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Olahan Iran

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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
Lavash : Lancip, flaky, lan bunder utawa oval. Iki minangka roti sing paling umum ing Iran lan Kaukasus.
Sangak : Roti datar, persegi panjang, utawa ragi segi telu sing roti panggang watu.
Taftun: Roti roti ragi tipis, alus lan bentuk bunder sing luwih kenthel tinimbang lavash.
Roti tanur: Roti ragi sing dipanggang ing oven sing diarani tanur .
Roti Qandi: Roti legi, kadang-kadang kaya brioche lan kadhang rata lan garing.[16]
Barbari : Roti tebal lan oval; uga dikenal kanthi sebutan Tabrizi, nuduhake kutha Tabriz .
Baguette : Roti Perancis sing dawa lan sempit, biasane diisi sosis lan sayuran.
Sheermal ("susu-gosok susu"): Roti jajanan sing legi, uga dikenal kanthi jeneng nan-e gisou
Komaj: Roti kurma sing legi karo kunir lan jintan, padha karo nan e gisu.[17]
Kabab koobideh : Wedhus utawa daging sapi, lan dicampur karo peterseli lan bawang .
Juje kabab : Ayam pitik panggang; salah sawijining panganan sing paling umum ing Iran.[18]
Kabab barg : Lamb, ayam utawa daging sapi sing diasinake lan diasinake.
Kabab torsh : Kebab tradisional saka Gilan lan Mazenderan, diasinake ing pasta walnut, jus delima, lan minyak zaitun.
Kabab Bakhtyari: Campuran isi daging domba (utawa daging sapi) lan dhadha pitik.[19]
Chenje: Daging persagi lan bakar panggang. Iran sing padha karo shish kebab .[20]
Shashlik : Wangun kebab shish sing populer. Ing masakan Iran, shashlik biasane arupa potongan gedhe.
Kabab tabei: Daging panggang krasan, disiyapake ing wajan.[21]
Bonab kabab : Jinis kebab sing digawe saka daging sapi, bawang, lan uyah ing kutha Bonab .
Khoresh e bademjan : Rebus terong nganggo tomat, Verjuice lan safron.
Khoresh e fesenjan : Stew sing dirasakake nganggo sirup delima utawa kenari lemah.
Khoresh e qeyme : Stew karo kacang polong pamisah, kentang goreng, lan jeruk nipis garing .
Qorme sabzi : Stew karo herbs kayata leek, cilantro, lan fenugreek garing.
Khoresh e karafs: Celery lan daging sing wis digawe seger.[22]
Khoresh e alu: Prun lan daging sing wis direbus.[23]
Khoresh e alu-esfenaj: Prun, bayam, lan daging sing wis diramal.[24][25]
Khoresh e havij: wortel lan daging sing wis ditandai.[26]
Khoresh e qarch: Rebus jamur.[27]
Baqala qatoq : Rebus Gilak nganggo kacang fava, dill, lan endhog.
Dizi ( piti ): Rebus daging koki nganggo kacang lan kentang.
Kufte rize: Rebus bakso Azerbaijan lan Kurdi.
Gheimeh: Rebus daging kambing karo tomat, kacang polong, bawang lan jeruk garing.
Sup e morgh : Sup pitik lan mi.[28]
Sup e jow: Sup gandum.[29]
Sirabi : sup Tripe; uga dikenal kanthi jeneng sirab shirdun .[30]
Tarkhine : Sup gandum lan yoghurt.
Gazane : Sup Nettle.
Adasi : Sup lentil.
Āsh e reshte : Sup kenthel mi.
Āsh e anār : Sup kenthong Delima.
Āsh e doogh : Sup kandel buttermilk.
Kalle Joosh : Kashk sup sing kenthel.
Bozbash : sup daging karo kacang abang utawa putih, sayuran ijo, jamu, bawang lan bawang, jeruk nipis lan rempah-rempah.
Shole: Sup kenthel karo daging, legume, Bulgur gandum, beras, Pala lan rempah-rempah liyane. Shole asale saka Mashhad .
Sabzi polow : Beras nganggo ramuan sing dicincang, biasane disedhiyakake karo iwak .
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.
Polong Morasa: Beras "permata" nganggo barberry, pistachios, kismis, wortel, kulit jeruk, lan almond.[31][32]
Polong shirin : nasi karo wortel manis, kismis, lan kacang almond.[33]
Adas polow: Beras nganggo lentil, kismis, lan kurma.[34]
Polow Baqali: Beras nganggo kacang fava lan suket dill .[35]
Dampokhtak: Nasi kunyit karo kacang lima .[36]
Tachin : Kue beras kalebu yogurt, endhog, lan isi pitik.
Kutub Quabili : Beras nganggo kismis, wortel lan Daging sapi utawa wedhus.
Kalam Polow: Beras nganggo kubis lan jamu liyane.
Zereshk Polow: Beras nganggo berberis lan safron.
