Olahan Iran

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Chelow kabab Bakhtyari

Masakan Iran ( Persia : آشآزی ایرانی āšpazi-e iranī ) kalebu tradhisi masak Iran . Istilah masakan Persia digunakake uga amarga kasunyatan manawa Iran misuwur kanthi sejarah minangka Persia ing sisih Kulon,[1][2] sanajan etnis Persia mung siji saka klompok etnik asli Iran sing nyumbang kanggo kuliner budaya. [a]

Budaya kuliner Iran kanthi historis sesambungan karo masakan ing wilayah-wilayah tetanggan, kalebu masakan Kaukasia, masakan Turki, masakan Levantine, masakan Yunani, masakan Asia Tengah, lan masakan Ruslan .[4][5][6][7] Liwat macem-macem kesultanan Muslim Persia lan dinasti Mughal Asia Tengah, aspek masakan Iran uga diadopsi ing masakan India lan Pakistan.[8][9][10]

Panganan utama khas Iran yaiku kombinasi nasi karo daging, sayuran, lan kacang-kacangan . Tanduran asring digunakake, uga woh-wohan kayata plum, delima, quince, prun, apricot, lan kismis . Rasa rempah khas Iran kayata safron, jeruk nipis lan sumber rasa asam liyane, kayu manis, kunir, lan peterseli dicampur lan digunakake ing macem-macem piring.

Ing njaba Iran, masakan Iran utamane ditemokake ing kutha-kutha diaspora Iran kayata London, San Francisco Bay Area, Toronto,[11][12][13][14] Houston lan utamane Los Angeles lan lingkungane .[15]

