Los Angeles Persian Restaurants

In Iran, this dish is made in Isfahan with baked mutton and lung that is stewed then minced separately and then grilled in special small round shallow pans in the oven or over the fire. The burgers are generally served, with powdered cinnamon, in a local bread, usually “nan-e taftoon” but also sometimes “nan-e sangak”.

In its more original form, the dish is known with the general name of “Dam Pukht/ Dan-pukhtak”. The compound in Persian means “steam-cooked”–a reference to the steamed rice that forms the basis of the dish. This name is still in common use in Iran besides “biryani”. In Southeast Asian countries such as Burma/Myanmar this older, general Persian term is in common use as “‘danpauk’

The beryani, a traditional dish from Isfahan, bears no resemblance to the rice-based biryani of India and Pakistan. The patty of chopped beef spiced with cinnamon and folded between lavash was much too dry. Choices are mostly variations of chicken or beef kabobs or a long, flattened cylinder of ground beef known as kubideh that tastes like mildly spiced sausage. They’re grilled to order and served with saffron-spiced rice or wrapped in a sheet of lavash flat bread.

You can find authentic Persian Biryani on many Persian Restaurants in Los Angeles.

Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat/chicken/vegetables. The name is derived from the Persian word beryā(n) which means “fried” or “roasted”.

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in the Middle East.

The spices and condiments used in biryani may include but are not limited to: ghee, peas, beans, cumin, cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, pork, chicken, goat, lamb, or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal) or a boiled egg.

The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice is cooked separately from the other ingredients.

You can find authentic Persian Biryani on many Persian Restaurants in Los Angeles.

Gaz is the traditional name of Persian nougat originating from the city of Esfahan, located in the central plateau of Iran.

The name gaz is associated with gaz-angebin which translates to “sap of angebin”; a desert plant member of the Tamarisk family and native to the Zagros mountain range located to the west of the city.

The sweet, milky sap of the angebin plant is associated with manna, a food mentioned in the religious texts of the Abrahamic religions. This sap is collected annually and is combined with other ingredients including pistachio or almond kernels, rosewater and egg white. This combination of ingredients give gaz its distinctive flavour, rendering it unique when compared to European nougats.

Once collected from the mountains, the juice and sap of gaz-angebin are brought into town and placed into very large copper vessels which contain the remaining ingredients of egg white, pistachio or almond kernels, and rose water. The raw mixture is then beaten over heat until it reaches the desired consistency.

Traditionally (and still today) gaz-nougat is hand made and fashioned into individual round piece of about 2-3 inches in diameter and half an inch in thickness- packed into a box and covered with plain flour to keep the pieces from sticking to one another. They may be cut into bite-sized pieces, but are more often sold in larger sizes.

You can find authentic Persian Gaz on many Persian Restaurants in Los Angeles.

Lavash a soft, thin flatbread of Armenian origin made with flour, water, and salt. It is the most widespread type of bread in Iran, Pakistan, Armenia, Azerbaijan and Georgia. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on it before baking, though this is very uncommon in Armenia. While some wrap breads sold in the United States label themselves as lavash, actual lavash is significantly thinner than those products.

Traditionally the dough is rolled out flat and slapped against the hot walls of a tandoor oven, also called təndir in Azerbaijani, tonir in Armenian, tone (თონე) in Georgian, tanur (تنور) in Persian and tandır in Turkish. This is still the method used all throughout Iran, Pakistan, Azerbaijan, Armenia, Georgia, Turkey and in the United States.

While flexible like a tortilla when fresh, lavash dries out quickly and becomes brittle and hard. The soft form tastes better and is easier to use when making wrap sandwiches; however, the dry form can be used for long-term storage and is used instead of leavened bread in Eucharist traditions by the Armenian Apostolic Church. Dry, left-over lavash is used in Iran to make quick meals after being rehydrated with water, butter and cheese. Lavash bread is also used with kebabs. In Turkey, a meat kebab rolled in a lavash bread takes the name “dürüm”, possibly qualified by the kebab’s first name. For example, an Adana Kebab rolled in a lavash bread takes the name of “Adana dürüm”, the most popular dürüm type in Turkey.

You can find authentic Persian Lavash on many Persian Restaurants in Los Angeles

Chelow kabab  is the national dish of Iran. The meal is simple, consisting of steamed, saffroned basmati or Persian rice (chelow) and kabab, of which there are several distinct Persian varieties. This dish is served everywhere throughout Iran today, but traditionally was most closely associated with the northern part of the country.

It is served with the basic Iranian meal accompaniments, in addition to grilled tomatoes on the side of the rice, and butter on top of the rice. Somagh (powdered sumac) is also made available, and if desired, can be sprinkled upon the rice. It is an old northern tradition (probably originating in Tehran) that a raw egg yolk should be placed on top of the rice as well, though this is strictly optional and no longer common, and most restaurants will not serve the rice this way unless it is specifically requested due to safety concerns surrounding the consumption of raw egg.

In the old bazaar tradition, the rice (which is covered with a tin lid) and accompaniments are served first, immediately followed by the kababs, which are brought to the table by the waiter, who holds several skewers in his left hand, and a piece of flat bread (typically nan-e lavash) in his right. A skewer is placed directly on the rice and while holding the kabab down on the rice with the bread, the skewer is quickly pulled out. With the two most common kababs, barg and koobideh, two skewers are always served. In general, bazaar kabab restaurants only serve these two varieties, though there are exceptions.

