Fruits and vegetables

Iran has terrific agriculture, so many fruits and vegetables, especially what a lot of countries consider “exotic” are easier to come by. A bowl full of fruit is common on most Persian tables and dishes of vegetables and herbs are standard sides to most meals. Although many families do tend to stare at the plate of fruit on the table while sipping on tea and sugar rather than actually consuming the fruits and vegetables. Unfortunately, many Iranians, especially those in the U.S., consume large amounts of white rice and meats, often red meat.

Iran is one of the top date producers in the world; some of the most succulent dates come from there.

For generations, Iranians have been eating various fruits, vegetables, and herbs for their health benefits that have only recently been discovered in other parts of the world. For example, onions and garlic, pomegranate, and sabzijat (various green herbs) are regular ingredients in many Persian dishes.

While the climate of the Middle East is conducive to the growing of fruits, the orchards and vineyards of Iran produce fruits of legendary flavour and size. These are not only enjoyed fresh and ripe as desserts but are also imaginatively combined with meats and form unusual accompaniments to main dishes. When fresh fruits are not available, a large variety of excellent dried fruits such as dates, figs, apricots and peaches are used instead. The list of fruits includes fresh dates and fresh figs. Many citrus fruits, apricots, peaches, sweet and sour cherries, apples, plums, pears, pomegranates and many varieties of grapes and melons.

While the eggplant(aubergine) is “the potato of Iran”, Iranians are fond of fresh green salads dressed with olive oil, lemon juice, salt and pepper and a little garlic. Vegetables such as pumpkin, spinach, green beans, broad beans, courgettes, varieties of squashes and carrots are commonly used in rice and meat dishes. Tomatoes, cucumbers and spring onions often accompany a meal. A small sweet variety of cucumber is popularly served as a fruit. The term “dolmeh” is used to describe any vegetable or fruit stuffed with a rice or rice-and meat mixture: vine leaves, cabbage leaves, spinach, eggplant, sweet peppers, tomatoes, even apples and quince.

To underline both the skill and imagination of Iranian cookery, a few examples of the main ingredients in Iranian specialties would include duck, pomegranates and walnuts; lamb, prunes and cinnamon; spinach, orange and garlic; and chicken and sliced peaches sauted in onions and butter, seasoned with cinnamon and lemon juice.

The above are only a few examples of the combinations of meats and vegetables, or meats and fruits plus unusual seasonings that may go into “chelo khoresh”, the favorite Iranian dish that is served at least once daily. This dish of crusty baked rice is topped by one of the sauces listed, or one of dozens more limited only by price and availability of ingredients.

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