Iranian cuisine
Iranian cuisine
Iranian cuisine (Persian: آشپزی ایرانی āšpazi-e iranī) comprises the cooking traditions of Iran. The term Persian cuisine is used as well due to the fact that Iran is historically known as Persia in the West even though ethnic Persians are only one of Iran's native ethnic groups that have contributed to the culinary culture]
Iran's culinary culture has historically interacted with the cuisines of the neighboring regions, including Caucasian cuisine, Turkish cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and Russian cuisine. Through the various Persianized Muslim sultanates and the Central Asian Mughal dynasty, aspects of Iranian cuisine were also adopted into Indian and Pakistani cuisines
Typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried lime and other sources of sour flavoring, cinnamon, turmeric, and parsley are mixed and used in various dishes.
Outside Iran, Iranian cuisine is especially found in cities of the Iranian diaspora such as London, the San Francisco Bay Area, Toronto, Houston and especially Los Angeles and its environs
＜アンケート項目＞ Questionnaire
Q1. 貴国を代表する料理（日常的に食べられる料理、名物料理など）を5つ挙げてください。また、その料理の特徴や調理法、どんな時に食べるかなど、ご存じの範囲でけっこうですので教えていただけますでしょうか。
Please list five typical dishes (incl. local specialties, every day meals) in your country with a simple description of their characteristics (incl. recipes, occasions etc.).
料理名 The name of the dish： Kabab
特徴など The characteristics of the dish：
Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine. In Iran, Kebab may be served with either steamed, saffroned basmati or Persian rice and called chelow kabab, which is considered the national dish of Iran. It may also be served with the various types of bread that are the most commonly eaten in Iran, such as sangak or lavash.
Kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as tas kebab. The traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, or fish.
Variations of kababs are as follows;
Kabab koobideh(mincedmeat kabab which is made from ground lamb, beef, or chicken, often mixed with parsley and chopped onions. Typically 18 to 20 centimeters (7–8 in) long.)
Kabāb-e barg(barbecued marinated fillets of lamb shank or beef tenderloin or chicken breast.)
Jūje-kabāb(pieces of chicken first marinated in minced onion and lemon juice with saffron then grilled over a fire.)
Bakhtiari (combination of Jūje-kabāb and Kabāb-e barg on the same skewer. The name comes from the Bakhtiari regionof Iran.
Kabab Kenjeh/Chenjeh(traditionally made with chunks of marinated lamb meat. Typically served with grilled tomatoes and rice or bread.)
料理名 The name of the dish： Ghormeh sabzi
特徴など The characteristics of the dish：
Ghormeh is an Iranian herb stew (Khoresh). Its main ingredients are a mixture of sautéed herbs, consisting mainly of parsley, leeks or green onions, and coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations. This mixture is cooked with kidney beans or yellow split or green peas, yellow or red onions, dried black lime, and turmeric-seasoned lamb or beef. The dish is then served with chelow (rice) or over tahdig (crisp, caramelized rice from the bottom of the pot). Vegetarian ghormeh sabzi may substitute whole walnut pieces or mushrooms for the meat.
料理名 The name of the dish：Aush
特徴など The characteristics of the dish：
Aush is a thick soup/stew, which is usually served hot. Depending on the type of Aush, it could contain different types of ingredients; grain, legumes (kidney beans, chick peas, black-eye beans, lentils), vegetables (tomato, spinach, broccoli, carrots, onion, celery), herbs (parsley, dill, spring onion ends, coriander, dried mint, minced cilantro), ground lamb, beef or chicken, yogurt and spices, such as salt, pepper, turmeric, saffron, garlic, jalapeño etc. Certain Aushs require special ingredients, such as reshteh (noodles) for Aush Reshteh, and turnips for Aush-e-Dough.
One of the oldest and most delicious Aush is Aush Jushpare, which is commonly cooked in Khorasan provinces and areas nearby. To make this dish, first it is necessary to prepare Jushpare, which is similar to samosa or dumplings or ravioli. Jushpare is prepared by kneading flour with water to make a dough, and broaden small piece of the dough to make a thin leaf shape. Then, put chopped stir-fried onions, pre-cooked lentils and peas, spices, and more recently meat and walnuts on top. Wrap it in the shape of triangle or quadrangle so that it does not open. This is called Jushpare. After Jushpare is prepared, put it in boiling water, simmer it well, about 35 minutes. Add a little powdered cashk (dried fermented milk) before eating.
