Iranian foods, useful or harmful? The benefits of Iranian food and its comparison with the food of other countries

One of the important features of Iran is its food diversity. In fact, Iranian food is part of the identity and culture of this land. In fact, one of the important reasons for the trip of many tourists, besides visiting the historical monuments of Iran and getting to know the culture of Iran, is to try Iranian food. Also, Iranian restaurants have their own fans all over the world, and the pleasure of eating Iranian food in other countries is an indescribable pleasure that brings a combination of the memories of Iran with the pleasant taste and aroma of these foods.

For example, among the most popular Iranian(Persian) food(dishes) in Toronto, we can mention baghali pilu with sheep muscle, Qorme stew and all kinds of kebabs.

Most of the dishes in Iran are cooked using red meat and emphasizing the use of grains such as rice and vegetables. Meals in Iran are prepared with contrasting flavors such as sweet and sour or mild and spicy. This unique cooking method has made the dishes of our country famous for their special taste.

The difference between Iranian food and foreign food

Iranian meals have a major difference from the food of other countries in terms of the dominant raw materials used in cooking, the way of cooking food, special spices, etc. The features mentioned in the following article have made you benefit from the properties of various compounds and spices needed for health by consuming Iranian food.

The role of rice and bread in Iranian cuisine

Iranian food is often served with rice. This feature can only be seen in Asian countries and especially in Iran.

A typical Iranian meal consists of rice cooked with vegetables, fish or a variety of flavored white and red meats. Of course, there are many dishes that are not cooked with rice and bread is used to serve them. The variety of Iranian bread has also caused one of the bread models to be used in every meal and according to the food of that meal. For example, Berber bread, which has high satiety properties, is used for light meals such as breakfast and dinner. On the other hand, Sangak bread is served alongside bulky and high-calorie dishes such as broth and halim.

Serving tea after eating Iranian food

One of the attractive features and points of Iranian cuisine, which is also seen in Iran’s neighboring countries such as Turkey, is serving tea alongside meals such as breakfast or after lunch and dinner. Iranian tea, which is often brewed with cinnamon, rose water and saffron, has a pleasant taste, and if served with sweets, it will have a warm character. This is recommended after eating cold foods such as soup and cucumber broth to prevent pressure drop, better digestion of food and prevent bloating.

The role of meat in cooking Iranian cuisine

Popular and widely consumed meats in Iran include chicken, beef and sheep. Of course, besides these two items, turkey meat and fish are also used. One of the methods of cooking meat that is unique to Iran and rarely seen in foreign countries like Canada is grilling meat.

It may be popular outside of Iran to consume meat steak, but the preparation of kebabs such as shishlik, chicken masti, kobideh kebab and other authentic kebabs is unique to Iran. The use of some spices such as sumac and some herbs such as fresh pepper and onion next to the kebab also helps in better digestion of the meat. Another use of minced meat is to prepare all kinds of pilaf and especially meatballs, which has its own recipe in each region of Iran.

Considering the nature of food in cooking Iranian dishes

One of the important characteristics of Iranian food is following the cooking method of traditional medicine. For this reason, it is tried to use hot and cold foods together. In fact, Iranian meals usually have a delicate balance between hot and cold foods. For example, the ingredients used in curd and eggplant are both cold and hot.
Also, like most countries, Iranians usually eat three meals a day. With one difference, desserts or snacks are used so that one habit does not prevail in the body. The use of nuts, dates, herbal tea after meals is also for the same reason.

Special ways of cooking Iranian food

One of the most important differences between Iranian and foreign foods is related to the cooking method. In few countries, attention is paid to cooking food with low heat. There is a term in cooking Iranian food that can be found in few places, and that is “to fit”. Most Iranian special stews or pilafs are prepared in a long time and with low heat.
Spices also play an important role in Iranian food. Some spices, such as Shirazi thyme, saffron, etc., have a special place in Iran, and Iran is also an exporter of these spices. The role of these ingredients will be to add color and taste to the food in addition to improving the taste of the food.