It is followed by six chapters on the preparation of various dishes: four on rice dishes, one on qalya, and one on āsh. The introduction of that book includes elaborate praise of God, the prophets, the imams, and the shah, as well as a definition of a master chef. The second surviving Safavid cookbook, entitled "The substance of life, a treatise on the art of cooking" ( Māddat al-ḥayāt, resāla dar ʿelm e ṭabbāxī), was written about 76 years later by a chef for Abbas I. The large quantities specified, as well as the generous use of such luxury ingredients as saffron, suggest that these dishes were prepared for large aristocratic households, even though in his introduction, the author claimed to have written it "for the benefit of the nobility, as well as the public." In general, the ingredients and their combinations in various recipes do not differ significantly from those in use today. The recipes include measurements for ingredients-often detailed directions for the preparation of dishes, including the types of utensils and pots to be used-and instructions for decorating and serving them. The book originally contained 26 chapters, listed by the author in his introduction, but chapters 23 through 26 are missing from the surviving manuscript. The older one is entitled "Manual on cooking and its craft" ( Kār-nāmeh dar bāb e tabbāxī va sanat e ān) written in 927/1521 for an aristocratic patron at the end of the reign of Ismail I. Historical Iranian cookbooks Īlthough the Arabic cookbooks written under the rule of the Abbasid Caliphate-one of the Arab caliphates which ruled Iran after the Muslim invasion-include some recipes with Iranian names, the earliest surviving classical cookbooks in Persian are two volumes from the Safavid period. This was probably due to the fact that a large number of Iranians were involved in the court and administrative apparatus of the Abbasid caliphs, and naturally their customs and habits influenced the life of the Arabs, including the Iranian method of cooking during the Abbasid period.Īncient Persian philosophers and physicians have influenced the preparation of Iranian foods to follow the rules of the strengthening and weakening characteristics of foods based on the Iranian traditional medicine. The names of many of the Iranian dishes and culinary terms that have been translated can be seen in Arabic language books. History Īmong the writings available from the Middle Persian scripts, the treatise of Khosrow and Ridag, points about stews and foods and the way of using them and how they are obtained in the Sassanid period are found as valid references in compiling the history of cooking in Iran. Outside of Iran, a strong presence of Iranian cuisine can be found in cities with significant Iranian diaspora populations, namely the San Francisco Bay Area, Toronto, Houston and especially Los Angeles and its environs. Characteristic Iranian spices and flavourings such as saffron, cardamom, and dried lime and other sources of sour flavoring, cinnamon, turmeric and parsley are mixed and used in various dishes. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots and raisins. Typical Iranian main dishes are combinations of rice with meat, vegetables and nuts. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate sultanates that flourished during Muslim rule on the Indian subcontinent, with the most notable and impactful of these polities being the Mughal Empire. The cuisine of Iran has made extensive contact throughout its history with the cuisines of its neighbouring regions, including Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Due to the historically common usage of the term " Persia" to refer to Iran in the Western world, it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions. Iranian cuisine ( Persian: آشپزی ایرانی, romanized: Āšpazi-e Irānī) refers to the culinary practices of Iran.
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