This is because the Zoroastrian culture is one that subscribes to an ancient belief that disease is caused by a fundamental imbalance in the body between certain elements: hot/cold, wet/dry. The principle of ‘duality’ and of striking a balance between tastes is at the centre of any Persian dish. Lavash, a style of flat-bread traditionally cooked in a clay oven is also commonly served at breakfast, lunch and dinner, complemented by yogurts and cheeses (alongside more fresh herbs), vegetable stews and popularly, the meat kabab. Crispy rice ( tahdig), and fragrant blends of rice with herbs, spices-such as saffron, Iran’s ‘red gold’-and dried fruits.
‘The cornerstone of every Persian meal is rice’ writes the chef and star of the Netflix cooking show Salt, Fat, Acid, Heat, Samin Nosrat.
0 kommentar(er)