  • Masak nasi ala Iran

    Masak nasi ala Iran

  • Rendhem pari ing pot

    Rendhem pari ing pot

  • Nggunakake kentang minangka tadig kanggo masak nasi ala chelow

    Nggunakake kentang minangka tadig kanggo masak nasi ala chelow

  • Kentang tadig

    Kentang tadig

  • Tadig saka roti lavash

    Tadig saka roti lavash

Pan armenio en el mercado de Yerevan.JPG
Lavash : Lancip, flaky, lan bunder utawa oval. Iki minangka roti sing paling umum ing Iran lan Kaukasus.
Naan Sangak.jpg
Sangak : Roti datar, persegi panjang, utawa ragi segi telu sing roti panggang watu.
Taftun bread.jpg
Taftun: Roti roti ragi tipis, alus lan bentuk bunder sing luwih kenthel tinimbang lavash.
Traditional lavash bread making.jpg
Roti tanur: Roti ragi sing dipanggang ing oven sing diarani tanur .
Qandi bread in Iran.jpg
Roti Qandi: Roti legi, kadang-kadang kaya brioche lan kadhang rata lan garing.[16]
Barbari bread.jpg
Barbari : Roti tebal lan oval; uga dikenal kanthi sebutan Tabrizi, nuduhake kutha Tabriz .
Baguette-246424.jpg
Baguette : Roti Perancis sing dawa lan sempit, biasane diisi sosis lan sayuran.
Paskalya coregi.jpg
Sheermal ("susu-gosok susu"): Roti jajanan sing legi, uga dikenal kanthi jeneng nan-e gisou
Komaj.JPG
Komaj: Roti kurma sing legi karo kunir lan jintan, padha karo nan e gisu.[17]
Kabab koobideh bbq persian food.jpg
Kabab koobideh : Wedhus utawa daging sapi, lan dicampur karo peterseli lan bawang .
Jujeh Kabob.JPG
Juje kabab : Ayam pitik panggang; salah sawijining panganan sing paling umum ing Iran.[18]
Iranian barg kebab.jpg
Kabab barg : Lamb, ayam utawa daging sapi sing diasinake lan diasinake.
Kebab torsh.jpg
Kabab torsh : Kebab tradisional saka Gilan lan Mazenderan, diasinake ing pasta walnut, jus delima, lan minyak zaitun.
Kebab Bakhtyari.jpg
Kabab Bakhtyari: Campuran isi daging domba (utawa daging sapi) lan dhadha pitik.[19]
Chenjeh.jpg
Chenje: Daging persagi lan bakar panggang. Iran sing padha karo shish kebab .[20]
Shashlik.jpg
Shashlik : Wangun kebab shish sing populer. Ing masakan Iran, shashlik biasane arupa potongan gedhe.
Kabab tabei.jpg
Kabab tabei: Daging panggang krasan, disiyapake ing wajan.[21]
Kabab1.jpg
Bonab kabab : Jinis kebab sing digawe saka daging sapi, bawang, lan uyah ing kutha Bonab .
Eggplant stew persian.jpg
Khoresh e bademjan : Rebus terong nganggo tomat, Verjuice lan safron.
Khoresht-e fesenjan.jpg
Khoresh e fesenjan : Stew sing dirasakake nganggo sirup delima utawa kenari lemah.
Gheyme.jpg
Khoresh e qeyme : Stew karo kacang polong pamisah, kentang goreng, lan jeruk nipis garing .
Ailin14VeganGhormehSabzi.JPG
Qorme sabzi : Stew karo herbs kayata leek, cilantro, lan fenugreek garing.
Celery stew.jpg
Khoresh e karafs: Celery lan daging sing wis digawe seger.[22]
Սալորի շոգեխաշած սոուս.JPG
Khoresh e alu: Prun lan daging sing wis direbus.[23]
Spinach & plums.jpg
Khoresh e alu-esfenaj: Prun, bayam, lan daging sing wis diramal.[24][25]
Khoresh havij.png
Khoresh e havij: wortel lan daging sing wis ditandai.[26]
Claypot beef stew with potatoes and mushrooms.jpg
Khoresh e qarch: Rebus jamur.[27]
Baqala qatoq.jpg
Baqala qatoq : Rebus Gilak nganggo kacang fava, dill, lan endhog.
Abgoosht tilit.jpg
Dizi ( piti ): Rebus daging koki nganggo kacang lan kentang.
Iranian Kofte Rizeh.jpg
Kufte rize: Rebus bakso Azerbaijan lan Kurdi.
Gheimeh: Rebus daging kambing karo tomat, kacang polong, bawang lan jeruk garing.
Broth.jpg
Sup e morgh : Sup pitik lan mi.[28]
Sup e jow.jpg
Sup e jow: Sup gandum.[29]
Iranian tripe soup.jpg
