History of Persian Food
Iranian food or Persian cuisine refers to the traditional and modern styles of cooking originating in Iran. Situated between the Mediterranean Sea, Central Asia, the Caucasus, the Indian subcontinent, and Anatolia, Iranian cuisine has a shared history and ingredients with Mesopotamian cuisine and Mediterranean cuisine. Fresh green herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins.
Typical Persian main dishes 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.
Rice in Iran
It is believed that rice (berenj in Persian) was brought to Iran from the Indian subcontinent in ancient times. Varieties of rice in Iran include champa, rasmi, anbarbu, mowlai, sadri, khanjari, shekari, doodi, and others. Basmati rice from Pakistan is very similar to these Persian varieties and is also readily available in Iran. Traditionally, rice was most prevalent as a major staple item in the rice growing region of northern Iran, and the homes of the wealthy, while in the rest of the country bread was the dominant staple. The varieties of rice most valued in Persian cuisine are prized for their aroma, and grow in the north of Iran.