Since Aush is a very basic food in Iran, it became the etymology of words related to cooking. The word "cook" is "AushPaz" in Persian which is combination of "Aush" and "Paz", and literally means "a person who cooks Aush". Also the word "kitchen" is "AushPaz Khaneh": the combination of "AushPaz" and "Khaneh" which means house.
料理名 The name of the dish：Fesenjān
特徴など The characteristics of the dish：
Fesenjān is an Iranian stew (khoresh) from Gilan province. Its taste varies depending on the region. It can be sweet or sour depending on the recipe. Fesenjān is flavored with pomegranate paste and ground walnuts and spices like turmeric, cinnamon, orange peel, cardamom, and rosebud. It is traditionally made with poultry (duck or chicken), but can also be made with balls of ground meat or chunks of lamb. Fesenjān is served with Iranian white or yellow rice (polow or chelow). It is part of the dinner table on Shabe Yalda (the winter solstice) celebrations.
料理名 The name of the dish：Abgoosht
特徴など The characteristics of the dish：
Abgoosht is an Iranian stew. It is also called DIZI, which refers to the traditional stoneware crocks it is served in. Abgoosht is usually made with lamb, chickpeas, white beans, onion, potatoes, tomatoes, turmeric, and dried lime. Other variations exist in the beans used, such as kidney beans and peas. The ingredients are combined together and cooked until done, at which point the dish is strained. The solids are mashed and served with the broth, but in a separate dish, along with flatbread.
Q2. 貴国でよく飲まれるドリンクを教えてください。
Please list drinks familiar to people in your country.
Doogh is a cold savory yogurt-based beverage that is mixed with salt. Doogh is served chilled and often as an accompaniment to grilled meat or rice, especially during summer. It is made by mixing yogurt with chilled or iced water and salt, and is sometimes carbonated and seasoned with mint or reyhan (Iranian basil).
Sharbat is one of the Iranian traditional drink with different types of taste and herbs like : mint water, floral water, Citrus aurantium.
Please list popular sweets (incl. daily, seasonal, occasional, or traditional) in your country. Please name a shop or café producing the sweets if there are any in Japan.
halva is made from saffron, wheat flour, butter, and flavored with rose water. The final product has a dark brown color. Halva is spread thin on a plate till it dries into a paste. Halva usually is served at funerals and other formal ceremonies, often with pistachio or almonds or coconut shavings on the top.
You can buy at the “Darvish shop” which information is below.
*For above dishes of Iran, please refer Wikipedia articles (in Japanese and English) which Embassy added more information and photos.
Darvish Shop (Grocery store)
Address: 18-4 Nihonbashi-kodenmacho, Chuo-ku Tokyo
TEL: 03-6661-9848
Q5. 「おいしい」にあたる貴国の言葉を教えていただけますか。
How do you say “yummy” in your language?
Bah Bah
Q6. 貴殿の顔写真をメールでお送りいただけますでしょうか（スマートフォン等で撮影された写真でもけっこうです）
Please send us a photo of you by e-mail. A photo taken with smartphone camera is accepted.
お名前 your name： Dr. Mohammad AJAM
組織名／ご役職名 organization／job title：Embassy of the Islamic Republic of Iran / Cultural Counsellor
電話番号 phone number： 03-3446-8011
E-メール e-mail address： tyo.cultural@mfa.gov.ir
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ご協力ありがとうございました。
※12月22日までにアンケートのご回答と顔写真を下記アドレスにお送りください。
Aush Jushpare (آش جوش پَره) Aush Jushpare Is a type of Aush / Aash (Iranian
thick soup/stew), commonly cooked in Khorasan, Gonabad, Ferdous and Sabzebar provinces in Iran.
Historian Bayhaqi (-1077) mentioned about Aush Jushpare in his book "Tarikh-i Bayhaqi".
Aush Jushpare is one of the oldest Aush, but since it takes a lot of time for preparation, it is not commonly eaten now. It is rather a dish of hospitality, which people eat on the occasion of special gatherings or festivals. Traditional guest house restaurant serves Aush Jushpare as local specialty.
Aush is typically made with a variation of ingredients but may include; flat wheat noodles, turmeric, vegetables (broccoli, carrots, onion, celery, spinach, garlic, jalapeño), legumes (chickpeas, kidney beans), herbs (dill, mint, coriander, minced cilantro), yogurt and ground lamb, beef or chicken.[1][2][3][4]
How to cook
First, knead flour with water to make a dough. Broaden small piece of the dough to make a thin leaf shape, and put chopped stir-fried onions, pre-cooked lentils and peas, spices, and more recently meat and walnuts on top. Wrap it in the shape of triangle or quadrangle so that it does not open. This is called Jushpare (similar to samosa or dumplings or ravioli). Then put this Jushpare in boiling water, simmer it well, about 35 minutes, and it is ready to eat. Before eating, add a little powdered cashk (dried fermented milk).
