The history of food in Iran

Food had a special place in the ancient history of Iran. In one of the old Iranian legends, it is said that cooking in Iran started during the reign of Dahhak. Among the writings and information available from the time of the Pahlavi rule, in the charming treatise of Khosrow Kwatat and Ritek, there are some points about stews and edibles and the type of serving in the Sassanid era, which is considered one of the most reliable points in the history of Iranian cooking. Here we introduce you to the history of some authentic Iranian food in Toronto.


Kebab is one of the most delicious and authentic Iranian dishes. However, the European travelers who went to Iran during the Safavid era wrote a lot about rice, jam, and cooking in Iran, but did not record anything about kebab. One of the important factors of this, which was stated by the author of Qajar book, Mohammad Reza Motamedal Kitab, is the direct order of Naser al-Din Shah, that since he was of Caucasian origin, the type of kebab cooking was different, but later the style of cooking kebab was different in Iran.

According to the narration of Dost Ali Khan Muir al-Mamalek, one of the descendants of Naseruddin Shah, he (Naseruddin Shah) had 87 wives, 4 of them were married and the rest were not married. When the Shah was going to visit the tomb of Shah Abdulazim in Ray city on a Friday, his courtiers and servants were forced to go there on Thursday. They had to prepare almost 2000 kebabs for the Shah and his companions, which were always served with onions and vegetables.

In history, there were hints of the influence of rice and kebab in politics. In 1324, due to the war between Russia and Japan, the price of sugar imported from Russia increased. At that time, Alla-Dawlah, the ruler of Tehran at the time, summoned Hashim Qandi and Ismail Khan to be part of the traders and those who raised the price of sugar. But after negotiating with them for a while, he ordered them to be whipped. In the meantime, Hashem Qandi’s son requested that he be flogged instead of his father. Alaa al-Dawlah also ordered to give him 500 lashes. Hashim Qandi’s son had eaten half of the whipping when it was close to lunch, and Alaa al-Dawlah immediately ordered to stop the whipping and said that you should eat lunch during lunch and you should eat whipping during whipping. Now the food is kebab, so eat kebab. The oldest grilled pilaf in Tehran was established about 120 years ago.

The rule of selling and eating kebab was accompanied by three hands.

  • It was customary in the coffee house to have two cups of tea and no one could have just one cup.
  • In a barbecue, three handfuls of rice should be served in the same order after the first rice is finished, as well as three rounds of butter and three kebab skewers. In the end, if someone wanted to eat again, he would order as many times as he wanted.

At that time, women were forbidden to eat rice and barbecue in the market, because at that time there was no place for women to sit in the barbecue shop, and there was not even a separate place for them. They could only eat rice and kebab when their husbands bought it in a container and took it home, which was usually not as delicious as the rice and kebab inside the shop.

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