Persian Cuisine and Spices 

Persian cuisine is comprised of many distinct aromas. The strongest and most popular aromas that Persian food is known for comes from herb stews and soups. These dishes are made of various types of spices and herbs that can be smelled from a mile away. Most Persian herb stews and soups take multiple hours to cook, so by the time they are ready to serve the whole house is surrounded by a beautiful and distinct aroma. Another strong aroma comes from a popular side dish called “sabzi”. Sabzi means herbs in Farsi and typically consists of aromatic and papery herbs such as basil, mint, parsley, and tarragon. A very popular Persian breakfast consists of sabzi, some sort of cheese but typically feta, cucumbers, walnuts, and any choice of bread. Each ingredient is taken and wrapped in the bread to make the perfect bite; not only does this taste amazing, but it gives off a beautiful and strong aroma as well. In Persian culture, pastries and cakes are very popular to have on hand at all times. These decadent desserts differ from traditional American desserts that are available at the grocery store. One of the very popular cakes that is likely to be seen at any Persian gathering is called the Persian Love cake. This cake gives off a strong floral scent of rose water and citrus that is complemented by the nuttiness of pistachios; this cake can be smelled as soon as it enters the room. Other popular Persian pastries are very fragrant and give off a strong sweet aroma that makes them almost irresistible; these are typically paired with Persian black tea that compliments the sweet smell and taste perfectly. The last type of aroma that is found in many Persian dishes and drinks is sour and savory aromas. Doogh, a very popular drink made with sour fermented yogurt and is flavored with a combination of herbs and flavorings, is known for its acquired taste and smell. In my family, Doogh is referred to as the “Persian Coca-cola” because instead of grabbing a soda, many of my family members will reach for a bottle of Doogh. This drink contains prebiotics and probiotics that are beneficial to gut health. Depending on the flavoring of Doogh, the sour and savory aroma fills your nose as soon as the bottle is twisted open. Growing up in a Persian family, I became accustomed to these distinct aromas that accompany many dishes, desserts, and drinks. 

There are several popular spices that are used in Persian Cuisine. Some, but not all, include Saffron, Turmeric, Dried Lime also known as Limoo Amani, Cardamom and Sumac. These spices are included in dishes like Ghormeh Sabzi, which is a Persian Stew,  Kabab Koobideh, a type of barbecued meat, and Tahdig, a crispy rice with a yellowing color from the Saffron spice. Persian Cuisine is made up of dishes that are not only colorful and full of flavor, but are generally very healthy as well. When used correctly, these spices “give incredible and distinct flavors to this style of cooking” (The Bureau of Taste). One of the most popular, and expensive spices used in Persian cooking is Saffron. With Saffron a little goes a long way which is convenient knowing how expensive this spice is. Saffron comes from the stigma of the crocus flower, “where 150,000 flowers are used to make up one kilo of saffron” (The Bureau of Taste), which is the reason why such a small amount can cost so much. Saffron has a very subtle earthy-like flavor to it that can taste bitter if used in larger amounts. Another reason Saffron is a staple in Persian Cuisine is the beautiful yellow and orange tinge it gives to food. Dried Limes are another favorite ingredient used in popular Persian dishes. Most of the time dried limes are used in stews, such as Ghormeh Sabzi, crushed, or kept whole which gives a smoky yet sour taste to the dish. Dried limes along with other Persian spices can be ground up for a richer flavor. The spice Sumac is commonly used as a lemon replacement in many Persian recipes. To make this spice the sumac plant, which is found in the Middle East and Asia, is ground up and used on numerous dishes like soups, salads and a variety of meats. Sumac adds a salty and citrus flavor to any meal that it is added to. Turmeric is another popular spice found in several Persian recipes that comes from the root of the curcuma longa. Turmeric has numerous health benefits along with the earthy flavor it gives dishes. Similar to Saffron, Turmeric has a yellow hue to it and can be used to color different foods. While using these spices individually can add great flavors to any dish, using a Persian Spice blend really amplifies a dishes flavor profile. Popular Persian Spice blends include Za’atar, Advieh, and Babarat. Za’atar is a mix made up of thyme, sumac, cumin, sesame seeds, oregano and marjoram. This spice mix can be used on a variety of things ranging from meats to eggs and cheeses. Advieh is a spice mix that contains turmeric, ginger, cinnamon, coriander, cloves and cardamom. A range of dishes can be seasoned using Advieh including chicken and Persian rice puddings. Lastly, Babarat is a spice mix made up of nutmeg, pepper, paprika, coriander, cumin, cloves and cardamom. These spices are used in many Persian recipes as they are a unique yet flavorful addition or any recipe. 