Sirabi : sup Tripe; uga dikenal kanthi jeneng sirab shirdun .[30]
Tarkhineh.JPG
Tarkhine : Sup gandum lan yoghurt.
St John Restaurant, Smithfield, London (3445306202).jpg
Gazane : Sup Nettle.
Adasi.png
Adasi : Sup lentil.
Ash e reshte.jpg
Āsh e reshte : Sup kenthel mi.
Asheanar.jpg
Āsh e anār : Sup kenthong Delima.
Buttermilk soup ardabil.JPG
Āsh e doogh : Sup kandel buttermilk.
Keledoş 02.jpg
Kalle Joosh : Kashk sup sing kenthel.
Bozbash from Iranian (Azeri) cuisine.jpg
Bozbash : sup daging karo kacang abang utawa putih, sayuran ijo, jamu, bawang lan bawang, jeruk nipis lan rempah-rempah.
Shole-mashhadi-1391.jpg
Shole: Sup kenthel karo daging, legume, Bulgur gandum, beras, Pala lan rempah-rempah liyane. Shole asale saka Mashhad .
Sabzi polo.jpg
Sabzi polow : Beras nganggo ramuan sing dicincang, biasane disedhiyakake karo iwak .
Loobia Polo.jpg
Lubia polow : Beras nganggo kacang ijo lan daging cincang.
Barkas:Persian-sour-cherry-saffron-rice-polow.jpg
Polow Albalu : nasi karo ceri sing asem lan irisan daging pitik utawa daging abang.
Morasa Poló (Close).JPG
Polong Morasa: Beras "permata" nganggo barberry, pistachios, kismis, wortel, kulit jeruk, lan almond.[31][32]
Քաղցր փլավ.JPG
Polong shirin : nasi karo wortel manis, kismis, lan kacang almond.[33]
Adas polos.jpg
Adas polow: Beras nganggo lentil, kismis, lan kurma.[34]
Baghala polo.jpg
Polow Baqali: Beras nganggo kacang fava lan suket dill .[35]
Dampokhtak.JPG
Dampokhtak: Nasi kunyit karo kacang lima .[36]
Tahchin.jpg
Tachin : Kue beras kalebu yogurt, endhog, lan isi pitik.
Qabuli.jpg
Kutub Quabili : Beras nganggo kismis, wortel lan Daging sapi utawa wedhus.
Kalam Polow.jpg
Kalam Polow: Beras nganggo kubis lan jamu liyane.
Zereshk polo.jpg
Zereshk Polow: Beras nganggo berberis lan safron.
Kuku Sabzi (Iranian food).jpg
Kuku : Endhog sing dikocok dilipat nganggo jamu utawa kentang.
Kotlet on the pan.jpg
Kotlet : Campuran daging sapi sing digoreng, kentang rebus, lan bawang .
Russischer Oliviersalat.JPG
Salad Olivier : Campuran kentang, endhog, kacang polong, lan pitik diced (utawa sosis), disandhang nganggo mayones .
Seven types of caviar.jpg
Caviar : Endhog iwak sing diobati uyah.
ტოლმა (1).jpg
Dolme : mrico utawa godhong anggur sing diiseni.
Koofteh tabrizi.jpg
Kufte : bakso utawa meatloaf pasugatan.
Beefjf0159.JPG
Zaban : ilat daging sapi.
Iranian pache dish.jpg
Pache : Bagian sapi utawa wedhus sing digodhog; uga dikenal kanthi jeneng khash .
Iranian pirashki.jpg
Pirashki (pirozhki): roti panggang utawa goreng diiseni macem-macem isi.
Persian Port Sausage (Sosis Bandari) with sliced tomato and kosher dills.jpg
Sosis bandari : Sosis tradisional kanthi bawang, pasta tomat, lan cabai.
Nargesi omelette.jpg
Nargesi : Jinis omelet bayem. 		Sirabij : Jinis omelet bawang putih.
Gondiisrael.jpg
Gondi : sajian bakso Yahudi Iran .
Makhsoos (Special) Pizza.jpg
Pizza Iran : A khas Iranian pizza .
Dopiaza.JPG
Dopiaza : Kari tradisional Shiraz disiapake kanthi bawang bombay.
Chuchvara4.jpg
Joshpara : pangsit isi daging Azerbaijan.
Schnitzel, Iran.jpg
Shenitsel : Daging roti goreng.
Iranian omelet.jpg
Endhog tomat tomat : Piring sing digawe saka endhog lan tomat.
Chaghour baghour (cropped).jpg
Jaqur-Baqur: Panganan digawe saka jantung, ati lan ginjel wedhus.
Isfahan biryan.jpg
Biryan: Panganan tradisional ing Isfahan digawe saka daging cincang, lemu, bawang, kayu manis, safron, walnut lan mint sing disedhiyakake karo paru-paru panggang.
Mixed Pickles (9370-72).jpg
Torshi : Campuran salad pickles.
Salad Shirazi.jpg
