Cuisines
Persian Cuisine
Also Known As Iranian Cuisine
Citation Formats
General Reference
APA Style
BibTeX
Persian cuisine, the culinary tradition of Iran, centers on rice dishes finished by the chelow method, a soak-then-steam technique that produces fluffy grains and a golden crust called tahdig, paired with herb-forward stews, grilled meats, and dried fruits and nuts. Its earliest detailed written record is a pair of Safavid-era cookbooks from the 16th and 17th centuries, and its influence radiated outward through Persianate courts into Caucasian, Central Asian, Greek and South Asian cooking.
Facts
Signature TechniqueSourced to the subject's own accountChelow: a soak-and-steam rice method producing a fluffy grain and a golden tahdig crust 1 Origin RegionSourced to the subject's own account Sources
Reader Challenges (0 open reader challenges)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.
View At A Past Year
The atlas records no dated fact of its own for this entry, so there is no other year to choose.