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Caspian Cuisine
Caspian cuisine is a regional cuisine found in Northern Iran, primarily found in the Mazandaran, Gilan, Alborz, and Golestan provinces. The recipes are diverse, just like the region's landscape. Nature in the Mazandaran region of Iran is distinct and varied sections with a mixture of coastal, plains, prairies, forests, and rainforests. The Mazandarani cuisine of coastal regions is very different from that of mountainous regions since people settled in the Alborz usually use the indigenous herbs, while coastal populations prepare dishes using local fish and Caspian ( Mazani) rice with vegetables. History Mazandaran Province lies to the east of the Iranian province of Gilan. The southern coast of the Caspian Sea is sometimes referred to as the "fertile Caspian provinces". Citrus fruit, specifically orange crops are grown in this region and influence the cuisine. Historically in Iran, rice is a common food only in the Mazandaran and Gilan Provinces, which is prepared in this reg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilaf
Pilaf (), pilav or pilau () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish ''paella'', and the South Asian ''pilau'' or ''pulao'', and '' biryani'', evolved from such dishes. Pilaf and similar dishes are common to Middle Eastern, West Asian, Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Maritime Southeast Asia, and South Asian cuisines; in these areas, they are regarded as staple dishes.Gil Marks. ''Encyclopedia of Jewish Food''. Houghton Mifflin Harcourt, 2010. Marshall Cavendish. ''World and Its Peoples''. Marshall Cavendish, 2006, p662 Bruce Kr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tabarian Calendar
The Tabarian calendar is the indigenous solar calendar of the Mazandaranis and Gilaks. Months See also Caspian people and culture * Tabarian New Year * Tabarian culture * Tabarian people * Mazanderani * Gilaki Similar systems * Armenian calendar The Armenian calendar is the calendar traditionally used in Armenia, primarily during the medieval ages. Since 1918, the civil calendar in Armenia is the Gregorian calendar. The Armenian calendar was based on an invariant year length of 365 days. ... References * Dr. Sadeq Kia; 1937; Tabarian Calendar and Festivals (Gahshomari va Jashnaye Tabari ). * Jahangir Nasr Ashrafi; 2003; Dictionary of Tabari; Vol. 5, Article about Tabarian Calendar. {{ISBN, 964-5844-85-1 Specific calendars Mazandarani culture History of Mazandaran province Tabaristan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scrambled Eggs
Scrambled eggs is a dish made from eggs (usually chicken eggs), where the whites and yolks have been stirred, whipped, or beaten together (typically with salt, butter or oil, and sometimes water or milk, or other ingredients), then heated so that the proteins denature and coagulate, and they form into " curds". History The earliest documented recipe for scrambled eggs was in the 14th-century Italian cookbook ''Libro della cucina''. Preparation Only eggs are necessary to make scrambled eggs, but salt, water, chives, cream, crème fraîche, sour cream, grated cheese and other ingredients may be added as recipes vary. The eggs are cracked into a bowl with salt and pepper, and the mixture is stirred or whisked. Alternatively, the eggs are cracked directly into a hot pan or skillet, and the whites and yolks stirred together as they cook. In ''Food in England'' (1954) Dorothy Hartley comments, "There are two main schools: one (which I believe to be correct) breaks in the e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sirabij
Sirabij is a traditional egg dish from northern Iran in the Gilan Province and Mazandaran Province. About It consists of egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the ... and chopped garlic leaves, depending on the season they may be green garlic leaves. The garlic leaves are chopped and fried with oil in a pan and afterwards, the eggs are added and scrambled. Spices are also added in, including salt, pepper and turmeric. Garlic plants grow in different areas of northern Iran. Green garlic leaves are separately marketed, especially in spring when they are fresh and fragrant. See also * Caspian cuisine References {{reflist Iranian cuisine Egg dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuku (food)
Kuku or kookoo () is an Iranian cuisine, Iranian dish made of whipped eggs with various ingredients folded in. It is similar to the Italian cuisine, Italian frittata, the French cuisine, French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and is cooked for a shorter time, over a low heat, before being turned over or grilled briefly to set the top layer. It is served either hot or cold as a starter, side dish, or a main course, and is accompanied with bread and either yogurt or salad. About Cookbooks from the Safavid dynasty, Safavid and Qajar dynasty, Qajar periods in Persia (Iran) mention kuku. Qajar documents introduce it as a side dish. Herb kuku (), which is the most popular type, is served traditionally at Nowruz, the Iranian New Year's Day, symbolizing a fresh start and also at Easter, which is celebrated by the Iranian Armenians and Iranian Georgians. Cooking methods The traditional preparation of kuku involves frying the ingredien ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vicia Faba