Salad Shirazi : Timun sing disigar, tomat, lan bawang bombay nganggo verjuice lan jus lemon.
Bouranee.png
Borani : Yogurt nganggo bayam lan bahan liyane.
Շալոտով մածուն նանայով.JPG
Mast o khiar : tegang yogurt karo timun, papak, lan Mint .
Կանաչի 2.JPG
Sabzi ( sayuran ijo ): Jampi seger lan sayuran mentah.
Zeytoon-Parvardeh-Zeytoun-Zeitoun-Zeytun-Persian-Olive- Pomegranate- Walnutfood-photo-by-persian-dutch-network.jpg
Zeytun parvarde: Zaitun ing tempel digawe saka delima, walnut lan papak.[37]
Mirza-Qasemi dish.jpg
Mirza Qasemi : eggplant panggang karo endhog, papak lan tomat.
Kashk e Badamjan.jpg
Kashk e bademjan : Campuran kashk, eggplant lan mint.
Fereni 1.jpg
Fereni : Panggang sega legi sing dirasakake nganggo banyu mawar .[38]
Iranian sholezard for Nowruz.jpg
Sholezard : panganan penutup adhedhasar beras saffron.
Persian halva.jpg
Halva : Glepung gandum lan butter, dirasakake nganggo banyu mawar.
Saffron ice cream.jpg
Bastani e zaferani : Es krim safron.
Faloodeh1.jpg
Falude : Vermicelli pipis ing sirup semi-beku saka gula lan wungu banyu.
Kaymak in Turkey.jpg
Sarshir : Produk susu krem padha karo krim klok .
Greek feta.jpg
Liqvan lan feta : keju curd brined, biasane dipangan kanggo sarapan.
Samanoo-Samanou-Persian-sweet-paste-for-Nowruz-Haft-Sin-Tablet.jpg
Samanu : Gandum germin, biasane disajikake kanggo Nowruz .
Fooman cookie.jpg
Koluche : Cookie, kanthi produksi utama ing Fuman lan Lahijan .
Loukoumades.jpg
Bamie : Adonan goreng sing jero direndhem ing sirup gula.
Baklava, Iranian Style.jpg
Baqlava : Kue digawe saka filo, kacang, lan sirup gula.
Reshteh khoshkar.jpg
Reshte khoshkar: Glepung lan bumbu gandum lan walnut.
Gaz Candy From Iran.jpg
Nougat lan gaz : Digawe saka gula, kacang-kacangan, lan endhog putih .
Sohan Halwa.JPG
Sohan : permen rapuh saffron karo kacang-kacangan.
Sohan Asali.png
Sohan asali : Permen sing rapuh karo madu.
Nan berenji.jpg
Nan-e berenji : Kue glepung beras.[39]
Lovuez.png
Tabrizi Lovuez : Wangun inten, digawe saka bubuk almond, gula, lan safron.
Shirini-e Nokhodchi close 150313 AW.jpg
Nokhodchi : cookie Chickpea.[40]
Qottab 02.jpg
Qottab : Kue goreng goreng sing diisi almond.
Kolompeh-Kerman.png
Kolompe : Pie digawe saka tanggal lan kapulaga .
Saffron rock candy.jpg
Nabat chubi: Gula-gula watu, umume dibumbui karo safron ing Iran.
Candyfloss (4825597893).jpg
Pashmak : Permen katun.
Gorp.jpg
Campuran jejak : Woh-wohan garing, biji-bijian, lan kacang-kacangan .
Dulce de membrillo.jpg
Keju quince: Digawe saka quince lan gula.
Studentenfutter 01.JPG
Ajil e Moshkel-gosha : Campuran trek tradisional sing dikemas kanggo Nowruz .
Gosh-e-feel, Panjshir Restaurant.jpg
Gush e fil : Adonan paling ndhuwur karo bubuk bubuk pistachios.
پولکی سوغات اصفهان (23).jpg
Poolaki : Permen tipis digawe saka gula, banyu, lan cuka putih.
Sujuq.jpg
Baslogh: Kue digawe saka sirup anggur, pati lan almond.[41]
Tan-raffi kojian-IMG 3584.JPG
Doogh : omben yoghurt adhem.
Pomegranate Juice (2019).jpg
Jus delima
GlassOfJuice and carrots.JPG
Jus wortel,[42] kadang dicampur karo es krim .[43]
Khakshir (sisymbrium sophia seeds cold drink).jpg
Khakshir: Minuman legi adhem kanthi wiji sophia Descurainia. [44]
Sekanjebin (drink).jpg
Sekanjebin: Ombenan adhem digawe saka madu lan cuka .
Aragh sagi.jpg
Aragh sagi : Jinis wedang alkohol sing disaring .
Orange blossom drink.jpg
Sharbat : Minuman adhem lan legi digawe saka woh-wohan utawa kelopak kembang.
Shiraz Grapes.jpg
Anggur Shiraz : Anggur sing digawe saka anggur Shiraz ing sekitar kutha Shiraz ing Iran.

