Iranian food is an integral part of an interesting and ancient culture. It traces its roots back to the Persian Empire, and perhaps further than that. It has been influenced by many cultures, such as Turkey, Rome, Greek, Central Asia, America and many other in their cuisines (Culture of Iran). While Iran and it’s Persian Culture has had many different influence staying true to its heritage. Some examples of this are having western foods, such as pizza or fried chicken, served aside a traditional plate of kebab and rice. The food varies by the different regions in every region, as one could expect, which depend largely on the location and the resources available within the area. One such example is the fact that the northern and southern coasts
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It is raised in a certain way to obtain a certain flavor, and is butchered in an Islamic style called kosher, in which the animal is decapitated and hung from the back feet, in order to drain the blood and other fluids from the body. This style of butchering is said to improve the quality of the meat. Iranian meat is mostly raised in the western part of the country, with cattle being raised on the flatter land, and goats and sheep being raised in the mountainous and hilly areas of the country. The Iranian poultry industry consists almost exclusively of chicken, which is also a major meat within the country. On the northern and southern banks of Iran, there is a major fishing industry. In the Caspian Sea to the north, the major fish to be caught is the sturgeon, as it yields the expensive and highly sought caviar. Another major fish of this area is mullet, which is one of the most common fish in the northern waters. Along the southern coast, there is a quite extensive and much less limited fishing industry. Sheep and goat are both very important industries in Iran, due to the ideal conditions for raising them. Cattle are a sizeable, but not major, industry within the country, as well as chicken. The meat is usually served on or beside a rice
It is raised in a certain way to obtain a certain flavor, and is butchered in an Islamic style called kosher, in which the animal is decapitated and hung from the back feet, in order to drain the blood and other fluids from the body. This style of butchering is said to improve the quality of the meat. Iranian meat is mostly raised in the western part of the country, with cattle being raised on the flatter land, and goats and sheep being raised in the mountainous and hilly areas of the country. The Iranian poultry industry consists almost exclusively of chicken, which is also a major meat within the country. On the northern and southern banks of Iran, there is a major fishing industry. In the Caspian Sea to the north, the major fish to be caught is the sturgeon, as it yields the expensive and highly sought caviar. Another major fish of this area is mullet, which is one of the most common fish in the northern waters. Along the southern coast, there is a quite extensive and much less limited fishing industry. Sheep and goat are both very important industries in Iran, due to the ideal conditions for raising them. Cattle are a sizeable, but not major, industry within the country, as well as chicken. The meat is usually served on or beside a rice