a brinedcurdcheese traditionally made in Iran. Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep's milk. The name comes from Liqvan, a village in Tabriz, where it has traditionally been made.[14]
it can only be found in Talesh County. this cheese is made from goat or sheep milk. Once the cheese is processed, it is held in sheep or goat skin for aging and preservation.
Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow's milk and stored in a pot or jug under the ground for fermentation. It is common in Northwest of Iran specially in cities of Khoy and Urumia. It is made by adding white vinegar to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil. Sesame seeds or fennel flower seeds and poppy seeds and black caraway is then added to taste better and also lots of salt, after at least 2 months being in the pot it is taken out and then sun dried. [1]
Chelow is plain rice served as an accompaniment to a stew or kebab, while polow is rice mixed with something. They are, however, cooked in the same way. Rice is prepared by soaking in salted water and then boiling it. The parboiled rice (called chelow) is drained and returned to the pot to be steamed. This method results in an exceptionally fluffy rice with the rice grains separated and not sticky. A golden crust, called tadig, is created at the bottom of the pot using a thin layer of bread or potato slices. Often, tadig is served plain with only a rice crust. Meat, vegetables, nuts, and fruit are sometimes added in layers or mixed with the chelow and then steamed. When chelow is in the pot, the heat is reduced and a thick cloth or towel is placed under the pot lid to absorb excess steam.
Rice that is cooked almost the same as kateh, but at the start, ingredients that can be cooked thoroughly with the rice (such as grains and beans) are added. While making kateh, the heat is reduced to a minimum until the rice and other ingredients are almost cooked. If kept long enough on the stove without burning and over-cooking, dami and kateh can also produce tadig. A special form of dami is tachin, which is a mixture of yogurt, chicken (or lamb) and rice, plus saffron and egg yolks.
Polow and damiedit
Sabzi polow: Rice with chopped herbs, usually served with fish.
Lubia polow: Rice with green beans and minced meat.
^. Archived from the original on 14 April 2014. Retrieved 13 April 2014.
^"Culture of IRAN". Cultureofiran.com. Retrieved 13 April 2014.
^Achaya, K. T. (1994). Indian Food: A Historical Companion. Oxford University Press. p. 11.
^Stanton; et al. (2012). Cultural Sociology of the Middle East, Asia, and Africa: An Encyclopedia. SAGE Publications. p. 103. ISBN978-1452266626.
^Mina Holland (6 March 2014). The Edible Atlas: Around the World in Thirty-Nine Cuisines. Canongate Books. pp. 207–. ISBN978-0-85786-856-5.
^ abDehghan, Saeed Kamali (February 3, 2016). "Top five Persian restaurants in London". The Guardian. ISSN 0261-3077. Retrieved February 16, 2016.
^ abTa, Lien (November 27, 2011). "The Best Persian Food In LA (PHOTOS)". HuffPost.
^"Bay Area chef circles back to childhood with Iranian breads". San Francisco Chronicle. Retrieved March 3, 2018.
^Nuttall-Smith, Chris (13 December 2013). "The 10 best new restaurants in Toronto in 2013". The Globe and Mail. Retrieved February 16, 2016.
^Whitcomb, Dan (January 4, 2018). "Los Angeles' large Iranian community cheers anti-regime protests". Reuters.
^Tales of a Kitchen (March 5, 2013). "Persian date bread with turmeric and cumin (Komaj)".
^Donnelly, C.W.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. pp. 435–436. ISBN978-0-19-933088-1. Retrieved 29 December 2019.
^Shafia, Louisa. (16 April 2013). "Morasa polo". The New Persian Kitchen. ISBN9781607743576.
^"Jeweled Rice (Morasa Polo)". Parisa's Kitchen. October 9, 2014.
^Daniel, Elton L. Mahdī, ʻAlī Akbar. (2006). Culture and Customs of Iran. p. 153. ISBN9780313320538.{{cite book}}: CS1 maint: multiple names: authors list (link)
^Batmanglij, Najmieh. (2007). "Adas polow". A Taste of Persia: An Introduction to Persian Cooking. p. 96. ISBN9781845114374.
^Batmanglij, Najmieh. (2007). "Baqala polow". A Taste of Persia: An Introduction to Persian Cooking. p. 104. ISBN9781845114374.
^Batmanglij, Najmieh. (1990). Food of Life: A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies. p. 103. ISBN9780934211277.
^"Saffron and lemon chicken (Joojeh Kabab)". Irish Times. Retrieved 2016-07-02.
