Persian cuisine San Diego is the traditional and modern style of cooking of Iran. Situated in the Middle East and West Asia, the Iranian culinary style is unique to Iran, though has historically both influenced and has been influenced by Iran's neighboring and conquered regions at various stages throughout its history. Specifically, these have been mutual culinary influences to and from Anatolian cuisine, Caucasian cuisine, Mesopotamian Cuisine, Levantine cuisine, Greek cuisine, Afghan Cuisine, and minor aspects from Russian cuisine. The cuisines of the Caucasus and Turkey are heavily influenced by that of Iran, due to geographical proximity, ethnic relations, shared empires, and conquerings by such as the Achaemenids, Sassanians, Seljuks, Safavids, Afsharids, Ottomans and Qajars.
Fresh green herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Typical Persian cuisine San Diego main dishes are combination of rice with meat, lamb, chicken, or fish and some onion, vegetables, nuts, and herbs. To achieve a balanced taste, characteristic Persian flavorings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes.
Persian cuisine San Diego includes a wide variety of foods ranging from chelow kabab (rice served with roasted meat: barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresh (stew that is served with white Iranian rice: ghormeh sabzi, gheimeh, fesenjān, and others), āsh (a thick soup: for example āsh-e anār), kuku (vegetable souffle), polo (white rice alone or with addition of meat and/or vegetables and herbs, including loobia polo, albaloo polo, sabzi polo, zereshk polo, baghali polo and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. The list of Persian recipes, appetizers and desserts is extensive.
Rice
It is unknown when rice (berenj in Persian) was brought to Iran from the Indian subcontinent. The use of it, at first a specialty of Safavid court cuisine, evolved by the end of the 16th century CE into a major branch of Iranian cookery.[5] Varieties of rice in Iran include champa, rasmi, anbarbu, mowlai, sadri, khanjari, shekari, doodi, and others. Traditionally, rice was most prevalent as a major staple item in the rice growing region of northern Iran, and the homes of the wealthy, while in the rest of the country bread was the dominant staple. The varieties of rice most valued inPersian cuisine San Diego are prized for their aroma, and grow in the north of Iran.
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