I appreciate international cuisine so I have decided to do this week’s culture post on Iranian cuisine. Iranian cuisine has many dishes depending on what region of the country one goes to but I have decided to focus this blog on the famous “kebobs” or the “chelow-kabab” most of us have heard of. This dish is a mixture of rice with broiled lamb. It’s the national dish of Iran. Chela means cooked rice and kebab means broiled meat or fillet. To prepare the dish Iranian use Lamb or fillet. Iranians proceed to marinate the lamb in onion juice and yogurt for at least a day.
When it comes to serving the dish the Iranians have a special way of doing this. They put enough rice on the plate to cover it and then they make a small hole in the middle of the mound of rice put an egg yolk in the middle with a lot of butter and then place the broiled kebab with a tablespoon of sumac over it.
To accompany this dish the Iranian preferred drink is “doogh”. Doogh is made of yogurt, carbonated water and ice. Min is also added. I pasted the following recipe that I found online is someone is interested in trying this Iranian drink:
Ingredients:
-1 cup whole milk yogurt
-8-10 ice cubes
-club soda
-salt to taste
-1-2 tsp. dried mint
Procedure: Whip yogurt till its creamy and transfer to a 1-liter jug. Add ice cubes. Slowly add club soda and stir. Add salt to taste and dried mint.
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