^Burke, Andrew. Elliott, Mark. (15 September 2010). "MAIN COURSES: Kabab". Iran. Ediz. Inglese. p. 84. ISBN9781742203492.{{cite book}}: CS1 maint: multiple names: authors list (link)
^Vatandoust, Soraya. (13 March 2015). "Khoresh-e Karafs". Authentic Iran: Modern Presentation of Ancient Recipes. p. 132. ISBN9781499040616.
^Ramazani, Nesta. (1997). "Khoresht-e aloo". Persian Cooking: A Table of Exotic Delights. p. 138. ISBN9780936347776.
^Dana-Haeri, Jila. Lowe, Jason. Ghorashian, Shahrzad. (28 February 2011). "Glossary". New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran. p. 221. ISBN9780857719553.{{cite book}}: CS1 maint: multiple names: authors list (link)
^Goldstein, Joyce (12 April 2016). "Persian Stew with Lamb or Beef, Spinach, and Prunes". The New Mediterranean Jewish Table: Old World Recipes for the Modern Home. Illustrated by Hugh D'Andrade. (1st, ebook ed.). Oakland: University of California Press. p. 319. ISBN978-0-520-96061-9. LCCN 2020757338. OL 27204905M. Wikidata Q114657881.
^Ramazani, Nesta. (1997). Persian Cooking: A Table of Exotic Delights. p. 130. ISBN9780936347776.
^Dana-Haeri, Jila. Ghorashian, Shahrzad. Lowe, Jason. (28 February 2011). "Khoresht-e gharch". New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran. p. 72. ISBN9780857719553.{{cite book}}: CS1 maint: multiple names: authors list (link)
^Ramazani, Nesta. (1997). "Chicken Soup (Soup-e Morgh)". Persian Cooking: A Table of Exotic Delights. p. 38. ISBN9780936347776.
^Vatandoust, Soraya. (13 March 2015). "Soup-e Jow". Authentic Iran: Modern Presentation of Ancient Recipes. p. 22. ISBN9781499040616.
^Meftahi, Ida. (14 July 2017). Gender and Dance in Modern Iran: Biopolitics on Stage. p. 72. ISBN9781317620624. sirabi-va-shirdun
^Vatandoust, Soraya. (13 March 2015). "Zeytoon Parvardeh". Authentic Iran: Modern Presentation of Ancient Recipes. p. 44. ISBN9781499040616.
^Vatandoust, Soraya. (13 March 2015). "Chapter 8". Authentic Iran: Modern Presentation of Ancient Recipes. p. 186. ISBN9781499040616.
^Ramazani, Nesta. (1997). "Rice Flour Cookies (Nan-e Berenji)". Persian Cooking: A Table of Exotic Delights. p. 227. ISBN9780936347776.
^Marks, Gil. (17 November 2010). "Shirini". Encyclopedia of Jewish Food. ISBN9780544186316.
^Butcher, Sally. (18 November 2012). "Peckham Delight". Veggiestan: A Vegetable Lover's Tour of the Middle East. ISBN9781909108226.
^Edelstein, Sari. (2011). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. p. 595. ISBN9780763759650. aab-e havij, a carrot juice
^Duguid, Naomi. (6 September 2016). Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan. p. 353. ISBN9781579657277. ...havij bastani, a kind of ice cream float, made with Persian ice cream and carrot juice
^J. & A. Churchill. (1878). The Pharmaceutical Journal and Transactions, Volume 37. p. 385. Khakshir is imported from Persia...
