Viaggiando in tutto l’Iran, si può sperimentare una varietà di sapori e fragranze. I piacevoli aromi delle cucine di tutto l’Iran, fanno impazzire ogni passeggero, e oltre agli indumenti, l’artigianato, la musica e i costumi di ogni regione, si verificano anche effetti culturali.
I piatti che vengono cucinati in qualsiasi regione dell’Iran, sono in base al clima della regione, utilizzano materie prime e specialità speciali in quella regione, d’altra parte, sono compatibile con il corpo umano quando esposto alla stessa acqua e aria. Ad esempio, i cibi piccanti sono per le zone calde dell’Iran meridionale e l’aglio fresco è ampiamente consumato nel clima umido dell’Iran settentrionale. I piatti di carne sono topici per le zone fredde e montuose di Alborz e Zagros e nelle regioni desertiche con climi secchi, vengono cucinati cibi leggeri e freddi. I viaggiatori nel sud dell’Iran si complimentano sempre con i piatti piccanti. In Khuzestan, falafel e samboose sono i piatti economici e popolari. Ma nelle province più orientali, tra cui Hormozgan, anche i pesci e altri cibi acquatici sono popolari. Uno degli stufati e anche si può dire sughi più famosi nel sud dell’Iran si chiama “Ghalieh Mahi”, che viene cucinato principalmente nelle province di Khuzestan, Bushehr e Hormozgan e nel Baluchistan meridionale. Questo piatto viene cucinato con verdure come coriandolo e fieno greco, spezie, Tamarindo e infine il pesce del Mare del Sud.
Cucina Tradizionale dell’Iran Meridionale
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