In every society, food or drink offering is a sign of love and affection and accepting that offer is a positive response to their friendship. Thus, sometimes rejecting a food offering may indicate hostility. In Iran, entertaining friends and family members with a variety of food and snacks has been an important aspect of people’s culture. Guests have always been treated with honor and respect in Persian culture. Their hospitality is limitless. kind eye contacts, genuine smiles, small friendly talks, and invitation for tea or dinner are parts of every Iranian behavior.
In Iran, food is believed to be a blessing from God, and disrespecting the food is equivalent to disrespecting the Creator. The dining table is revered as a place where family members spend three times a day interacting with each other. Food and tablecloths (in the old times people used to sit around tablecloth placed on the ground. Some still do) are highly valued in Iranian food culture, and eating alone is a form of disrespect to family members and a sign of poor family relationships.
Traditional foods are those foods that have been consumed in a country for a long time and have been passed down from generation to generation. The concept of food culture is much more complicated than what you see on a plate. Food operates as an expression of cultural identity. Immigrants bring the food of their countries with them wherever they go and cooking traditional food is a way of preserving their culture when they move to new places. Food is an inseparable part of their cultural heritage.
Gheymeh Nesar is one of the most delicious and colorful foods of Iran. It was originated from Qazvin and is mostly served at special occasions such as weddings. It’s the food you should try on your trip to Qazvin to experience a luxe taste. Ask around to find the best restaurant to eat this heavenly food.
Southern Iran has many delicious foods in addition to natural and cultural attractions. Traveling south can be a wonderful experience when you have the most hospitable people as your hosts. Due to its proximity to the sea, its cuisine is mostly based on seafood. Living in the scorching weather and humidity of the south requires eating food that can compensate for the weather’s destructive effects, and fish has many benefits in this regard. One of the exceptional features of southern cuisine is strong flavors and spices. The taste of hot and spicy food always reminds every Iranian of the mouth-watering southern dishes.
Everything in the north of Iran is made of rice, even Traditional Sweets. For food, rice is cooked in the form of “Polo (pilaf)”, “Chelo”, and “Kateh”. In the not-so-distant past, bread was a sign of wealth on the table of the northerners. it was only served at official ceremonies and gatherings while in other parts of Iran, bread was more common; and it’s been only a few decades since rice has found its way into the daily table of the people. One of the main ingredients of northerners’ meals is garlic. The good news is, in the north garlic loses its bad smell quickly after eating due to high humidity and is not annoying at all. In other regions, on the other hand, you have to chew gum or cinnamon to fight its odor.
There is not much left from the Cuisine Culture of the pre-Islamic Iran, and what remains is dedicated to the court of kings and nobles. One of the best remnants is "the Bronze Cup of Arjan" which illustrates the cuisine culture and customs during the different periods. For instance, the book of Altaj is about the life of the kings and the way they ruled the country, but there is a part in a book that belongs to how they had served the food for the court and the culture and customs of celebration in the Sassanid era. The book proves that the culture of Iran remains valuable at least until the fourth and fifth centuries after Islam.
Saffron has an extensive role in Persian Cuisine. The smell of it will drive you crazy and its vivid deep yellow color gives rice as well as its delicate aroma. Saffron is the most expensive spice in the world because of its labor-intensive harvesting method. Saffron is harvested by hand from the Crocus sativus flower, commonly known as the "saffron crocus".
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