External linksedit
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April 08, 2024
list, iranian, foods, this, list, iranian, foods, dishes, iranian, cuisine, including, persian, cuisine, comprises, cooking, traditions, iran, iran, culinary, culture, historically, interacted, with, cuisines, neighboring, regions, including, caucasian, cuisin. This is a list of Iranian foods and dishes Iranian cuisine Including Persian cuisine comprises the cooking traditions of Iran Iran s culinary culture has historically interacted with the cuisines of the neighboring regions including Caucasian cuisine Turkish cuisine Levantine cuisine Greek cuisine Central Asian cuisine and Russian cuisine 1 2 3 4 Through the various Persianized Muslim sultanates and the Central Asian Mughal dynasty aspects of Iranian cuisine were also adopted into Indian and Pakistani cuisines 5 6 7 Tahchin an Iranian rice cake primarily consisting of rice yogurt saffron and eggs Typical Iranian main dishes are combinations of rice with meat vegetables and nuts Herbs are frequently used along with fruits such as plums pomegranates quince prunes apricots and raisins Characteristic Iranian flavorings such as saffron dried lime and other sources of sour flavoring cinnamon turmeric and parsley are mixed and used in various dishes Outside Iran Iranian cuisine is especially found in cities of the Iranian diaspora such as London the San Francisco Bay Area Toronto 8 9 10 11 Houston and especially Los Angeles and its environs 8 9 12 Contents 1 Iranian foods 1 1 Bread 1 2 Cheese 1 3 Rice 1 4 Polow and dami 1 5 Kebab 1 6 Stew 1 7 Soup and ash 1 8 Other 1 9 Appetizers 1 10 Desserts 1 11 Snacks 1 12 Drinks 2 See also 3 References 4 External linksIranian foods editBread edit nbsp Lavash Thin flaky and round or oval It is the most common bread in Iran and the Caucasus nbsp Sangak Plain rectangular or triangle shaped leavened flatbread that is stone baked nbsp Taftun Thin soft and round shaped leavened flatbread that is thicker than lavash nbsp Tanur bread Leavened bread baked in an oven called tanur nbsp Qandi bread A sweet bread sometimes brioche like nbsp Barbari Thick and oval flatbread nbsp Baguette A long narrow French loaf typically filled with sausages and vegetables nbsp Sheermal milk rubbed A sweet pastry bread also widely known as nan e gisou nbsp Komaj A sweet date bread with turmeric and cumin similar to nan e gisu 13 Cheese edit This section is an excerpt from List of cheeses Iran edit Name Image Region DescriptionLighvan cheese Liqvan a brined curd cheese traditionally made in Iran Having a sour flavor and a shape covered by holes the cheese is produced from sheep s milk The name comes from Liqvan a village in Tabriz where it has traditionally been made 14 Talesh cheese Talesh it can only be found in Talesh County this cheese is made from goat or sheep milk Once the cheese is processed it is held in sheep or goat skin for aging and preservation Mahali cheese Mazandaran This cheese is very similar to Indian Paneer It is made from full fat cow s milk It tastes mild and is kept in salt brine Pot Cheese kuzeh کوزه nbsp Kupe paniri Urumia Kuzeh Paniri or Kupe paniri or Pot Cheese is a form of salty cheese made of Cow s milk and stored in a pot or jug under the ground for fermentation It is common in Northwest of Iran specially in cities of Khoy and Urumia It is made by adding white vinegar to cooled down boiled milk and then gathering the curd and stuffing it in a pot or jug and then the pot is buried under the ground where water is sometimes added to the soil Sesame seeds or fennel flower seeds and poppy seeds and black caraway is then added to taste better and also lots of salt after at least 2 months being in the pot it is taken out and then sun dried 1 Rice edit Method DescriptionPolow and chelow Chelow is plain rice served as an accompaniment to a stew or kebab while polow is rice mixed with something They are however cooked in the same way Rice is prepared by soaking in salted water and then boiling it The parboiled rice called chelow is drained and returned to the pot to be steamed This method results in an exceptionally fluffy rice with the rice grains separated and not sticky A golden crust called tadig is created at the bottom of the pot using a