Ancient Persian Cuisines and Dinning Rituals - Research Paper Example

? Ancient Persian Cuisines and Dinning Rituals The Persian cuisine and dining ritual also known as the Iranian cuisine has its traditional modes passed to the modern Iranians. Interestingly, the culinary of the Iranians is unique within the Middle East. However, these cuisines have over time with influence from the neighboring communities. For example, the Mesopotamian, Central Asia and the Anatolian cuisines are some cuisines that have influenced the Persian cuisine such as ice cream and kebab (Batmanglij 2011, 34). Some of these Persian cuisines rice that is served along with meat, basmati rice served with stew, soup made from herbs and vegetables, pure white rice, pastries, salad, appetizers, desserts and drinks (Batmanglij 2011, 34). Notably, the Iranian people love rice although they have an extensive list of cuisines. Logically, the Persian community loves to take green herbs together with fruits. This includes fruits like quince, plums, prunes, raisins, pomegranates and apricots (Batmanglij 2011, 35). Typically, the Iranians love meat, rice, fish, chicken and lamb. Moreover, they work hard to ensure that they take a balanced diet but add some flavor (Ghanoonparvar 2006, 67). Consequently, cinnamon, saffron, parsley and lime are some of the spices used in making special dishes. In summary, the Persian cuisine and dinning ritual that is intriguing and exciting to adapt into the daily dishes. Evidently, rice is a common Persian dish. There are different modes devised in cooking to ensure that the meals had a different touch. Sometimes, the rice is served with marinated chicken or served as saffron ice-cake (Batmanglij 2011, 97). Historically, rice was imported from India into Iran. For instance, the basmati rice is an import from India while Pakistan rice is definitely from Pakistan but is similar to that of Persia. On the other hand, rice is seen as a staple food in northern Iran. However, the rest of the Iranians consider bread as their staple food. Interestingly, the aroma of the Persian rice caused it to be a prized cuisine. In summary, rice and bread are the main staple foods in Persia. Logically, every community has its ways of preparing its cuisines. Therefore, the Persians have their ways of preparing different rice cuisines. The common ones are Tah-deeg, damy and kateh, alongside others (Ghanoonparvar 2006, 79). One is soaking of rice in salt water, followed by boiling. This is called chelo, which is returned for steaming after boiling. Consequently, the rice becomes fluffy, and the grains are not sticky. The other is Tah-deeg, which has a golden crust at the bottom of the pot (Ghanoonparvar 2006, 79). This rice is taken plainly but is eaten alongside bread of potato slices. On the other hand, there are additions of nuts, meat, fruits and vegetables. Interestingly, all these additions can be served together in one meal. Interestingly, the heat is lowered when the chelo is still in the pot then covered with a piece of cloth so that it absorbs the steam (Ghanoonparvar 2006, 81). This chelo is plain and is mainly served with kebab or stew. However, chelo and polo are more or less cooked in the same way. On the other hand, kateh is rice that is cooked until water is completely dry. This is the most traditional mode of cooking rice. Finally, the preparing of the damy is more like kateh, one starts with other ingredients such as beans. Damy is stemming of the rice. In summary, there are different methods used in the preparation of rice, which makes a difference to each rice meal. The other major additions in the Persian cuisines are vegetables and fruits. Luckily, Iran is known for its wide production of vegetables and fruits. Consequently, most homes in Persia will have a fruit bowl on their tables. Moreover, most meals are accompanied with herbs and vegetables. Additionally, Persians have promoted eating fruits and vegetables because of the health benefits they have on them. As a result, some vegetables like garlic, pomegranate and onion are included in the cooking of the meals. In summary, vegetables and fruits are part of the Persian cuisines. The growth of fruits and vegetables can be contributed to conducive climate. Additionally, there are vineyards and orchards that produce in large sizes and different flavors. Consequently, the fruits are available for desserts, which severally are served with meat. On the other hand, when fruits are not available, there are dried fruits. This fruits include apricots, dates, peaches and figs (Ghanoonparvar 2006, 134). Generally, the fruits in Iran are mainly cherries, plums, apples, melons and diverse grapes (Ghanoonparvar 2006, 134). In additions, most Iranians prefer taking salad made from greens like pepper, olive oil, garlic and lemon juice. Additionally, other common vegetables include beans, spinach, carrots, cucumber, scallions, tomatoes and pumpkins. In summary, Persians have a wide access to diverse vegetables and fruits. Some Iranians stuff fruits and vegetables in their rice as a method of preparing their cuisine. Sometimes the vegetables could include spinach, grape and cabbage leaves. This cuisine has been given the name dolmas, where the leaves are lightly prepared (Batmanglij 2011, 135). First, the leaves are placed in salt water. The next step is stuffing these leaves with rice, seasonings and ground meat. They are then simmered using water, vinegar, seasoning and sugar. However, this varies from individuals. Additionally, this cuisine can be taken when cold or hot. Another special cuisine is the fruit dolmas. This is achieved through cooking of the fruit then there is stuffing of seasonings, meat or tomato. In summary, the Persian cuisine is creative and imaginative in its presentation. Another tradition in the Persian cuisine is the desserts and drinks. There are certain desserts that standout such as ice cream, which is mainly frozen. Moreover, the dessert is accompanied with waffles, crisps or sandwich. Traditionally, Persians prefer yoghurt, dried milk, mint and water (Ghanoonparvar 2006, 61). Some of the drinks could have found their origin in Iran, such as a milk shake. Arguably, desserts are appreciated in Persia since people often take them. Logically, Persians have sweet teeth because most of their desserts are sweet. However, desserts are mainly used in celebrations or when one is relaxing. In addition, their psalteries seem to be inspired. In conclusion, Persians cuisines have a deeper inspiration to their preparations. Moreover, these cuisines have their traditional modes passed to the modern Iranians. In addition, the Persian cuisines have in them fruits and vegetables while the main dish is rice. This is the staple food in the northern part of Iran. Additionally, there are different methods used in the preparation of rice in order to make it differently. Luckily, the Persians have a wide variety of fruits in their orchards and vineyards. They also are in large sizes. Ironically, Persians love desserts. However, they look after their health by eating healthy. In summary, the Persian cuisine and dinning ritual that is intriguing and exciting to adapt into the daily dishes. Bibliography Batmanglij, Najmieh. 2011. Food of life: ancient Persian and modern Iranian cooking and ceremonies. Washington, D.C.: Mage Publishers. Ghanoonparvar, M. R. 2006. Persian cuisine: traditional, regional, and modern foods. Costa Mesa, Calif: Mazda Publishers. Read More