A salad is a dish consisting of a mixture of small pieces of food, usually vegetables. However, different varieties of salad may contain virtually any type of ready-to-eat food. Salads are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which is served warm. follow us at: https://persianroserestaurant.com
The variety of salads in Iranian cuisine is very low. But Shirazi Salad is the most famous and popular Iranian salad, which has a permanent place along with many Iranian cuisines. Shirazi salad is usually time consuming due to the kind of crushing material, but at the end of the sentence, “The value of all this is precisely and precisely.” Usually it flows into the language of the Iranian chef.
Bulgur and pease
The blend of bulgur with fresh vegetables and peas is prepared.
You can make it the weekend and eat it as a healthy lunch during the week. The benefits of bulgur, in addition to being delicious, include high levels of fiber and protein, rich in vitamins and minerals. In addition, bulgur is low fat and low calorie.
So salad and peas are undoubtedly very healthy and suitable for low-fat diets.
You can also make this salad at Ramzan, and sometimes you’re tired and do not have the power to make a meal, along with one or two fresh dates.
Summer salad with feta cheese
This summer salad is very simple and it is likely that all the ingredients for it will be found right there in your refrigerator. The difference in salad with other salads is that instead of mayonnaise and other sauces we usually use for salads, it contains chopped feta cheese and vinegar and olive oil, which is far more healthy than mayonnaise but equally or even more Tasty. If your cheese is sufficiently salty then you do not need to add salt to the salad. Using radishes and onions will make the summer salad more attractive and colorful.
Turnip Salad and Carrot
Turnip salad and carrot are a new and delicious salad prepared with raw turnip. With the taste of this salad, you will be amazed by the raw taste of turnips. This salad is prepared in the shortest possible time and due to its high properties, turnip salad is a very tasty salad for the winter season. And I also have the most favorite restaurants.
Tomato salad is a great choice for your party. This salad is also very simple but has a very beautiful appearance. The tomatoes are cut like roses in the salad with crushed lettuce and ham as well as mayonnaise.
spinach salad pomegranate
In the most memorable last night of fall
Complete your dinner table with spinach salad and colorful pomegranate. This salad offers you so much flavor that you may want to turn any of your night into Yalda’s night. The spinach and pomegranate salad are simply prepared, with tasty ingredients such as pomegranate, spinach leaves (spinach leaves) and walnuts. Salad dressing is a mixture of olive oil, vinegar and pomegranate paste, which has a great taste and a low-fat and diet. As you know, olive oil is one of the healthiest types of oil and has many properties, including preventing heart disease.
Food is a vital ingredient, a substance of such a nature that without which the living being can not live. Food is therefore the foundation of life, like air and water. Food is a substance that the living creature is capable of transforming its form into similar substances and for various uses such as growth, development, cleansing, continuous replacement of lost cells, chemical interactions in the body, and preparation Material for reproduction. So food is a substance that can convert into intracellular material and body structure cells such as bone, skin, muscle, nerves, etc.
Food should be a substance that the body can enter through the digestive system and then absorb blood from different cells. Therefore, food is only referred to as a material that is usable and useful to the body, providing the necessary materials for the production of new cells and their vital functions. Anything else is not food. Anything outside of this is not only unnecessary and excessive, but also for the body to be used and harmful and should be repulsed. The process of disposal of these materials requires the use of energy for the transformation of a particular purification and disposal of all the vital energy of the body, which should be vital to the beneficial uses such as repair, the production of new cells, the growth and cleansing of harmful substances produced from daily interactions. makes less. In another language, the energy present in the body, which should be spent on the production, repair, regeneration and metabolism of cells, is more than anything focused on the cleaning and disposal of excess material. The living creature is made of food and the ingredients needed to carry out all the vital functions involved in survival and reproduction of the living creature are provided by the food, so everything that supports the vital functions of the body is food and everything else is for the living cell Toxic and harmful.
This is where the special importance of the food we eat and the care we need to make is evident. We need to know where our food came from, and is it appropriate for us? Does it support our vital energy, or vice versa. Because life, health, and the survival of our lives depend on the food we eat, we can not always bring inappropriate food to our body, expecting our health and the children born to us.
Every creature has its own specialty in nature. Every creature will not be able to survive if it does not consume any special food. We have experienced this often how family animals, as well as livestock and poultry, suffer from various illnesses and abnormalities with the consumption of abnormal food that they eat. Cow dysfunctions and the increasing rise in diseases such as diabetes, arthritis, and cancer in pets are just some examples of this claim.
The most valuable, purest and best type of food found in plants. In fact, all creatures on earth are fed directly or indirectly from plants, because plants can withstand the use of sunlight and water to convert minerals in the soil into organic matter in their cells. Animals who are not able to do this process by transferring plants to their body.
Plants are, in fact, food plants of nature, because they are the only ones able to convert minerals to food, and animals that can not do this process rely on plants to feed themselves.
