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. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
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 Persian Cuisine
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Connections
Expresses Tradition
Source On Food and Cooking: The Science and Lore of the KitchenHarold McGee
Features Dish
Source Abgoosht (Wikipedia)
Uses Ingredient
Source Larousse Gastronomique
Source Larousse Gastronomique
Sources
1. Persian Cuisine (Wikipedia)
WikipediaIntroduction
Iranian cuisine comprises the culinary traditions of Iran
Staple Foods
soaking in salted water and then boiling it. The parboiled rice is drained and returned to the pot to be steamed. This method results in exceptionally fluffy rice
View the Source Abgoosht (Wikipedia)
WikipediaFeatures Dish: Abgoosht, Wikipedia summary extract, opening sentenceView the Source Larousse Gastronomique
Hamlyn, 2009- Uses Ingredient: Saffron, entry: Saffron
- Uses Ingredient: Pistachio, entry: Pistachio
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee, Scribner, 2004Expresses Tradition: Halal (Islamic Dietary Law)
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