Considered the national dish of Iran, the tradition and history of Ghormeh Sabzi ("stewed greens') dates back to at least 500 to 1000 years. Served as a main dish in Iranian households for hundreds of years and also as a meal for family members returning after long bouts away from home, the aromatic Persian herb stew is a popular Iranian food not only in Iran, but also in Iraq and Azerbaijan.
Though not the most visually pleasing of dishes, Ghormeh Sabzi makes up its lack of aesthetics with a taste unlike anything you've had before. Consisting of crisp and flavorful ingredients...
As a cultural food staple of Iran, often served at lunch during Nowruz-- the Persian New Year-- Sabzi Polo (meaning "greens with rice") is a traditional Iranian Cuisine eaten amongst friends and family. Steeped heavily in herbs and spices typical of many Iranian dishes, this fragrant arrangement of Basmati rice and greens enlivens the palette and tastes delicious with meat, fish, and vegetables, but is commonly made with white fish like mahi or halibut.
With various cooking styles that never leave out the polo (similar to rice pilaf), or the fresh chopped herbs such as parsley,...
The tastes and flavors of modern, traditional-style Persian food is uniquely influenced by Iran and its neighboring regions. From Khoresh, to joojeh, to kuku, and even to kebabs and ice cream, the delicacies that arise amongst the various sections of Iran cultivate the eating style of this flavorful food mecca.
With savory recipes rife in exotic ingredients, the extensive list of Persian dishes, appetizers, and desserts that comprise Iranian cook books are filled with aromatic food components. Fresh herbs, apricots, quince, and prunes--often served with vegetables, rice, and
Sharp with flavor, rich in vitamin C, and high in pectin, the zereshk berry-- the Persian food name for the dried fruit of the Berberis Vulgaris shrub-- is grown all throughout Iran: the largest producer of the zereshk berry, and often used in chicken dishes and rice dishes like Zereshk Polo and Barberry Rice.
Cultivated widely in the Iranian province of South Khorasan (especially in Qaen and Birjand), the use for the zereshk berry extends far beyond hot rice and chicken dishes and lends itself to other culinary recipes for jams,