Persian Cuisine is one of my favourites. It is Elegant, aromatic
and very simple. Its origin is a combination of several cultural influences developed
in an imperial environment. The main ingredients used are rice, meat (Mainly
lamb and chicken), fresh green vegetables and nuts. The spices contribute to a
delicate aroma.
Iranian Diaspora has brought its ancient cuisine to the most
important cities of the world and its popularity is increasing. Toronto is the
home of a big Iranian community and an excellent place to taste Iranian foods. For
my essay, I chose to visit 2 interesting restaurants, by the way, they are both
located outside the traditional Iranian areas of Toronto. Una is Sheherzade, located in
downtown in College st. and the other one is Queen of Persia located in Saint Claire W.
Kebab Kubideh: (کباب کوبیده ) is one of the
most popular dishes of the Persian Cuisine.
It is made with ground lamb or beef. The meat is minced and mixed with
spices. It is usually served over rice, and with grilled tomatoes and onions. It
is grilled on skewers. I had the opportunity to taste this dish in both restaurants.
Kebab Kubideh ( کباب کوبیده ). Prepared in Sheherzade. It has a side of fresh herbs and a glass of Dugh
( دوغ ), a Persian Yogourt drink with dill.
Kebab Kubideh prepared in "Queen of Persia". All in a very fancy tray
Qormeh Sabzi: (قورمه سبزی
) is a very popular herb stew. It uses mainly Parsley, leeks, coriander and Fenugreek.
It is cooked with red kidney beans and dried limes. It is served over rice. It can
be served with or without meat, mainly with lamb. Without meat is an excellent option
for Vegans. This is one of my favourite dishes.
Qormeh Sabzi: (قورمه سبزی ) prepared in Queen of Persia. You can imagine a high dignitary enjoying this dish in an imperial court.
My own homemade Qormeh Sabzi: (قورمه سبزی ), not that elegant but still good.
Aash-e Jo: (آش جو
) is a Barley stew with beans and herbs. The use of lamb is
optional (The dish I tasted had lamb). Turmeric is one of the herbs used adding
a particular taste.
Aash-e Jo: (آش جو ) served in Queen of Persia
Aabgoosht: (آبگوشت
) is also known as Dizi (دیزی ) it’s a famous Iranian stew.
Aabgoosht literally means “Meat Juice”. It is usually made with lamb,
chickpeas, white beans, potatoes and tomatoes. Although it is prepared as a
single stew, ingredients are then separated into a solid part (Meat, potatoes and
Beans) and the broth that is drained into a soup bowl making it a 2-course meal.
It can be cooked in 2 hours, but it is recommended to cook for more time in
slow heat.
Aabgoosht: (آبگوشت ) served in Sheherzadeh. The soup is in a bowl covered by the bread
Detail of Aabgoosht:
