The Guardian: "A foodie tour of Iran: it's poetry on a plate."

excerpt:

Those unfamiliar with Iranian food often assume that it is fiery or spicy, perhaps befitting the country’s climate or politics. But it is, in fact, gentle and soothing, a poetic balance of subtle spices such as dried limes, saffron and rosewater. Slow-cooked stews, known as khoresh, and elaborate rice dishes layered with herbs, vegetables, nuts and dried fruit are the bedrocks of Persian cuisine, creating a dazzling mosaic of scents, textures and colours at the dining table. Regional and seasonal delicacies are plentiful, making the most of Iran’s bountiful produce.

https://www.theguardian.com/travel/2016/oct/29/iran-food-tour-yasmin-khan-stews-kebabs-desserts

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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold