Hot and Cold Food in Persian Cuisine

Persian Cuisine pic

Persian Cuisine
Image: allrecipes.com

Currently the owner and president of real estate holding company ASAP, LLC, Mohsen Grayeli received his degree in electrical engineering from Gannon University. During his free time, Mohsen Grayeli enjoys different kinds of food from all over the world, with Persian being one of his favorite types of cuisine.

While Persian cuisine is regarded as ancient, it is also known to be cosmopolitan – a mixture of different cultures. Influences are varied, ranging from ancient Greece and Rome, to other Asian and Mediterranean cultures such as India and Turkey.

One of the main considerations in the preparation of Persian cuisine is the idea of hot and cold food. The classification varies depending on the region, however, some general rules exist. For example, animal fat, poultry, wheat, and sugar, as well as all dried vegetables and fruits are considered hot while beef, fish, rice, dairy products, and fresh fruits and vegetables are considered cold. The significance of these classifications come into play when planning for meals depending on the season, people’s preferences, or even the presence of illness. Moreover, hot foods are used to balance out cold foods and vice-versa.

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Persian Cuisine – Festive Fesenjan and Beyond

Fesenjan pic

Fesenjan
Image: allrecipes.com

Mohsen Grayeli is a respected Washington, D.C., business executive who guides ASAP Construction Management, LLC, as president. An avid traveler, Mohsen Grayeli particularly enjoys sampling dishes in countries he travels to and considers Italian and Persian among his favorite cuisines.

Encompassing present day Iran, Persian cuisine is diverse and regionally defined, with wheat a basic ingredient and chicken, lamb, and yoghurt common. A unifying aspect is a sour flavor that comes through the addition of pomegranates and citrus fruits such as sour oranges and lemons.

One of the most distinctive Persian dishes is fesenjan, which is associated with wedding celebrations and involves a slow simmer of pomegranate paste, onions, and ground walnuts. With cinnamon and saffron added to the thick sauce, along with sugar as an acid balancer, fesenjan is typically served alongside duck or chicken.

Other popular Persian dishes include the tomato and eggplant stew bademjan, and ash-e reshteh, which combines beans and noodles with greens and herbs. The dish is topped with fermented whey, or kashk, which has a sour flavor similar to yoghurt.