Kuku : Endhog sing dikocok dilipat nganggo jamu utawa kentang.
Kotlet : Campuran daging sapi sing digoreng, kentang rebus, lan bawang .
Salad Olivier : Campuran kentang, endhog, kacang polong, lan pitik diced (utawa sosis), disandhang nganggo mayones .
Caviar : Endhog iwak sing diobati uyah.
Dolme : mrico utawa godhong anggur sing diiseni.
Kufte : bakso utawa meatloaf pasugatan.
Zaban : ilat daging sapi.
Pache : Bagian sapi utawa wedhus sing digodhog; uga dikenal kanthi jeneng khash .
Pirashki (pirozhki): roti panggang utawa goreng diiseni macem-macem isi.
Sosis bandari : Sosis tradisional kanthi bawang, pasta tomat, lan cabai.
Nargesi : Jinis omelet bayem. 		Sirabij : Jinis omelet bawang putih.
Gondi : sajian bakso Yahudi Iran .
Pizza Iran : A khas Iranian pizza .
Dopiaza : Kari tradisional Shiraz disiapake kanthi bawang bombay.
Joshpara : pangsit isi daging Azerbaijan.
Shenitsel : Daging roti goreng.
Endhog tomat tomat : Piring sing digawe saka endhog lan tomat.
Jaqur-Baqur: Panganan digawe saka jantung, ati lan ginjel wedhus.
Biryan: Panganan tradisional ing Isfahan digawe saka daging cincang, lemu, bawang, kayu manis, safron, walnut lan mint sing disedhiyakake karo paru-paru panggang.
Torshi : Campuran salad pickles.
Salad Shirazi : Timun sing disigar, tomat, lan bawang bombay nganggo verjuice lan jus lemon.
Borani : Yogurt nganggo bayam lan bahan liyane.
Mast o khiar : tegang yogurt karo timun, papak, lan Mint .
Sabzi ( sayuran ijo ): Jampi seger lan sayuran mentah.
Zeytun parvarde: Zaitun ing tempel digawe saka delima, walnut lan papak.[37]
Mirza Qasemi : eggplant panggang karo endhog, papak lan tomat.
Kashk e bademjan : Campuran kashk, eggplant lan mint.
Fereni : Panggang sega legi sing dirasakake nganggo banyu mawar .[38]
Sholezard : panganan penutup adhedhasar beras saffron.
Halva : Glepung gandum lan butter, dirasakake nganggo banyu mawar.
Bastani e zaferani : Es krim safron.
Falude : Vermicelli pipis ing sirup semi-beku saka gula lan wungu banyu.
Sarshir : Produk susu krem padha karo krim klok .
Liqvan lan feta : keju curd brined, biasane dipangan kanggo sarapan.
Samanu : Gandum germin, biasane disajikake kanggo Nowruz .
Koluche : Cookie, kanthi produksi utama ing Fuman lan Lahijan .
Bamie : Adonan goreng sing jero direndhem ing sirup gula.
Baqlava : Kue digawe saka filo, kacang, lan sirup gula.
Reshte khoshkar: Glepung lan bumbu gandum lan walnut.
Nougat lan gaz : Digawe saka gula, kacang-kacangan, lan endhog putih .
Sohan : permen rapuh saffron karo kacang-kacangan.
Sohan asali : Permen sing rapuh karo madu.
Nan-e berenji : Kue glepung beras.[39]
Tabrizi Lovuez : Wangun inten, digawe saka bubuk almond, gula, lan safron.
Nokhodchi : cookie Chickpea.[40]
Qottab : Kue goreng goreng sing diisi almond.
Kolompe : Pie digawe saka tanggal lan kapulaga .
Nabat chubi: Gula-gula watu, umume dibumbui karo safron ing Iran.
Pashmak : Permen katun.
Campuran jejak : Woh-wohan garing, biji-bijian, lan kacang-kacangan .
Keju quince: Digawe saka quince lan gula.
Ajil e Moshkel-gosha : Campuran trek tradisional sing dikemas kanggo Nowruz .
Gush e fil : Adonan paling ndhuwur karo bubuk bubuk pistachios.
Poolaki : Permen tipis digawe saka gula, banyu, lan cuka putih.
Baslogh: Kue digawe saka sirup anggur, pati lan almond.[41]
Doogh : omben yoghurt adhem.
Jus delima
Jus wortel,[42] kadang dicampur karo es krim .[43]
Khakshir: Minuman legi adhem kanthi wiji sophia Descurainia. [44]
Sekanjebin: Ombenan adhem digawe saka madu lan cuka .
Aragh sagi : Jinis wedang alkohol sing disaring .
Sharbat : Minuman adhem lan legi digawe saka woh-wohan utawa kelopak kembang.
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)". Diarsip saka sing asli ing February 6, 2018. Dibukak ing April 26, 2021.
  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.[pranala mati permanèn]
  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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