Lately Iran has been getting a lot of attention in the news, it’s too bad that their cuisine has nothing to do with the spotlight. If you’re looking for a meatier flavor in your kabobs and are tired of plain rice, then perhaps you should give Iranian food a try. Here is a quick guideline of what you need to know when you go to any Mediterranean/Iranian restaurant or host a dinner of your own.
Iranian food tends to be on the heavier side so try not to order too much, furthermore there is not much portion control as this is a cuisine that is a little more traditional and a little less health conscious. For starters you can call for something cool like hummus or Mast-O-Khair, the latter is a cool yogurt based dip garnished with cucumbers and mint. If you would like something on the warmer side you can get Kashke Bademjan which is a warm eggplant paste, or Dolmeh which are wrapped up grape leaves with various types of stuffing inside.
A typical Iranian entrée is a large serving of rice with kababs. There are two basic types of kababs one is referred to as Bargh which means that it is a steak style kabob, the other is Kobideh which is a minced meat kabob. Bargh and Kobideh can be done with beef, chicken, or lamb. If you would like to try both or can’t make up your mind you can call for a combo platter which is called Soltani, this platter will have one Kobideh and Bargh Kabob both are usually of the same meat.
To add more flavor you can sprinkle some Sumak which is an Iranian seasoning. If you would like to add more flavor and a sweet tanginess to your rice you can ask the restaurant to make your rice with Zereshk, Zereshk is a small Iranian berry they are sautéed and then mixed in with the rice. The meal is usually accompanied with a side salad which includes labneh, the Iranian cheese, and raw onions. Use the salad, sumak and zereshk to enhance flavors with or between bites.
Since you’ve made it so far it only makes sense to get a glass of Iranian wine with your meal too, try a glass of Shiraz maybe? It was names after its birth city. Now that you have polished off your plate it is time for desert, you can finish with a traditional tea or coffee complimented perfectly by a small piece of Bakhlava. Bakhlava traces its origin as far back as 8th Century BC in Northern Mesopotamia, the pastry is composed in layers filled with different nuts and sweetened figs.
Hopefully you will try this cuisine if you have not done so already, and remember that if you would like to cater an event of any size with Iranian cuisine just create your account for free on CaterBid and someone will begin assisting you shortly.
Written by Anushka Kassim
SOURCE http://www.caterbid.com/rhonasilver/
