The traditional Persian cuisine of Ramadan
Only a few days are left to the start of Ramadan, the holy month of fasting, and everyone fast in Iran just like many Islamic countries. According to Shia Maraji, fasting will be ok for people with a strong immune system and those who follow a healthy nutritious diet. But those who are diagnosed by weakened immune systems, may be prone to illness should avoid fasting. Muslims break their fast on small Iftar tables.. Stick with us to see what are the traditional Iranian Ramadan meals and diets.
Sahari or The pre-dawn meal
Eating the predawn meal is one of the indicators of the health of fasting. In this meal, which is served before sunrise, enough protein and water should reach the body. the regular Iranian foods, which are served in lunch meals during the year are usually served as the pre-dawn during Ramadan.
Since fasting people do not receive the nutrients, sugars, and water they need during the day, they should make up for this deficiency by eating nutrients at predawn and iftar so that they do not have the ability to fast and their health is not endangered. Iftar meal should include a variety of foods that are good for the body and maintain the strength of the fasting person, so it is better to get acquainted with the foods and beverages that have these characteristics. Iftar meal includes 3 parts itself :
In the first half of the year, the fasting hours may long up to 18. Fasting people do not break their fast at once, but first, they drink a hot soft drink as an aperitif. The most popular aperitif of Iranians is hot tea with rock candy. But warm milk and dates, herbal teas, rose and saffron syrup, are also served before the appetizer.
Ash Reshteh is the traditional Iranian version of noodle soup, cooked with beans, pea, and vegetables. Whit a strong taste of the dried mint powder. The Ash is garnished with a salty diary sauce named “Kashk”. That’s why it also is called Ash_e Kashk.
Halim is a nutritious and stodgy food that is served as breakfast on normal days and a small amount of it is served as an appetizer during Ramadan. There are various versions of Halim in different countries, but honestly Iranian one The main ingredients of Halim are wheat and mutton. The word Halim means patience and endurance because cooking Halim requires patience. This dish is cooked slowly for seven to eight hours, which results in a paste-like consistency ― blending the flavors of spices, meat, barley, and wheat. Finally, you can add cinnamon with sugar or salt up to your choice and taste it.
- Main course :
The main course food varies on different families with different tastes. Some people eat only bread, cheese, fresh herbs while others prefer rice and chicken for example. But the popular main course in most Nazri (Cooking and distributing free foods in holy days) ceremonies are Persian kebab and Gheymeh:
Often cooked in enormous copper pots over wood-burning fires, is beef and split pea stew with the reddish tune of tomato sauce, in addition to some saffron and rose water. This luscious stew is served with white rice.
This Persian Saffron rice pudding is very delicate and light in texture, mild in sweetness and it gets its golden color from saffron. Sholeh Zard is served as a dessert in Iftar, garnished with designs made with ground cinnamon and slivered pistachios or almonds.
Zulbia and Bamiyeh
These sticky sweets are going to make your sweetest memory of Ramadan in Iran. Bamieh is a small fried sweet, maybe a kind of donut, which is rolled in the rose water and Saffron syrup. The same way is cooked Zulbia, but it’s thinner and crunchier. Diabetics bear in mind that if you start eating one of these sweets, you can’t help the rest!
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