thin layer of bread or potato slices Often tadig is served plain with only a rice crust Meat vegetables nuts and fruit are sometimes added in layers or mixed with the chelow and then steamed When chelow is in the pot the heat is reduced and a thick cloth or towel is placed under the pot lid to absorb excess steam Kateh Rice that is cooked until the water is absorbed completely It is the traditional dish of Gilan Province Dami Rice that is cooked almost the same as kateh but at the start ingredients that can be cooked thoroughly with the rice such as grains and beans are added While making kateh the heat is reduced to a minimum until the rice and other ingredients are almost cooked If kept long enough on the stove without burning and over cooking dami and kateh can also produce tadig A special form of dami is tachin which is a mixture of yogurt chicken or lamb and rice plus saffron and egg yolks Polow and dami edit nbsp Sabzi polow Rice with chopped herbs usually served with fish nbsp Lubia polow Rice with green beans and minced meat Albalu polow Rice with sour cherries and slices of chicken or red meat nbsp Morasa polow Rice jewelled with barberries pistachios raisins carrots orange peel and almonds 15 16 nbsp Shirin polow Rice with sweet carrots raisins and almonds 17 nbsp Adas polow Rice with lentils raisins and dates 18 nbsp Baqali polow Rice with fava beans and dill weed 19 nbsp Dampokhtak Turmeric rice with lima beans 20 nbsp Tachin Rice cake including yogurt egg and chicken fillets nbsp Kabuli polow Rice with raisins carrots and Beef or lamb nbsp Kalam Polow Rice with cabbage and different herbs nbsp Zereshk Polow Rice with berberis and saffron Kebab edit nbsp Kabab koobideh Barbecued ground lamb or beef mixed with parsley and onion nbsp Juje kabab Grilled chunks of chicken one of the most common dishes in Iran 21 nbsp Kabab barg Barbecued and marinated lamb chicken or beef nbsp Kabab torsh Traditional kebab from Gilan and Mazenderan marinated in a paste of crushed walnuts pomegranate juice and olive oil nbsp Kabab Bakhtyari Mixture of barbecued fillet of lamb or veal and chicken breast 22 nbsp Chenje Skewered and grilled cubes of meat Iranian equivalent of shish kebab 23 nbsp Shashlik A popular form of shish kebab In Iranian cuisine shashlik is usually in form of large chunks nbsp Kabab tabei Homemade grilled meat prepared on the pan 24 nbsp Bonab kabab A type of kebab that is made of ground lamb onion and salt in the city of Bonab Stew edit nbsp Khoresh e bademjan Eggplant stew with tomato Verjuice and saffron nbsp Khoresh e fesenjan Stew flavored with pomegranate syrup or ground walnuts nbsp Khoresh e qeyme Stew with split peas French fries and dried lime nbsp Qorme sabzi Stew with herbs such as leek cilantro and dried fenugreek nbsp Khoresh e karafs Stewed celery and meat 25 nbsp Khoresh e alu Stewed prunes and meat 26 nbsp Khoresh e alu esfenaj Stewed prunes spinach and meat 27 28 nbsp Khoresh e havij Stewed carrots and meat 29 nbsp Khoresh e qarch Mushroom stew 30 nbsp Baqala qatoq Gilak stew with fava bean dill and eggs nbsp Dizi piti Mutton stew with chickpeas and potatoes nbsp Kufte rize Azerbaijani and Kurdish meatball stew Soup and ash edit nbsp Sup e morgh Chicken and noodle soup 31 nbsp Sup e jow Barley soup 32 nbsp Sirabi Tripe soup also known as sirab shirdun 33 nbsp Tarkhine Grain and yoghurt soup nbsp Gazane Nettle soup nbsp Adasi Lentil soup nbsp Ash e reshte Noodle thick soup nbsp Ash e anar Pomegranate thick soup nbsp Ash e doogh Buttermilk thick soup nbsp Kalle Joosh Kashk thick soup nbsp Bozbash meat soup with red or white beans green vegetables herbs onions and leeks dried limes and spices nbsp Shole Thick soup with meat different Legume wheat Bulgur rice Nutmeg and other Spices Shole is originally from Mashhad Other edit nbsp Kuku Whipped eggs folded in with herbs or potato nbsp Kotlet Mixture of fried ground beef mashed potato and onion nbsp Salad Olvie Mixture of potato eggs peas and diced chicken or sausage dressed with mayonnaise nbsp Caviar Salt cured fish eggs nbsp Dolme Stuffed peppers or vine leaves nbsp Kufte Meatball or meatloaf dishes nbsp Zaban Beef tongue nbsp Pache Boiled parts of cow or sheep also known as khash nbsp Pirashki pirozhki Baked or fried buns stuffed