''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. This legume is commonly consumed in many national and regional cuisines. Some people suffer from favism, a hemolytic response to the consumption of broad beans, a condition linked to a metabolic disorder known as G6PDD. Otherwise the beans, with the outer seed coat removed, can be eaten raw or cooked. With young seed pods, the outer seed coat can be eaten, and in very young pods, the entire seed pod can be eaten. Description ''Vicia faba'' is a stiffly erect, annual plant tall, with two to four stems that are square in cross-section. The leaves are long, pinnate with 2–7 leaflets, and glaucous (grey-green). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kateh
''Kateh'' () is an Iranian cuisine, Iranian rice dish from the Caspian Sea, Caspian region of Iran. Unlike ''Pilaf, Polo/Cholo'', kateh is sticky and does not have tahdig (the rice, bread or potato crust at the bottom), though it does form a crust on the bottom where the salt and oil collect. Generally, kateh needs half the cooking time of polo-style rice and has a denser flavor due to the addition of butter or oil in the cooking process. ''Kateh'' is considered generally the most simple Iranian rice as the ease and speed of cooking makes it popular for casual dinners. It is sometimes referred to as "everyday rice". It is also a traditional dish of Caspian cuisine and found in the Mazandaran province, Mazandaran, and Gilan province, Gilan provinces. See also *Iranian cuisine * List of rice dishes References External links Kateh Recipe Rice dishes Iranian cuisine {{iran-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Faba Bean
''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. This legume is commonly consumed in many national and regional cuisines. Some people suffer from favism, a hemolytic response to the consumption of broad beans, a condition linked to a metabolic disorder known as G6PDD. Otherwise the beans, with the outer seed coat removed, can be eaten raw or cooked. With young seed pods, the outer seed coat can be eaten, and in very young pods, the entire seed pod can be eaten. Description ''Vicia faba'' is a stiffly erect, annual plant tall, with two to four stems that are square in cross-section. The leaves are long, pinnate with 2–7 leaflets, and glaucous (grey-green). Unl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rasht
Rasht (; ) is a city in the Central District (Rasht County), Central District of Rasht County, Gilan province, Gilan province, Iran, serving as the capital of the province, the county, and the district. The city is also known as the "City of Rain" (). With a population of 679,995 in 2016, it is the most populous city in northern Iran. Rasht is the largest city on Iran's Caspian Sea coast. Due to being between the coast and the mountains, the local environment is rainy with a humid subtropical climate, humid subtropical climate. It also has a temperate rainforest to its south, in contrast to the rest of Iran, which is mostly arid. It is a major trade center between Caucasus, Caucasia, Russia, and Iran, using the port of Bandar-e Anzali. Rasht is also a major tourist center with the resort of Masouleh in the adjacent mountains and the beaches of Caspian as some of the major attractions. Historically, Rasht was a major transport and business center which connected Iran to Russi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baghali Ghatogh
Baghali ghatogh (Persian: باقالی قاتق) is a northern Iranian dish made with Pach-Baqala, a local bean type resembling Italian borlotti beans. Other ingredients are dill, eggs, turmeric, and garlic. It's usually served with kateh (Iranian steamed rice) in northern provinces such as Gilan. This dish per definition can be considered a khoresh Khoresh () or Khoresht () is a Persian word that refers to Iranian stews, usually slow-cooked and served with rice. It’s the heart of Iranian cuisine and comes in many varieties, often named after their main ingredients. The word is a substant ... (Persian word for stew) but despite normal khoreshs it is a vegetarian food. Outside of Gilan, this dish is made with other big or flat beans such as lima beans, kidney beans or fava beans, depends on the availability. If using dried beans, they should be soaked overnight to shorten the cooking time. See also * Caspian cuisine * Nargesi References {{Cuisine of Iran Irania ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aush
Aush ( ; ), properly romanized as , is a variety of thick soup, usually served hot. It is part of Iranian cuisine and Afghan cuisine, and is also found in Azerbaijani, Turkish, and South Caucasian cuisines. Etymology The spelling of the name of this dish varies in English and can include ''aush'', ''āsh'', ''ashe'', ''ashe'', ''āshe'', ''aash'', or ''osh''. Aush means "thick soup" in Iranian languages. The noun "cook" translates to "Ashpaz" () in Persian. The word is a combination of two Persian words of "aush" and "paz" and literally means "a person who cooks aush". Also the word "kitchen" in Persian is "Ashpazkhaneh" () literally meaning "cookhouse". History This Persian dish has its roots in ancient times, with some accounts tracing it to the Sasanian Empire from the 3rd to the 7th century AD. Aush was originally a humble peasant food that arose due to the need for sustenance in a challenging agricultural environment. Aush plays a prominent role in Iranian celebrat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
