Persia…..

Reborn And Presented

 Introduction
Women have had a great influence in the history of cooking in Iran. The
best chiefs were women. From the palaces of Persian kings to the average
housewife, women have had fabulous skills in the preparation of food.
No accurate record of classical Persian cooking is available but we hear that
vast banquets occurred at Persepolis. It is clear that the ancient Persians
cherished food. .
Throughout the history, the art of Persian cooking expanded to all the
Middle Eastern countries.
Persia is in the South Western Asia.
Its bordered by
Iraq,Turkey,Armenia,The Caspian
Sea,Turkmenistan,Afghanistan,
Pakistan, The Gulf Of Oman,The
Persian Gulf.
Tehran is the capital city.
Much of the Iran is desert; the main
deserts are the Dasht-i-Lut and the
Dasht-i-Kavir.
 The Climate
The large part of Persia is desert. The country has few lakes,and the
main navigable lake is lake Karun.
Only 7% of land is forest and woodland,tree include
maple,oak,walnut,plane and poplar.
The Golestan Forest National Park of U.N.E.S.C.O was the first national
reserve of Persia.
Kavir national park is a desert region park.
 Persian Architecture
Persian ancient architecture is well known for its use of domes,arches
and beautiful decoration.
Takht-e-Suleyman,a principal Zoroastrian sanctuary in north-western
Persia became a world heritage in 2003. This building was an important
influence on its architecture.
 Persian Gardens
• The Persian garden was designed as a
reflection of paradise on earth.
• The word garden its self comes from
Persian roots.
• The special place of the garden in there
heart can be seen in there painting
 Tradition and
Culture of Persia
Historically, the Iranians of today, and Tajikestan, Uzbekistan,
Turkmenistan, Afghanistan, Azerbaijan, and Kyrgyzstan come from the
same or similar roots, and are related as part of the larger group of peoples
of Greater Iran.
In particular, Iran, Afghanistan, and Tajikestan have been able to almost
fully retain their Persian identity, while the other above mentioned entities
still exhibit considerable traces of their Iranian past.
 Persian customs
•Gracious hospitality is part of the character of the Iranian people, and
a characteristic as old as history itself.
•The guest is considered as a gift from God, so the best food, the most
comfortable seat or chair is saved for the guest.
 Persian caviar
Caviar harvested and fished from
sturgeon species off the coast of Iran in
the Caspian Sea.
Iranian sturgeon species are typically:
Beluga, Osetra, Asetra and Sevruga.
 Persian Cuisine
In Persian mythology Persian cuisine was supposed to be so delitious and
tempting that the Ahriman (the devil) used it to corrupt the kings.
Iranian cuisine is based on bread, rice, vegetables, meat and fresh fruit.
 Cont…
The kebab is an Iranian favorite.

Milk-based desserts, pastries and sweets are popular. Dates, apples,

cherries, peaches and citrus fruits are among fruits grown in Iran.

Tea is drunk without milk and a yoghurt drink is served with meals.
Iranians drink non-alcoholic beer because alcohol is forbidden.
 Cont…
Iranians refined the taste and flavor of food and how it is presented.
Iranians cook based on what is in season so the food is as fresh and as
best quality as it can be.
•Iran was first to use many common herbs such as basil, mint, cumin,
cloves, and coriander.
•The goat's ability to subsist in sparse vegetation made it ideal for
domestication by nomads.
 Persian Menu
Appetizer :

Haleem
Main course (rice) :

1. Adaas polo
(Latin rice):

2. Baghali polo
(Leema bean rice)
 Cont…

3. Haveeg polo
(Carrot rice) :

4. Sabzi polo
(vegetable rice)
 Cont….

5. Tah-cheen (Pot
bottom crust with
chicken) :
 Stew :

1. Khoresht fesenjan
2. Khoresh bameih (Okra
stew) :

3.Khoresht ghormeh sabzi

(green vegetable stew)
 Cont…

4. Abgousht :
 Suffle :

Koo koo sabzi

 
(vegitable suflle) :

                                    
 Sea food :

Mahi sefeed
(white fish) ;
 Grilled meat :

Kabab kubideh (grilled

ground meat) :
 Dessert :

1. Rangeenak :

2. Halva
Have a feast with some mouth
watering Persian dishes
Fereni Kebab-burg
 Cont…
Beef stew Abgousht

Beryani
 Cont….
Maast-o-khiar

Mirza-ghasemi
 Cont…
Persian tomato and cucumber Persian eggs poached in
salad tomato saus
 Cont…
Beef and bean Khoresh (a
Persian beef stew).

Luleh kebabs- Persian

ground lamp kebabs
Time for some sweet temptations
Naan berenji

Baamieh

Naan nokhodchi
 Some Persian coolers
Persian Pomtini (a light Persian
And delicious martini) pomegranate cooler
 Persian tea
Persians are tea-lovers. Tea is served in these small glasses called
"Estekaan" and matching saucers.
There are nearly countless numbers of traditional teahouses (chai
khaneh) throughout Persia.
However, there are certain traits which are common to all teahouses,
especially the most visible aspects, strong chai (tea).
 Alcoholic Beverages
Wine has been a major part of Persian
culture since ancient times.
The major wine-producing centers of
Persia are Qazvin, Orumiyeh, Shiraz.
The Armenian producers of Orumiyeh and
Isfahan are, in particular, renowned for
their sweet, sparkling red wines.
 Alcohol unfold
Ethanol has been known to
humans since prehistory as the
active ingredient of alcoholic
beverages.
Its isolation as a relatively pure
compound was probably
achieved first by Persian
alchemists who developed the
art of distillation, such as Geber
(721-815) and Al-Razi (864-930).
Thank You
For your time and
patience…have a
nice day…..!!!