with a variety of fillings nbsp Sosis bandari Traditional sausage with onion tomato paste and chili pepper nbsp Nargesi A type of spinach omelette Sirabij A type of garlic omelette nbsp Gondi Iranian Jewish dish of meatball nbsp Iranian pizza A typical Iranian pizza nbsp Dopiaza Traditional Shiraz curry prepared with a large quantity of onions nbsp Joshpara Azerbaijani meat filled dumplings nbsp Shenitsel Fried breaded meat nbsp Tomato scrambled eggs A dish made from eggs and tomato nbsp Jaqur Baqur A dish made from sheep s heart liver and kidney nbsp Biryan A traditional dish in Isfahan made from minced meat fat onion cinnamon saffron walnut and mint that served with baked lung Appetizers edit nbsp Torshi Mixed pickles salad nbsp Salad Shirazi Chopped cucumbers tomato and onion with verjuice and a little lemon juice nbsp Borani Yogurt with spinach and other ingredients nbsp Mast o khiar Strained yogurt with cucumber garlic and mint nbsp Sabzi greens Fresh herbs and raw vegetables nbsp Zeytoon Parvardeh Olives in a paste made of pomegranate walnut and garlic 34 nbsp Mirza Qasemi Grilled eggplant with egg garlic and tomato nbsp Kashk e bademjan Mixture of kashk eggplant and mint Desserts edit nbsp Fereni Sweet rice pudding flavored with rose water 35 nbsp Sholezard Saffron rice based dessert nbsp Halva Wheat flour and butter flavored with rose water nbsp Bastani e zaferani Saffron ice cream nbsp Falude Vermicelli mixed in a semi frozen syrup of sugar and rose water nbsp Sarshir Creamy dairy product similar to clotted cream nbsp Liqvan and feta Brined curd cheese typically eaten for breakfast nbsp Samanu Germinated wheat typically served for Nowruz Snacks edit nbsp Koluche Cookies with major production in Fuman and Lahijan nbsp Bamie Deep fried dough soaked in sugar syrup nbsp Baqlava Pastry made of filo nuts and sugar syrup nbsp Reshte khoshkar Fried and spiced rice flour and walnut nbsp Nougat and gaz Made of sugar nuts and egg white nbsp Sohan Saffron brittle candy with nuts nbsp Sohan asali Brittle candy with honey nbsp Nan e berenji Rice flour cookies 36 nbsp Tabrizi Lovuez Diamond shaped made of almond powder sugar and saffron nbsp Nokhodchi Chickpea cookies 37 nbsp Qottab Almond filled deep fried pastry nbsp Kolompe Pie made of dates and cardamom nbsp Nabat chubi Rock candy commonly flavored with saffron in Iran nbsp Pashmak Cotton candy nbsp Trail mix Dried fruit grains and nuts nbsp Quince cheese Made of quince and sugar nbsp Ajil e Moshkel gosha Traditional packed trail mix for Nowruz nbsp Gush e fil Dough topped with pistachios powdered sugar nbsp Poolaki Thin candy made of sugar water and white vinegar nbsp Baslogh Pastry made of grape syrup starch and almond 38 Drinks edit nbsp Doogh Cold yogurt drink nbsp Pomegranate juice nbsp Carrot juice 39 sometimes mixed with ice cream 40 nbsp Khakshir Cold sweet drink with Descurainia sophia seeds 41 nbsp Sekanjebin Cold drink made of honey and vinegar nbsp Aragh sagi A type of distilled alcoholic beverage nbsp Sharbat Cold and sweet drink made of fruits or flower petals nbsp Shiraz wine Wine produced from Shiraz grapes around the city of Shiraz in Iran See also edit nbsp Food portal nbsp Iran portalLists of foods Iranian cuisineReferences edit Persian Cuisine a Brief History Culture of IRAN Retrieved 2016 01 08 electricpulp com ASPAZi Encyclopaedia Iranica www iranicaonline org Iranian Food Archived from the original on 14 April 2014 Retrieved 13 April 2014 Culture of IRAN Cultureofiran com Retrieved 13 April 2014 Achaya K T 1994 Indian Food A Historical Companion Oxford University Press p 11 Stanton et al 2012 Cultural Sociology of the Middle East Asia and Africa An Encyclopedia SAGE Publications p 103 ISBN 978 1452266626 Mina Holland 6 March 2014 The Edible Atlas Around the World in Thirty Nine Cuisines Canongate Books pp 207 ISBN 978 0 85786 856 5 a b Dehghan Saeed Kamali February 3 2016 Top five Persian restaurants in London The Guardian ISSN 0261 3077 Retrieved February 16 2016 a b Ta Lien November 27 2011 The Best Persian Food In LA PHOTOS HuffPost Bay Area chef circles back to childhood with Iranian breads San Francisco Chronicle Retrieved March 3 2018 Nuttall Smith Chris 13 December 2013 The 10 best new restaurants in Toronto in 2013 The Globe and Mail