In recent days, pre-boiled Jushpare or Aush is available in stores. Also, some people fry Jushpare in oil.
Aush in Iranian cuisin
There are more than 50 types of thick soup (aush)or Aash in Iranian cooking, ash reshteh being one of the more popular types.[1] Some other well known āsh include ash-e anar (pomegranate stew), ash-e-jo (barley stew), ash-e doogh, ash-e sak (spinach stew), ash-e torsh (beet/pickle stew). The Iranian variation of aush often is topped with a garnish (na’na dagh) of fried mint oil, garlic chips, and/or shallot chips.[1][2]
Depending on the type of aush, it could contain different types of grain, legumes (chick peas, black-eye beans, lentils), vegetables, tomato, turnips (Aush-e-Shalqham), herbs (parsley, spinach, dill, spring onion ends, coriander, dried mint), onions, oil, meat, garlic, reshteh (in Ash Reshteh) and spices, such as salt, pepper, turmeric, saffron, etc.
Aush can be considered a full meal or a first course.[2] Aush can often be bought in Persian stores canned,[5] as dried mixes or frozen.
Since Aush is a very basic food in Iran, it became the etymology of words related to cooking. The word "cook" is "AushPaz" in Persian which is combination of "Aush" and "Paz", and literally means "a person who cooks Aush". Also the word "kitchen" is "AushPaz Khaneh": the combination of
"AushPaz" and "Khaneh" which means house..[6]
Aash JushPara.
.
アーシュ・ジューシュパレ（آش جوش پره）は、イラン料理であるアーシュ（スープ）の一種。ホラーサーン、ゴナーバード、フェルドウス、サブゼヴァール地方などで作られる郷土料理である。
ベイハギーは、その著『ベイハギー史』の中でこの料理の名前をあげている。
多種あるアーシュの中でも古くからあるアーシュであるが、作るのに手間暇がかかるため、現在ではそれほど食されていない。家庭で食べる料理というよりは、人が集まった際提供される、おもてなし料理の位置づけである。
作り方
小麦粉を水でこねて生地を作り、薄く広げて葉っぱの形にし、その上に、炒めた玉ねぎのみじん切り、あらかじめ調理し潰したレンズ豆とエンドウ豆、香辛料、そして近年では肉とクルミを乗せ、三角形あるいは四角形の形に、開かないように包む。これがジューシュパレ（サモサ、あるいは餃子やラビオリのようなもの）である。このジューシュパレをアーシュに入れ、十分煮込んでから、粉状にしたキャシュク（発酵乳を乾燥させたもの）を少し加える。
近年では、茹でる前のジューシュパレやアーシュが店で販売されており、購入することもできる。ジューシュパレを油で揚げて食べる人もいる。
Kabāb-e Barg (Persian: کباب برگ, Kabāb-e Barg; literally "Leaf Kebab") is a Persian style barbecued and marinated lamb, chicken or beef kabab dish.[1] The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, and less commonly chicken, along with onions and olive oil.
kabab barg and koobideh are the most basic dishes served in a classic restaurants which called "sonnaty " restaurants.
it is possible that in classic restaurant they use a big bed like place instead of chair and table which is usually covered with rug or carpet.
Chelow kabab (Persian: چلوکباب čelow-kabāb [tʃelowkæˈbɒːb]) is an Iranian dish consisting of steamed rice (čelow) and one of the many varieties of Iranian kebab.[1] It is considered the "national dish" of Iran,[2][3] and was probably created by the time of the Qajar dynasty.[1]
Chelow kabab is served with accompaniments such as butter, sumac powder, basil, onions, and grilled tomatoes.[1] The traditional beverage accompanied with chelow kebab is doogh,[1] an Iranian yogurt-based drink, sometimes made of carbonated water.
Persian kebab barbequed in Iran
In the old bazaar tradition, the rice and accompaniments are served first, immediately followed by the kababs, which are threaded on skewers, as well as a piece of flat bread (typically lavash).[4] A skewer is placed directly on the rice and while holding the kabab down on the rice with the bread, the skewer is quickly pulled out.
