IRANIAN FOOD

All Iranian food is classified as either hot (garmi) or cold (sardi). In the Persian culture it is important that you balance opposites. Some people are hot and others are cold. To eat right for the type of person you are, you must eat the opposite type of food that you are. Hot food is believed to thicken the blood and feed the metabolism and cold food is believed to salute the blood and slow the metabolism. An interesting food fact is that caviar originated in Persia.

Chelow (rice with saffron)

Rice is a holy food for Muslims. It is believed to have been brought to Iran from southern Asia. The persian word for rice is bereng. Rice is eaten for breakfast, lunch, and dinner.

There are three types of cooked rice. They are:

  • kateh, which is sticky rice
  • chelow, which is saffron rice
  • polo, which is plain rice

Ingredients:

  • persian rice (called basmati)
  • saffron
Directions:

Wash the rise. Traditionally it is washed five times. Add as much saffron as desired. Steam until done and serve with any food.

Gormeh Sabzi (fresh herb stew)

This dish may not look appetizing, but it's a delicious combination of herbs. It goes very well with chelow. It's the persian version of chili, but it's a stew. The recipe is:

Ingredients:

  • 2 large onions
  • 2 pounds of meat (lamb, beef, or chicken)
  • 1/2 cup oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon turmerik
  • 1/3 cup kidney beans
  • 4 cups dried limes (called limuomania)
  • 4 cups chopped fresh parsley
  • 1 cup chopped chives or scallions
  • 1 cup chopped coriander
  • 1 cup fresh senugreek
  • 2 tablespoons dried lime powder

Directions:

In a large pot, brown onions and meat with 3 tablespoons oil. Add salt, pepper, and turmerik. Pour in water (4 cups for meat and 2 cups for chicken). Add kidney beans and dried limes. Bring to boil, cover, and let simmer for (30 minutes for meat and 10 minutes for chicken). Meanwhile, frie all herbs with the remaining oil in a pan for 20 minutes. Put fried herbs in the big pot and add lime juice powder. Cook for (meat 2 1/2 hours and chicken 1 1/2 hours). Serve with chelow.

Katchi (Icecream with Saffron)

In the Iranian culture, katchi is eaten by new mothers on the 1st and 5th day while a holy person whispers the name of the newborn child in her ear. Katchi is believed to be very good for nursing mothers. The recipe for Katchi is:

Ingredients:
  • 2 tablespoons cornstarch (called sahlab)
  • 4 cups milk
  • 1 cup sugar
  • 1/2 teaspoon ground mastic
  • 1/4 teaspoon ground saffron disolved in 3 tablespooins rose water
  • 1/2 cup whipping cream
  • 2 tablespoons flavored pistachios for decoration

Directions:

Begin by disolving cornstarch in 1 cup cold milk. In large sauce pan stir milk and sugar together. Then boil on medium heat. Add cornstarch mixture and mastic to warm milk in sauce pan. Simmer over medium heat stirring constantly until it is thick. Remove pan from hear and add saffron and rose water. Mix well. Cool for 2 hours and pour all of it into an icecream machine and make icecream according to the directions on the icecream machine. Meanwhile, pour a layer of whipping cream on a plate and put it in the freezer until frozen. When icecream is done, take the plate out of the freezer and break the frozen whipping cream crust over the icecream. For decoration, add pistachios to the top. Serve and eat whenever you want.

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