Final answer:
Persian cuisine includes staples like barley bread, fruits, nuts, and occasionally meats such as goat and mutton. Rich spices, notably saffron, are central to its flavor foundations, and cooking techniques like grilling meats for kebabs are popular. The cuisine is also influenced by the region's historical connections, including Indian rice and filo pastry from the Ottoman era.
Step-by-step explanation:
Iranian/Persian Cuisine
The cuisine of Iran, also known as Persian cuisine, is characterized by its inventive use of herbs and spices, variety of flavor foundations, and unique cooking techniques. Staples of the traditional diet include bread, made primarily from barley, as well as dates, figs, plums, apples, almonds, and other fruits and nuts. Meat such as goat, mutton, and poultry are included in the diet but less frequently. Rice, introduced from India, and alfalfa are among the traditional crops cultivated in Iran.
In terms of flavor foundations, the region has long embraced the use of saffron, one of the most expensive spices in the world, to season its dishes. Kebabs, which involve grilling small pieces of meat on skewers, is another favored preparation, and these are typically served with mountains of saffron-seasoned rice. The Persian influence on cuisine extended through the Ottomans as well, who incorporated ingredients such as sesame and created dishes like rice pilafs and tandoori casseroles. Baklava, famous across the Eastern Mediterranean, showcases the use of filo pastry, experimental during its time at the Topkapi Palace, is also a part of Persian culinary heritage.
When it comes to preparing and flavoring dishes, alongside saffron, an array of herbs, fruit zests, wines, and essences are commonly used in Persian cooking. These rich elements help to create the distinctive, aromatic flavors associated with Persian meals.