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Cusine of
Gorgân
Region |
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Bread
Desserts
Iranian breakfast
Salads& appetizers
Vegetarian
What to drink |
| Rich and diverse,
Persian cuisine, coupled with the celebrated hospitality of the
people is the crowning glory of the opulent Persian culture. Simply
irresistible and sumptuous, Persian dishes are any gourmet's delight.
It is an art that has passed on from one generation to another, from
the mother to daughter, just by word of mouth. Various permutations
and combinations of various ingredients and the innumerable aromatic
vegetables and spices create magical, mouth watering variety of the
same dish, which may be very often different in taste, colour,
texture and also appearance, taking into account the regional
variations. The skilllies in the subtle blending of a variety of vegetables
to enhance rather than overwhelm the basic flavor of a particular dish.
In many ways Persian cusine is much like the Medetranians. Salads and
appetizers have a traditional importance in Iranian meals. Average cuisines in Gorgân region revolve around the simple, gourmet's of all kinds. But there is a predominance of soups and fried foods like the tasty pancake. There is a whole range of beef, mutton or chicken stews. The sauces have rich and unexpected aromas. Chicken is prepared with all sorts of dressings: grapes, olives, lemon. The prudent tourist usually sticks to the predominant national dishes: Kabâb and is never disappointed. Iranian bread Just a word about Iranian bread (nân): It is delicious. Made with hard wheat, well cooked without yeast, it has the appearance of a long strip or around pancake. Unfortunately, large hotels do not serve it spontaneously, you always have to ask for it if you want some. The famous "Celow kabâb" Mutton, veal, chicken cut into small pieces, as well as fish can be given kabâb treatment, i.e. grilled on a charcoal fire. But the real kabâb is called Celow kabâ b and is made with thin slices of lamb. These are placed on a large cushion of long-grained white rice witout dressing and which remains dry after steaming. The dressing is served separately. It is usually simple: thin slices os raw onions, a bouquet of herbs, two or three radishes, a piece of very fresh butter. Rice can also be seasoned with astonishing sauces made with plums, spinach, mushrooms, curry, celery, peach, orange etc. Desserts More than different sweet and stodgy pastries you can even try, in season, the magnificent fruit from carefully-tended Iranian orchards: grapes, peaches, pomegranates, which you press with your thumbs and palms so as to extract their juice before opening them, apples, pears, oranges, sweet and juicy water melons. Iranians are very fond of fruit. When fruits are in season they will eat them on any possible occasion. Vegetarian There are a number of vegetarian meals in Gorgân region. Kuku (a Casserole dish or pancake) is a type of dish usually made of vegetables and eggs. Eggs are the bases for these casserole dishes, because of serving as the binding agent. Kuku is a very popular dish with most Iranian families. It can be served cold as well as warm, and also it can be prepared in advance of the meal time. Kuku dishes make a very easy and attractive main course.
Soups Iranians are fond of having soup before their hors-dáeuvre. There are a number of soups in Gorgân region.
Salads, appetizers and Fruits Salads and appetizers have a traditional importance in Iranian meals.In small popular restaurants, they consist in a plate with a few slices of rather salty fresh cheese (panir)and an abundant supply of cucumber (xiyâr). This assortment is sometimes accompanied by fresh and unctuous yogurt (mâst) into which you dip the lettuce leaves or bread rolls. Try some sâlâde mive (fruit sallad), or "Nân & Panir & sabzi" (fresh vegetable wih cheese and bread). Fruits are served almost at all kinds of ceremonies and occasions. Second to tea, seasonal fruits are another integral part of hospitality. Tea, mineral water etc Tea (Cây) served in see-through glasses (never with milk) is an integral part of hospitality in Iran. Tea; fragrant Caspian tea served very hot and generously comes first. Iranian are not great coffee (qahve) drinkers. Ask for "Iranian coffee", which is like Turkish-coffee, or Nescafe if you want some coffee. Soft drinks are sold in bottles. The most popular mineral water is Ábe Ali , which sparkles naturally and has a slight ferruginous taste; it is also used for making fruit cordials; mixed with yogurt, it becames a very nice and popular referesher called "dough".Coca Cola, Pepsi Cola and Fanta are available everywhere. Iranian breakfast Iranian breakfast (sobâne) is very copious. It usually includes tea, some vegetables, boiled eggs, butter, salted cheese, jam or honey, sometimes creamy yogurt and delicious bread without yeast. Links: Iranian Food & Drinks Traditional Persian Cuisine Persian Cuisine Iranian/Persian Recipes Iranian Recipes |