The best source of food for human is plant material. Plants are rich in various materials needed for human health. Plants filled with the highest levels of amino acids and proteins, carbon hydrates, and fatty acids required by the body. In addition, plants are a huge source of vitamins, minerals, organic salts, all of these rich in all minerals, integrated in the most beautiful and finest colors and flavors, and in its most natural form, crude to the easiest form. Digestion and absorption are available to humans. It is even more beautiful that the nature of all this expensive complex with the least amount of energy loss and destruction of resources is available to man, while providing the same material for the body through the use of animal material is not only healthy and not a healthy diet, but with waste And destruction is abundant, whether in the human body or in nature.
The plants are lighter and easier to absorb than animal materials. Plants are rich in organic salts, vitamins, minerals and antioxidants, and natural supplements for the body against diseases that are, or completely lacking, or poor in animals. Animal material not only does not contain antioxidants, but in the process of digestion and absorption in the human body, it produces the highest amount of oxidized waste, which in turn requires the use of more antioxidants. Plants, especially if they are consumed in their natural and raw form, are readily digestible and absorbed in the shortest possible time and with the highest efficiency in consuming cells. For example, most fruits go to the gut after half an hour from the stomach, while meat, eggs and dairy products, due to more difficult digestion in the digestive tract, leave dirt, damage, and impairment of digestion and absorption of materials due to more difficult digestion.
Use animal material if you want to eat unhealthy and nutritionally poor foods. Nowadays, the way of keeping and feeding animals in livestock, poultry, and artificial fish-breeding ponds will guarantee the production of the most unhealthy and harmful food for humans.
There are over 3,200 types of local persian food in Iran, each with a particular baking method.
The most important specialties of Persian food, which are more or less national colors, are Ploo, Chamomile, Cholochaboube and Kebab and Ash… .
All cuisines of various local areas of Iran are consumed in all parts of the country because of their delicacies. But if we want to draw a general table of Iranian cuisine, we have to offer a variety of fish, rice and vegetables in the north of the country, a variety of Kebab and Abgosht in the northwest and west. We offer varieties of sash in the center of Iran, a variety of fish in the south, and a variety of local stews in eastern Iran.
Polo or Chelow is a brass cooked with oil or butter and can also be mixed with different kinds of vegetables, beans or raisins and cumin, and create a delicious mix.
Chelow, which is pure white rice, if not flushed, is called “demi” or “kate”.
They consume white rice (chloew) with stew, which is a mixture of vegetables or beans with meat.
Stew has a variety of varieties. The kinde of Ghyeme, Fesengon, Ghorme sabzi are one of the most famous Iranian stews.
The Abgosht is made from meat (especially lamb meat) and potatoes and tomatoes and legumes, which is a delicious food and has high consumption. more
In Iran, meat is cooked on charcoal, called “kebab”, and all kinds of kebab are cooked and consumed. Various types of meat include red meat, such as lamb, cow and calf, and white meat, including poultry, such as home poultry, quebbles, pheasants and ducks, and fish and marine fleshed animals that are not “haram” for the sake of Islam.
It is only in the coastal areas, because it is around the Caspian Sea and the Persian Gulf that fish are the usual food every day, but in some special cases, such as the New Year’s Eve (New Year’s Eve), fish, especially smoked and white fish, over the table People are seen Shariah has forbidden eating pestilent animals and meat-eaters.
The Persians spend a simple breakfast as “fasting” made of tea, bread and cheese. Buttermilk, butter, jam and honey are also consumed at breakfast, but lunch and dinner are more detailed, and their preparation takes more time and gets eaten specially. Iranians attach great importance to food and taste. In Iran, it is common for delicious fruits and varieties of cherries, such as melons, watermelons and cucumbers, especially after eating. The common Iranian drink in the summer is ice water and dough (yogurt and water) and in winter it is especially tea. Of course, throughout the day, tea is the most consumable Iranian drink.
The Iranian families are particularly interested in the preparation of various types of syrups, such as: Cherry syrup, Lemon and Tamsak, Jams and Pickles (mixed with fruits or grains and vegetables with vinegar) such as pickles, pickles, mangoes and pickles. Consisting of a “sauce”, seasoning with other foods like Chelot with chicken meat and usually consumes fatty meats, picked up by people who “win” the bile. It is very common in Iran to eat snacks like nuts and dried fruits, as well as a variety of sweets, such as Chalabi, Sohan, Gaz, Baklava, Bamia and Zolbia. The consumption of yellow and musk hare is also common in Iran as dessert. “Yellow Shade” is a mixture of rice, saffron and sugar, which is similar to jelly and is holy in the form of “vowels” and is used in some families as desserts.
In Iran, bread has a special place and according to the Persians, “bread is the blessing of God” and should not be blamed for the blessings of God. Therefore, bread is considered to be the main food of the community and thus sacred. All kinds of local sweets are cooked and consumed throughout Iran. The latest development that has emerged in the nourishment of the Iranian people is the high consumption of rice, macaroni, noodles, salad, jelly and egg.
In general, it can be said that in the north and south of Iran, fish constitute the main food. In northern Iran, which is a forest region with a variety of plants and vegetables, it is very common to eat fish with rice and cook a variety of local stews with a variety of vegetables and legumes. In the northwest and western regions of Iran, which is a mountainous area, the use of various types of roes is common, as well as sweets, as well as rice and bread. In the central regions of Iran, local specialties such as various kinds of stews and pastas are more common.