Persian restraunt question on raw onions?
I went to a Persian restaurant and ordered takeout about a year ago. I got khoresht fesenjoon(pomegranate stew with chicken and walnuts) and a dessert. In a separate mini zip lock back I was given a raw onion cut in half. When I first saw it I assumed that it was meant to put in the stew, but now that I think about it, I think it was for adiiferent purpose. I read on yelp that the owner said the raw onion is suppose to be used to clean your palate? I am really curious about whether it is true or not, any Persians know anything about the purpose of the raw onion (what it's suppose to be used for) ? Thanks in advance for any answers :)
What are some weird/nasty things (to westerners) that iranian people eat?
I know what you mean about the banter with another national, the sheep's eyes are rather an urban myth with North African and Middle Eastern people, it is after all a tiny part of the animal. Although I can say in Morocco it was a delicacy in many restaurants to offer a sheeps head on the menu, although I never ordered one to find out if the eyes were in or not. I did ask about eating the eyes and was told 'no' it is an old joke. I never did get to visit Iran but the Iranians I have met tell me it is not the delicacy we in the West seem to imagine, but they do not waste food like we do. Food tradition is based on the temperature of the area. This is why religions which began in hot dry countries often do not allow pork. It goes off so quickly for a start. Even in the colder climates of Northern Europe it was not slaughtered for food when there was no 'R' in the month May, June, July and August. Pigs also suffer from heat stroke and sunburn so it would be wrong to farm them in the desert. More importantly, the method of farming them was unsanitary and tape worm was a strong probability if the meat was not cooked through. When you are brought up to believe that a certain food is dirty and disgusting you wont want to eat it. We wont eat horse yet it is popular in some parts of France, Dogs are eaten in some parts of Asia, these people wont eat rabbit though. Goat is not cared for in the UK, there was an ancient belief that the devil was half human and half goat. What you can tell your bf is that the replacement part surgery performed to replace 'human tubes' it is pigs parts which are used and when I asked a surgeon he told me that his jewish and muslim patients did not refuse to accept pig parts in replacement surgery. There is a nice web site about Iranian food you may like to read http://www.farhangsara.com/iranian_food_culture.htm Personally, I am glad that I do not have to go through life without the joy of a bacon buttie. 00
What is your review of Persian food?
Iranian foods, like foods over any country, is so versatile and different that no one can stick a unique comment on all of them. However, the regular Iranian foods are mostly including high fat high salt, high sugar and high carbohydrates. We eat too much bread, rice, etc and a lot of our favorite foods such as Kale-Pache, Ab-gusht, etc, are usually consist of high ratio of fatty materials.Our foods usually consist of different condiments such as pepper, turmeric, salt, and expensive ones such as cumin, and saffron. Without these condiments our foods taste and look strange for ourselves. We are highly sensitive on meats, we cook them for long times, we do not eat a lot of meats such as pork, dog meats, insects, etc and we are highly dependent on beefs and lambs' meats.A lot of our foods are over-cooked we cook (pot roast) a lot of vegetables that can be easily digested and chewed without cooking. We barely eat raw foods such as salads as our main meal, (lunch and dinner).All of these comments are just true for our regular foods, we have a lot of good and safe regional foods, cookies and breads which are completely different with our over-riced diet. Here are some of these delicious and colorful meals:Ash Mast Tabriz (Yoghurt soup)Keledoş (zanjan)Ghermeze Nokhodchi (Isfahan)Babayari (Ilam)Tarhana (Ilam)dolmadesGhalyeh MahiGhalye Meigoo (Shrimp Galye)Bulgur and grain DamiHaleem (Khorasan-Mashhad)Shuleh Zard and other ShulesSamosaSamanu....
Why do Buddhists not eat onions?
