dishes, culinary traditions and styles distinct to their regions. Herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. The main Persian cuisines are combination of rice with meat, lamb, chicken, or fish and some onion, vegetables, nuts, and herbs. To achieve a balanced taste, characteristic Persian flavorings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes. Polo rice is prepared by soaking in salted water and boiled, while parboiled rice is called Chelo. Chelo is drained and put back in the pot to be steamed. This method results in an exceptionally fluffy rice with the rice grains separated and not sticky. A golden rice crust is created at the bottom of the pot called Tah-deeg (literally "bottom of the pot"). Tah-deeg can be plain or with spreading lavash or other thin breads or slices of raw potatoes on the bottom of the pot. Meat, vegetable, nuts and fruits are sometimes added in layers or completely mixed with the chelo and then steamed, such as Baghali Polo, Lubia Polo, Zereshk Polo and Sabzi Polo. When Chelo is in the pot the heat is reduced and a piece of thick cloth or towel is place on top of the pot for absorbing the extra steam. Kateh rice that is cooked until the water is absorbed completely. This is also the traditional dish of Gilan Province. Damy rice is cooked almost the same as Kateh but at the start ingredients that can be cooked thoroughly with the rice are added such as grains and beans such as lentil in "Adass Polo". In making Kateh the heat is reduced to minimum when the rice and other ingredients are almost cooked. If kept long enough on the stove without burning and over-cooking Damy and Kateh can also produce Tah-deeg. Damy literally means "steaming". A special form of Damy is Tah-chin, that is a mixture of yogurt, lamb and rice plus saffron and egg yolks. There are certain accompaniments (mokhalafat) which are essential to every Iranian meal at lunch (nahar) and dinner (shaam), regardless of the region. These include, first and foremost, a plate of fresh herbs, called sabzi (basil, cilantro, fenugreek, tarragon, Persian watercress or shaahi), a variety of flat breads, called naan or noon (sangak, lavash, barbari), cheese (called panir, a Persian variant of feta), sliced and peeled cucumbers, sliced tomatoes and onions, yoghurt, and lemon juice. Persian gherkins (khiyarshur) and pickles (Torshi) are also considered essential in most regions. Tea (chai) is served at breakfast. At other times it is served based on the region, usually many times throughout the day. For example, in the province of Khorasan it is served immediately before and after lunch and dinner. The traditional methods of tea preparation and drinking differ between regions and peoples.