Referensi[besut | besut sumber]

  1. ↑ "Tehrān". Encyclopædia Britannica. Persian cuisine is characterized by the use of lime and saffron, the blend of meats with fruits and nuts, a unique way of cooking rice, and Iranian hospitality. Food is subtly spiced, delicate in flavour and appearance, and not typically hot or spicy. Many recipes date back to ancient times; Iran’s historical contacts have assisted in the exchange of ingredients, flavours, textures, and styles with various cultures ranging from the Mediterranean Sea region to China, some of whom retain these influences today. {{cite encyclopedia}}: |access-date= requires |url= (pitulung)
  2. ↑ Clark, Melissa (April 19, 2016). "Persian Cuisine, Fragrant and Rich With Symbolism". New York Times.
  3. ↑ Majd, Hooman, The Ayatollah Begs to Differ: The Paradox of Modern Iran, by Hooman Majd, Knopf Doubleday Publishing Group, September 23, 2008, ISBN 0385528426, 9780385528429. p. 161
  4. ↑ "Persian Cuisine, a Brief History". Culture of IRAN. Dibukak ing 2016-01-08.
  5. ↑ electricpulp.com. "ĀŠPAZĪ – Encyclopaedia Iranica". www.iranicaonline.org.
  6. ↑ "Iranian Food". Diarsip saka sing asli ing 14 April 2014. Dibukak ing 13 April 2014.
  7. ↑ "Culture of IRAN". Cultureofiran.com. Dibukak ing 13 April 2014.
  8. ↑ Achaya, K. T. (1994). Indian Food: A Historical Companion. Oxford University Press. kc. 11.
  9. ↑ Stanton; et al. (2012). Cultural Sociology of the Middle East, Asia, and Africa: An Encyclopedia. SAGE Publications. kc. 103. ISBN 978-1452266626.
  10. ↑ Mina Holland (6 March 2014). The Edible Atlas: Around the World in Thirty-Nine Cuisines. Canongate Books. kc. 207–. ISBN 978-0-85786-856-5.
  11. ↑ Dehghan, Saeed Kamali (February 3, 2016). "Top five Persian restaurants in London". The Guardian (ing basa Inggris Karajan Manunggal). ISSN 0261-3077. Dibukak ing February 16, 2016.
  12. ↑ Ta, Lien (November 27, 2011). "The Best Persian Food In LA (PHOTOS)". HuffPost.
  13. ↑ "Bay Area chef circles back to childhood with Iranian breads". San Francisco Chronicle. Dibukak ing March 3, 2018.
  14. ↑ "The 10 best new restaurants in Toronto in 2013". The Globe and Mail. Dibukak ing February 16, 2016.
  15. ↑ Whitcomb, Dan (January 4, 2018). "Los Angeles' large Iranian community cheers anti-regime protests". Reuters.
  16. ↑ Davidson, Alan. Jaine, Tom. (2014). The Oxford Companion to Food. kc. 414. ISBN 9780199677337.{{cite book}}: CS1 maint: multiple names: authors list (link)
  17. ↑ Tales of a Kitchen (March 5, 2013). "Persian date bread with turmeric and cumin (Komaj)".
  18. ↑ "Saffron and lemon chicken (Joojeh Kabab)". Irish Times (ing basa Inggris Amérika Sarékat). Dibukak ing 2016-07-02.
  19. ↑ Burke, Andrew. Elliott, Mark. (15 September 2010). "MAIN COURSES: Kabab". Iran. Ediz. Inglese. kc. 84. ISBN 9781742203492.{{cite book}}: CS1 maint: multiple names: authors list (link)
  20. ↑ Sally Butcher (Oct 10, 2013). "Kebab-e-Chenjeh". Snackistan. ISBN 9781909815155.
  21. ↑ Aashpazi.com. "KABAB TABEI".
  22. ↑ Vatandoust, Soraya. (13 March 2015). "Khoresh-e Karafs". Authentic Iran: Modern Presentation of Ancient Recipes. kc. 132. ISBN 9781499040616.
