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Iran's Culture & Heritage

Tehran’s Grand Bazaar

As a non-Tehrani who lived quite a while in Tehran before, Tehran’s Grand bazaar is definitely one of the destinations I take my foreign friends to, those of whom interested in exploring the glorious spirit of a traditional Iranian mall while enjoying a good bargain over modern materials or antiques. The other reason is that the market is easily accessible by metro via 15 Khordad subway station and that will save a great deal of time away from the traffic of the mega capital. Even one more reason: It is steps away from beautiful Golestan palace.


Multiple arches / Photo: Madi Jahangir

The bazaar which is situated in then southern heart of Tehran is claimed to be the largest mall on the planet. + Though, nobody knows when exactly this bazaar appeared on the face of the earth, however, such market construction has thousands years of history in Iran and Rey (now part of Tehran), for instance, was a center of Silk road trade in old times.


The shops appear in 2 floors / Photo: Madi Jahangir

The word bazaar has many different meanings for Iranians. In some regions like northern Iran, bazaars are usually held as open air markets. While in central and southern Iran, ancient bazaars have been kept in a certain place with beautiful geometrical brick ceilings and amusing ceramic artworks.


The ceramic artworks / Photo: Madi Jahangir

Tehran’s grand bazaar was built following the ancient tradition. The structure of Tehran’s market has been under restoration plan lately, to keep the historical bazaar-like architecture as it is in the older corridors.


The geometry / Photo: Madi Jahangir

Beside being architecturally notable, Tehran’s bazaar holds its significance in the Iranian contemporary history too. The middle class traders aka Bazaris in Iranian traditional marketplaces are often from more religious communities, viewed as strong support behind Tobacco Protest against a British monopoly tobacco concession in 1891-92 and the Iranian Revolution of 1979. + For that matter it is quite possible to spot the religious symbols in different corners of the market.


A pillar just outside the main entrance with religious calligraphy / Photo: Madi Jahangir

Iranian architecture makes use of abundant symbolic geometry, using pure forms such as circles and squares, and plans are based on often symmetrical layouts featuring rectangular courtyards and halls. +


The ceiling / Photo: Madi Jahangir

Grand bazaar may not be the greatest example of Iranian architecture. There are plenty of structures all over Iran, much greater in the matter of art and history. The wild growth of the capital has greatly affected the condition of the market as well. However, it remains, for visitors, a reminder of a magnificent past in the faceless Tehran, before they disappear in the crowd and traffic.


The colors of entrance at Tehran’s Grand bazaar / Photo: Madi Jahangir
 
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Iranian Kabab: A Complete Guide

kabab-koobideh-and-veggies-620x400.jpg

By: dreamofIran

Iran is the land of Kababs but Iranian cuisine is much more diverse, complicated and difficult to be made than that. Located in the Middle East, Iranian cuisine has both influenced and been influenced by its Western and Eastern neighbors. Perhaps, the modern Iranian style of cooking includes a wide variety of foods, a combination of Mesopotamian, Anatolian, Central Asian, Russian, Armenian and the ancient Iranian recipes, finely blended together as one of the most delicious cuisines in the world.In Iran, fresh herbs, pomegranates, dried plums and prunes, raisins, apricots and saffron are generously consumed in the process of cooking, giving the food a delicate and moderate flavor which is not too spicy, too sour, too sweet or too salty.

Chelow Kabab which is relatively simpler than the other recipes, is considered Iran’s national dish and served throughout Iran today, though was traditionally associated with the northern part of the country. Chelow Kabab is steamed, saffroned Iranian rice and kabab, of which there are several distinct varieties.

Kabab Koobideh: Koobideh is the Iran’s signature Kebab and the most famous of them all. It is made from ground lamb, beef or chicken mixed with chopped onions. Koobideh refers to the style that meat was prepared, originally placed on a flat stone (precisely a black flat stone) and was smashed by wooden mallet.



Kabab Koobideh

Joojeh Kabab: Joujeh Kabab is barbecued chicken with olive oil, tomatoes and saffron.



Joojeh Kabab

Kabab Barg: Barg is in fact barbecued lamb, chicken or beef kebab dish. The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, onions, safron, olive oil and mild spices.



Kabab Barg

Shishlik or Shish Kebab: Shishlik meaning skewered meat is originally made of lamb and popular in many countries. In Iran, it is grilled meat with bones, previously marinated in onion, olive oil and saffron.