Some sects of Buddhism taught that. The Buddha did not teach that.It is the liberty of the certain sects to teach what they think is proper to their own followers.Some sects teach vegetarianism. Some sects teach not to eat onions. Some sects teach not to eat porks. Some sects teach not to eat beef. Some sect teach strict austerity. However, they are NOT commandments. If the followers think what their teacher is right, they will follow.There is no central authority in Buddhism. The local congregation (monks) can vote and change the local law(school regulations) par the instructions of the Buddha. The layperson on the other hand may not follow what the local school taught so the school normally only create the regulation the locals wish to follow. (you see, layperson provide donations and they have political power, and they will not donate if they are not pleased with new rules)As the result, there are different flavors of Buddhism in this world.
Why does Persian food smell like poop?
Could just be the combination of seasonings and spices used. Your car is a small enclosed area, so it becomes concentrated. I once had Hindu neighbors who's Sunday dinner always smelled like really foul underarm odor. I'm sure it was just from the mixture of spices.
What is the proper way to eat the flatbread, butter and onion that accompanies Persian food?
I assume you mean the food you order at a Persian restaurant. Traditionally, when you order chelow kabab, the Iranian national dish of rice and grilled meats, those are the standard accompaniments. You melt the butter over the hot rice, as you might a baked potato. And you eat the raw onion between bites with the meal. You may also be served radishes, whole green onions, basil, parsley, or other herbs. You should also sprinkle the rice with some sumac, the tart reddish spice that should be on the table. As far as the bread, that is usually meant to be eaten with the food, (just in case the giant plate of rice and meat doesn't fill you up!) but since these accompaniments are usually placed on the table as soon as you arrive, many people munch on them before the main course. I personally like to make a little sandwich with the bread, a little butter, a piece of of onion, a dash of sumac. Sounds weird, but delish!
What is that secret ingredient in Hyderabadi Biryani that is prepared in Biryani joints across Hyderabad?
I am sharing you the recipe of Hyderabdi dum biryani which I got from Mothers’Zone. Try to cook biryani with this method, may be you get same taste and smell like authentic Hyderabadi Chicken Dum Biryani RecipeIngredients:Chicken: ½ kgRice: 1 ½ cupsBay leaves: 2Green cardamoms: 10Black peppercorns: 20-25Cinnamon sticks: 3 (1 inch each)Caraway seeds (shahi jeera): ½ tspCloves: 10Onions: 4-5 (finely sliced)Ginger garlic paste: 3 tbspTurmeric powder: ½ tspCoriander powder: 2 tbspChili powder: 1 ½ tbspYogurt: 1 cupBlack cardamoms: 2Saffron: few strands (mixed in ¼ cup of milk)Pure ghee: 4 tbspFresh coriander leaves: 2 tbspFresh mint leaves: 2 tbspOil 1 tbsp + for deep fryingSalt: according to tastePreparation Method:Soak rice in plenty of water for about ½ an hour.Now heat water in a deep pan and add the bay leaves, few green cardamoms, seven to eight peppercorns, one cinnamon stick and cook the rice till three fourth is done.Now drain the excess water and spread the rice on a plate and let it cool.Next, heat sufficient oil in a kadhai and deep fry the onion slices till golden brown in color.Remove and keep it aside.Grind the remaining cinnamon stick, black peppercorns, cloves, green cardamom and caraway seeds to a fine powder and keep it aside.Take the chicken pieces in a bowl and add ginger, garlic paste and salt and mix well.Add the powdered spices, red chili powder, half of the fried onions, yogurt, coriander leaves, half of the mint leaves and a tablespoon of oil and mix well.Let it marinade for about two hours in the refrigerator.Heat two tbsp of ghee in a pan and add the remaining cinnamon sticks and black cardamoms and fry till a nice aroma is released.Now add the chicken pieces and cook on high heat for a few minutes.Now reduce the flame and cook covered till the chicken is almost done.Heat the remaining ghee in a thick bottomed pan and spread a layer of rice and spread the chicken over the rice.Sprinkle some mint leaves and spread the remaining rice and chicken and sprinkle saffron milk.Cover and cook in low flame till the rice is done.A sweet fragrance will be released.Serve hot with raita of your choice.
What is iranian food like?
Delicious. Usually spiced, ground lamb that has been grilled, served over long-grain rice. They also use egg-plants and sour yogurt from what I remember. Food is served with tea traditionally. Anyway just check it out.