  23. ↑ Ramazani, Nesta. (1997). "Khoresht-e aloo". Persian Cooking: A Table of Exotic Delights. kc. 138. ISBN 9780936347776.
  24. ↑ Dana-Haeri, Jila. Lowe, Jason. Ghorashian, Shahrzad. (28 February 2011). "Glossary". New Persian Cooking: A Fresh Approach to the Classic Cuisine of Iran. kc. 221. ISBN 9780857719553.{{cite book}}: CS1 maint: multiple names: authors list (link)
  25. ↑ 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. kc. 319. ISBN 9780520960619.
  26. ↑ Ramazani, Nesta. (1997). Persian Cooking: A Table of Exotic Delights. kc. 130. ISBN 9780936347776.
  27. ↑ 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. kc. 72. ISBN 9780857719553.{{cite book}}: CS1 maint: multiple names: authors list (link)
  28. ↑ Ramazani, Nesta. (1997). "Chicken Soup (Soup-e Morgh)". Persian Cooking: A Table of Exotic Delights. kc. 38. ISBN 9780936347776.
  29. ↑ Vatandoust, Soraya. (13 March 2015). "Soup-e Jow". Authentic Iran: Modern Presentation of Ancient Recipes. kc. 22. ISBN 9781499040616.
  30. ↑ Meftahi, Ida. (14 July 2017). Gender and Dance in Modern Iran: Biopolitics on Stage. kc. 72. ISBN 9781317620624. sirabi-va-shirdun
  31. ↑ Shafia, Louisa. (16 April 2013). "Morasa polo". The New Persian Kitchen. ISBN 9781607743576.
  32. ↑ "Jeweled Rice (Morasa Polo)". Parisa's Kitchen. October 9, 2014.
  33. ↑ Daniel, Elton L. Mahdī, ʻAlī Akbar. (2006). Culture and Customs of Iran. kc. 153. ISBN 9780313320538.{{cite book}}: CS1 maint: multiple names: authors list (link)
  34. ↑ Batmanglij, Najmieh. (2007). "Adas polow". A Taste of Persia: An Introduction to Persian Cooking. kc. 96. ISBN 9781845114374.
  35. ↑ Batmanglij, Najmieh. (2007). "Baqala polow". A Taste of Persia: An Introduction to Persian Cooking. kc. 104. ISBN 9781845114374.
  36. ↑ Batmanglij, Najmieh. (1990). Food of Life: A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies. kc. 103. ISBN 9780934211277.
  37. ↑ Vatandoust, Soraya. (13 March 2015). "Zeytoon Parvardeh". Authentic Iran: Modern Presentation of Ancient Recipes. kc. 44. ISBN 9781499040616.
  38. ↑ Vatandoust, Soraya. (13 March 2015). "Chapter 8". Authentic Iran: Modern Presentation of Ancient Recipes. kc. 186. ISBN 9781499040616.
  39. ↑ Ramazani, Nesta. (1997). "Rice Flour Cookies (Nan-e Berenji)". Persian Cooking: A Table of Exotic Delights. kc. 227. ISBN 9780936347776.
  40. ↑ Marks, Gil. (17 November 2010). "Shirini". Encyclopedia of Jewish Food. ISBN 9780544186316.
  41. ↑ Butcher, Sally. (18 November 2012). "Peckham Delight". Veggiestan: A Vegetable Lover's Tour of the Middle East. ISBN 9781909108226.
  42. ↑ Edelstein, Sari. (2011). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. kc. 595. ISBN 9780763759650. aab-e havij, a carrot juice
  43. ↑ Duguid, Naomi. (6 September 2016). Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan. kc. 353. ISBN 9781579657277. ...havij bastani, a kind of ice cream float, made with Persian ice cream and carrot juice
  44. ↑ J. & A. Churchill. (1878). The Pharmaceutical Journal and Transactions, Volume 37. kc. 385. Khakshir is imported from Persia...


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