Shishlik served at Shandiz restaurant | Mashhad

Kabab Torsh: Kabab torsh is a traditional kebab from Gilan province in Iran. It is made with beef – usually sirloin or tenderloin – marinated in a paste made of crushed walnuts, pomegranate juice or paste, chopped parsley, olive oil, and crushed garlic.



Kabab Torsh

Kabab Sultani: The combination of one Kabab Barg and one Kabab Koobideh is typically called soltānī, meaning King’s (meal).

Kabab Bolghari: Kabab bakhtiari is a combination of jujeh kabab and kabab barg in a decussate form.



Kabab Bakhtiari


Where possible, can you please write the Farsi names of the dishes in Farsi ?
 
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Where possible, can you please write the Farsi names of the dishes in Farsi ?
Cuisines:

زرشک پلو

آلبالو پلو

شیرین پلو

قرمه سبزی

خورشت قیمه

خورشت خلال بادام

خورشت کرفس

خورشت آلو و مرغ

باقالا پلو

لوبیا پلو

فسنجان

ته چین

ته دیگ

انواع خورش ، انواع خورشت ، انواع قلیه - آموزش آشپزی آکا و طرز تهیه هزاران غذا و آشپزی آسان

Kababs:

کباب کوبيده

جوجه کباب

کباب برگ

کباب سلطانی

کباب شيشليک

کباب بختیاری

کباب چنجه

کباب ترش

کباب بلغاری

ماهی کباب
 
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I had Mirza Ghassemi and the Kebabs here in Saudi Arabia.

Very impressive.
 
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Beautiful and wonderful thread. Such a great culture our Iranian cousins have. I will visit Iran one day inshallah and see all this.
 
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Excellent thread. As a Pakistani I naturally have a real affinity and love for Iranian culture and people. I find that Pakistanis and Iranians have a lot in common and I have always found it easy to relate to Iranian people more than any other nation. We are after all 2 Muslim nations attached and connected to eachother. Peace and love to all Iranian brothers & sisters from Pakistan.
 
.
Iranian Kabab: A Complete Guide

kabab-koobideh-and-veggies-620x400.jpg

By: dreamofIran

Iran is the land of Kababs but Iranian cuisine is much more diverse, complicated and difficult to be made than that. Located in the Middle East, Iranian cuisine has both influenced and been influenced by its Western and Eastern neighbors. Perhaps, the modern Iranian style of cooking includes a wide variety of foods, a combination of Mesopotamian, Anatolian, Central Asian, Russian, Armenian and the ancient Iranian recipes, finely blended together as one of the most delicious cuisines in the world.In Iran, fresh herbs, pomegranates, dried plums and prunes, raisins, apricots and saffron are generously consumed in the process of cooking, giving the food a delicate and moderate flavor which is not too spicy, too sour, too sweet or too salty.

Chelow Kabab which is relatively simpler than the other recipes, is considered Iran’s national dish and served throughout Iran today, though was traditionally associated with the northern part of the country. Chelow Kabab is steamed, saffroned Iranian rice and kabab, of which there are several distinct varieties.

Kabab Koobideh: Koobideh is the Iran’s signature Kebab and the most famous of them all. It is made from ground lamb, beef or chicken mixed with chopped onions. Koobideh refers to the style that meat was prepared, originally placed on a flat stone (precisely a black flat stone) and was smashed by wooden mallet.



Kabab Koobideh

Joojeh Kabab: Joujeh Kabab is barbecued chicken with olive oil, tomatoes and saffron.



Joojeh Kabab

Kabab Barg: Barg is in fact barbecued lamb, chicken or beef kebab dish. The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, onions, safron, olive oil and mild spices.



Kabab Barg

Shishlik or Shish Kebab: Shishlik meaning skewered meat is originally made of lamb and popular in many countries. In Iran, it is grilled meat with bones, previously marinated in onion, olive oil and saffron.



Shishlik served at Shandiz restaurant | Mashhad

Kabab Torsh: Kabab torsh is a traditional kebab from Gilan province in Iran. It is made with beef – usually sirloin or tenderloin – marinated in a paste made of crushed walnuts, pomegranate juice or paste, chopped parsley, olive oil, and crushed garlic.



Kabab Torsh

Kabab Sultani: The combination of one Kabab Barg and one Kabab Koobideh is typically called soltānī, meaning King’s (meal).

Kabab Bolghari: Kabab bakhtiari is a combination of jujeh kabab and kabab barg in a decussate form.



Kabab Bakhtiari
I am having food cravings. Great thread @2800
 
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Iran has so much culture and history to be proud of, unlike saudi who only has oil and money.
 
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