In the legendary history of Persian foods, cooking started since the kingdom of “Zahak”. Before that, the demons were familiar with this art, and they cooked a variety of delicious foods.
Among the Pahlavi’s language’s texts, there are some tips about stew and food. And show, how they cooked in the “Sassanid” era. In the history of culinary in Iran, it is a valid reference.
There are names of many Persian dishes and recipes, that translated into Arabic, in Arabic books. There are several Arabic books about cooking that related to the cooking of Iranians. And there are a lot of similarities between these two categories.
This was probably due to the fact, that a large number of Iranians involved in the “Abbasid” Caliphate’s offices. Therefore their habits infiltrated Arab life, including the culinary method of Iranian.
The method of cooking, are depending on the variety of raw used materials, or the region where the food is commonly known.
Some of the most important Iranian meals are “Ab-gosht”, “Ghormeh-Sabzi” and “Iranian Kebabs”.
Breakfast is one of the main dishes in Iranian foods culture. “Adasi” (Related to lentils), “Halim” and “Kale-Pacha” are the most important specialty foods in Iran that have a lot of fans.
Iranians prefer to use them during the holidays. A good mix of grains (wheat) and legumes (lentils) as well as red meat plus some edible oils. “Halim” is very welcomed in the cold seasons.
NOTE: The ingredients and recipe for these foods, are different, from region to region and culture to culture of Iran.
It’s a list of some very important Iranian Foods, and surely it’s not complete.