Retrieved February 16 2016 Whitcomb Dan January 4 2018 Los Angeles large Iranian community cheers anti regime protests Reuters Tales of a Kitchen March 5 2013 Persian date bread with turmeric and cumin Komaj Donnelly C W Kehler M 2016 The Oxford Companion to Cheese Oxford Companions Oxford University Press pp 435 436 ISBN 978 0 19 933088 1 Retrieved 29 December 2019 Shafia Louisa 16 April 2013 Morasa polo The New Persian Kitchen ISBN 9781607743576 Jeweled Rice Morasa Polo Parisa s Kitchen October 9 2014 Daniel Elton L Mahdi ʻAli Akbar 2006 Culture and Customs of Iran p 153 ISBN 9780313320538 a href Template Cite book html title Template Cite book cite book a CS1 maint multiple names authors list link Batmanglij Najmieh 2007 Adas polow A Taste of Persia An Introduction to Persian Cooking p 96 ISBN 9781845114374 Batmanglij Najmieh 2007 Baqala polow A Taste of Persia An Introduction to Persian Cooking p 104 ISBN 9781845114374 Batmanglij Najmieh 1990 Food of Life A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies p 103 ISBN 9780934211277 Saffron and lemon chicken Joojeh Kabab Irish Times Retrieved 2016 07 02 Burke Andrew Elliott Mark 15 September 2010 MAIN COURSES Kabab Iran Ediz Inglese p 84 ISBN 9781742203492 a href Template Cite book html title Template Cite book cite book a CS1 maint multiple names authors list link Sally Butcher Oct 10 2013 Kebab e Chenjeh Snackistan ISBN 9781909815155 Aashpazi com KABAB TABEI Vatandoust Soraya 13 March 2015 Khoresh e Karafs Authentic Iran Modern Presentation of Ancient Recipes p 132 ISBN 9781499040616 Ramazani Nesta 1997 Khoresht e aloo Persian Cooking A Table of Exotic Delights p 138 ISBN 9780936347776 Dana Haeri Jila Lowe Jason Ghorashian Shahrzad 28 February 2011 Glossary New Persian Cooking A Fresh Approach to the Classic Cuisine of Iran p 221 ISBN 9780857719553 a href Template Cite book html title Template Cite book cite book a CS1 maint multiple names authors list link Goldstein Joyce 12 April 2016 Persian Stew with Lamb or Beef Spinach and Prunes The New Mediterranean Jewish Table Old World Recipes for the Modern Home Illustrated by Hugh D Andrade 1st ebook ed Oakland University of California Press p 319 ISBN 978 0 520 96061 9 LCCN 2020757338 OL 27204905M Wikidata Q114657881 Ramazani Nesta 1997 Persian Cooking A Table of Exotic Delights p 130 ISBN 9780936347776 Dana Haeri Jila Ghorashian Shahrzad Lowe Jason 28 February 2011 Khoresht e gharch New Persian Cooking A Fresh Approach to the Classic Cuisine of Iran p 72 ISBN 9780857719553 a href Template Cite book html title Template Cite book cite book a CS1 maint multiple names authors list link Ramazani Nesta 1997 Chicken Soup Soup e Morgh Persian Cooking A Table of Exotic Delights p 38 ISBN 9780936347776 Vatandoust Soraya 13 March 2015 Soup e Jow Authentic Iran Modern Presentation of Ancient Recipes p 22 ISBN 9781499040616 Meftahi Ida 14 July 2017 Gender and Dance in Modern Iran Biopolitics on Stage p 72 ISBN 9781317620624 sirabi va shirdun Vatandoust Soraya 13 March 2015 Zeytoon Parvardeh Authentic Iran Modern Presentation of Ancient Recipes p 44 ISBN 9781499040616 Vatandoust Soraya 13 March 2015 Chapter 8 Authentic Iran Modern Presentation of Ancient Recipes p 186 ISBN 9781499040616 Ramazani Nesta 1997 Rice Flour Cookies Nan e Berenji Persian Cooking A Table of Exotic Delights p 227 ISBN 9780936347776 Marks Gil 17 November 2010 Shirini Encyclopedia of Jewish Food ISBN 9780544186316 Butcher Sally 18 November 2012 Peckham Delight Veggiestan A Vegetable Lover s Tour of the Middle East ISBN 9781909108226 Edelstein Sari 2011 Food Cuisine and Cultural Competency for Culinary Hospitality and Nutrition Professionals p 595 ISBN 9780763759650 aab e havij a carrot juice Duguid Naomi 6 September 2016 Taste of Persia A Cook s Travels Through Armenia Azerbaijan Georgia Iran and Kurdistan p 353 ISBN 9781579657277 havij bastani a kind of ice cream float made with Persian ice cream and carrot juice J amp A Churchill 1878 The Pharmaceutical Journal and Transactions Volume 37 p 385 Khakshir is imported from Persia External links edit nbsp Wikimedia Commons has media related to Cuisine of Iran Retrieved from https en wikipedia org w index php title List of Iranian foods amp oldid 1188831281, wikipedia, wiki, book, books, library,