The staples in Iranian cuisine are wheat bread and long-grain white rice with lashings of yogurt, lamb and eggplant. Flavors are subtle, with cinnamon, cloves, turmeric, cardamom, and saffron never drowned out by excess of garlic.. Iran's climate favors the goat, which is known as the "poor man's cow", but does not suit keeping fresh milk, so Iranians tend to eat a lot of dry cheeses and rich yogurt. Most families make their own yogurt, which can be used as an ingredient in many dishes or as a cool refreshing drink. Iranians often drink cold water with meals, but tea is the true national drink. The most common method is to hold a sugar cube between the teeth so that it dissolves as the tea is drunk. A visit to an Iranian teahouse is a great experience for any tourist. Herbal teas such as chamomile, ginger, saffron, rose, violet, and jasmine are often drunk for their medicinal properties.
Bismillah ar-Rahman” before eating a meal, then pray together at the end by saying, “Thank you, O Allah, for feeding us and making us amongst the believers.” |