Iran has a lot of ethnic groups and tribes in her vast and historic land. Each ethnicity and tribe have their own traditional food according to the geography and climate. The type of food in the hot regions such as Iran Deserts is very different from the north west of Iran with its cold temperature. It also varies from the vegetarian food of the Caspian Sea to the spicy seafood of the Persian Gulf.
The idea behind these distinct Persian dishes is not only to provide an endless variety of tasty recipes but, more importantly, for the food to have nourishing properties, using special herbs, to ensure a healthy body. To achieve this, it was vital to understand how traditional food was selected to suit the varying climatic conditions.
The out of the ordinary, delicious Persian cuisine, combined with the colours of Iranian food, is for us the art of cooking. In our tradition, which goes back centuries, the hot and cold nature of the body and its temperament were taken into consideration when it was determined what to eat and where. This was to control the balance of this system. The ingredients, the root of everything we eat, are essential to keep our bodies from preventing illnesses rather than curing them. We are thankful and proud of our Persian medicine, developed over two thousand years, which is included in our every meal. In Iran, we call it ‘Iranian Traditional Medicine’, where some of our universities offer various programmes about this ‘traditional medical science’. Not only, but also, this history of the hot and cold nature of our bodies has been followed by other traditions of medical science such as the Chinese, Greeks, Romans, etc. ‘Avicenna’ was an outstanding and highly admired Persian scientist who was and still is celebrated for writing the famous book, ‘The Canon of Medicine’ which is well known in the world of medical science.