Ashe Jo, Traditional Persian Food Iran is a vast country with amazing diversity in geographical features, climatic conditions, cultural elements, and groups of ethnicity. Each region enjoys its unique customs, languages or dialects, traditions, clothes, and cuisine. The common feature in all regions is that Iranian cuisine is not just about mixing the ingredients, but also about how to mix which ingredients in what quantity so that the final product looks like an arty healthy meal. One of the most popular foods among all regions is Aush or Ash (the Persian style of soup). Persian food includes a wide range of traditional soups such as Ashe Jo (Barley Soup) which is one of the most popular soups served at most Persian restaurants and ceremonies. Here, you will learn how to make Ashe Jo in Persian style. If you are interested in Persian Food Tours, do not hesitate to contact us. Ashe Jo (Bean, chickpea, and herb soup), an Iranian dish Ingredients (for 5 to 6 people): 4 tablespoons of dried chickpeas 3 tablespoons of dried red beans (the ones used in Iran have small white marks) 3 tablespoons of lentils 4 tablespoons of oatmeal 4 tablespoons of wheat 3 tablespoons of porridge mix 500g mixture of fresh herbs: coriander, parsley, chives, dill, and spinach sprouts 1 tablespoon of dried mint 6 chicken legs or chicken stock 2 tablespoons of oil 2 onions 4 cloves of garlic 3 or 4 tablespoons of dried onions (to serve) Kashk * Salt & pepper Recipe: First, the day before, soak overnight the chickpeas and beans. After peeling and chopping the onions, cook them in a skillet until soft. Then, mix all the ingredients, add the stock to cover, and cook gently for about 30 minutes. Finally, just before serving, put on the
Ashe Jo, Traditional Persian Food Iran is a vast country with amazing diversity in geographical features, climatic conditions, cultural elements, and groups of ethnicity. Each region enjoys its unique customs, languages or dialects, traditions, clothes, and cuisine. The common feature in all regions is that Iranian cuisine is not just about mixing the ingredients, but
Khoresht-e Khalal, an Iranian Food Khoresht-e Khalal Badam or Silver Almond Stew is a delicious and fragrant Iranian food that originates from Kermanshah province, west of Iran. It is usually prepared in formal ceremonies, but you can easily order it in some restaurants too. So, if a Kermanshahi invited you to Khorest-e Khalal for lunch or dinner, be aware that you have been their VIP! Let's learn how to make this mouthwatering Persian food. A stew of flaked and crushed almonds A dish from the Kermanshah region Ingredients: (For 5 to 6 people) 1 large onion or 2 small 1kg of braising beef cut in pieces (150 g per person) 100 g of crushed almonds soaked overnight in rose water 1 pinch of saffron steeped in water with an ice cube (about 5 cl of water) 100 g of barberries steeped for a few minutes in cold water 1 tablespoon of tomato concentrate 5 cardamom pods 1 tablespoon of dried crushed rose buds 6 dried lemons steeped in cold water for a few minutes 2 tablespoons of sesame oil with a little water How to make it: Peel and chop finely the onions. Put them into a heavy skillet with the cold sesame oil and water. Cook gently until soft. Add the pieces of meat, the drained barberries, the almonds with the rose water, the cardamom, the rose buds, and 20 cl of water. Cover with water. Add the tomato concentrate and 3 tablespoons for the saffron-water mixture. Cook gently for 4 hours or 1h30 in a pressure cooker. Add salt and cook for another 15 minutes Serve with rice cooked in the Iranian style. * You can also make this tasty bright-color stew with poultry such as chicken according to your taste. If you are
Khoresht-e Khalal, an Iranian Food Khoresht-e Khalal Badam or Silver Almond Stew is a delicious and fragrant Iranian food that originates from Kermanshah province, west of Iran. It is usually prepared in formal ceremonies, but you can easily order it in some restaurants too. So, if a Kermanshahi invited you to Khorest-e Khalal for lunch
Iranian Foods and Persian Cuisine Iran has numerous ethnic groups and tribes in its vast and historic land. Each ethnicity and tribe have its own traditional food according to geography and climate. The type of Iranian foods and Persian cuisine in the hot regions such as the Iran Deserts is very different from the northwest 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 is 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 colors 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 programs 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
Iranian Foods and Persian Cuisine Iran has numerous ethnic groups and tribes in its vast and historic land. Each ethnicity and tribe have its own traditional food according to geography and climate. The type of Iranian foods and Persian cuisine in the hot regions such as the Iran Deserts is very different from the northwest