The traditional beverage of choice to accompany chelow kabab is doogh, a Persian sour yogurt drink, flavored with salt and mint, and sometimes made with carbonated mineral water.

There are many restaurants serving Persian meat in los angeles

# Iranian have looked at food at 3 different ways for many centuries; medicinal, philosophical and cultural.

# Physicians and philosophers considered food and beverages as the main factor to revive body. Consuming food is a way of weakening or strengthening human character. Consuming a lot of red meat and fats was thought to create evil thoughts and make us selfish. However, consuming a healthy diet including fruits, vegetables, fish, fowl, mixed petals and blossoms of roses create unusual powers and make us gentle and noble creatures.

# The ancient philosophy of cold and hot food is linked to ancient Zoroastrian religion of the Achaemenian and Sassanian. This philosophy once was shared with other civilizations including China, India, and the medieval West. From region to region, the classifications may vary. In general, animal fat, poultry, wheat, sugar, some fresh fruits and vegetables, and all dried vegetables and fruits are considered as hot. Most beef, fish, rice, dairy products, fresh vegetables and fruits are considered as cold. Based on your nature, season or illness, you eat cold or hot foods. Even today, the way foods are combined and served takes this into consideration. For instance, walnut, a hot food is combined in a dish that includes pomegranate, a cold food, to make the dish balanced and delicious.

# From cultural aspect, food was considered to be an art providing enjoyment to both body and mind.

# Iranians refined the taste and flavor of food and how it is presented although it still retains roots in its ancient sources. Iranians cook based on what is in season so the food is as fresh and as best quality as it can be. Fragrance during cooking and at the table plays an important role, the same as the taste. Presentation of food is a major factor. Food is garnished so that it pleases the eye.

# Iran was first to use many common herbs such as basil, mint, cumin, cloves, and coriander. Many different foods originated or introduced in Iran such as oranges, pistachios, spinach, saffron, sweet and sour sauces, kabobs, almond pastries, etc. The domesticated goat is believed to have originated in Persia. The goat’s ability to subsist in sparse vegetation made it ideal for domestication by nomads. There are still many nomads herding goats and sheep in Iran today.

Feta (Greek: φέτα) is a brined curd cheese traditionally made in countries of the Balkan Peninsula (Greece, Bulgaria, Turkey etc.). A sheep’s milk cheese, varying amounts of goats’ milk may be added, as long as this milk makes up less than 30% of the total mixture.Since 2005, feta has been a protected designation of origin product in the European Union. Outside of the EU, cheeses sold as ‘feta’ may include cow’s milk, or even be composed exclusively of cow’s milk.

Feta is an aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads, pastries and in baking, notably in the popular phyllo-based dishes spanakopita (“spinach pie”) and tyropita (“cheese pie”) and combined with olive oil and vegetables.

Similar white brined cheeses (often called ‘white cheese’ in the various languages) are found in the eastern Mediterranean and around the Black Sea.

Feta is salted and cured in a brine solution (based on water or whey) for several months. Feta dries out rapidly when removed from the brine. Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. The cured cheese easily crumbles. Its fat content can range from 30 to 60 percent; most is around 45 percent milk fat. Most feta cheese has a pH of 4.4 to 4.9.

Feta is also an important ingredient of Greek salad. Feta, like most cheeses, can also be served cooked; it is sometimes grilled as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.

Khoresht-e Fesenjān or simply fesenjān is a dish in Persian cuisine. It is a thick, tart stew made from pomegranate juice and ground walnuts (see bazha). It is traditionally made with poultry (duck or chicken); but variants using balls of ground meat, ghormeh cut meat, fish, or no meat at all are not unusual. Depending on the cooking method, it can have sweet or sour taste. It is served with Persian white or yellow rice (called polo or chelo). Kabab Torsh is a traditional kebab from Gilan province in Iran. It is made with beef – usually sirloin or tenderloin – marinated in a paste made of crushed walnuts, pomegranate juice, chopped parsley, olive oil, and crushed garlic. It is then cooked on skewers over charcoal. Traditionally, it is eaten with kateh (boiled rice) and a vast variety of Gilani side dishes.

 Halva (or halawa, ħelwa, halvah, halava, helva, halwa) from the Arabic root, halwa (sweet), refers to many types of dense, sweet confections, across the Middle East, Central Asia, South Asia, the Balkans, and the Jewish World.

This term is used to describe two types of desserts:

    * Flour based: This type of halva is slightly gelatinous and made from grain flour, typically semolina. The primary ingredients are
      oil, flour, and sugar.
    * Nut-butter based: This type of halva is crumbly and usually made from Tahini (sesame paste) or other nut butters, such as
      sunflower butter. The primary ingredients are nut-butter and sugar.

Halva may also be based from numerous other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables such as carrots, pumpkins, yams, and squashes

Dolma (also known as dolmade) is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including Turkey, Uzbekistan, Libya, Egypt, Albania, Algeria, Azerbaijan, Armenia, Afghanistan, Jordan, Syria, Kuwait, Israel, Lebanon, the Palestinian Territories, the Balkans, Greece, Cyprus, Iraq, Iran, Northern Sudan, Central and South Asia. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma or sarma. Common vegetables to stuff include zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Both are often eaten with yoghurt.

The filling generally consists of rice, minced meat or grain. In either case, the filling includes onion, parsley, herbs and spices. Meatless fillings are cooked with olive oil and include raisins, nuts or pulses.