While interviewing my grandmother I discovered several new things about my Persian culture that I had never known before. A lot of this new information I learned has to do with cooking and family recipes that have been passed down generation after generation. She started by telling me some of her own favorite dishes like Ghormeh Sabzi, Saffron Rice, and Mast o Khiar. Mast o Khiar is a dip made of yogurt, cucumber, mint, and salt and pepper that my grandmother has taught me how to make; this dip compliments many Persian stews. Her Ghormeh Sabzi recipe is also one of my favorites which she said was made with green and yellow onions, ground turmeric, any type of meat but most commonly shredded beef, spinach, cilantro, chives, fenugreek leaves, lemon, dried limes and red kidney beans. She combines all of the ingredients and lets it cook at a low temperature for a few hours until the beef is nice and tender. One of the questions I asked my grandmother was why she uses chicken and beef in so many of her dishes. She told me that because she is Muslim, it was against her religion to eat pork therefore she never included it in any of her recipes. We then started to talk about how different it was to grocery shop in the United States compared to shopping in Iran where she once lived. She said that the United States had a much larger selection of foods and that she had never seen so many types of junk foods before moving over here. My grandmother is used to making healthier home-cooked meals, so the junk food aisle in the grocery store was a shock to her. She mentioned that while there was more variety in American Stores, she thought that Persian stores had fresher products like fruits, vegetables and meats. Raising four children herself, she was always in the kitchen cooking which meant she had to be smart with her money when it came to buying ingredients. Rice is eaten with many Persian dishes so to save money she would buy rice in bulk. Another way she saved money was by having a small garden in her backyard, where she grew produce like tomatoes, cucumbers and a variety of fruits to help cut down on expenses. She also liked the idea of knowing where her food was coming from since she was feeding it to her family. Another question I wanted to ask my grandmother was if she could find the same type of spices in the United States that she used in Iran. Her answer was yes, but that she preferred the ones back home, so she would actually have relatives who traveled back and forth bring her spices back from Iran, which I thought was super interesting. From this interview with my grandmother I realized she made delicious and healthy food with the things she was able to get her hands on or grow. I hope one day I can be as great in the kitchen as she is and continue to learn all her tips and tricks when cooking. 

Iran is known for having many variations of herbs and spices that can provide many health benefits to individuals. The medicinal properties of many Iranian herbs and spices have been known to help provide anti-cancer, anti inflammatory, antidepressant, and anti-anxiety benefits. The other positive impact these spices and herbs have on people is being able to improve their mood, as well as their mental health. While these herbs and spices can be put into cuisines and dishes, specific herbs, like Cardamom, are also implemented into many teas and drinks. Adding the herbs into teas is an easy, efficient way to obtain all the nutrients from these herbs and spices without absorbing a filling meal. Dr. Mahtab Jafari, who is a Doctor of pharmacy at the UCSF hospital has interesting insight on this topic. One of the most commonly used spices in Persian cuisine is Turmeric; this originates from a root that is grinded up into a spice for many uses. This spice contains Curcumin which is the main active ingredient in turmeric. Curcumin holds the powerful, anti-inflammatory and antioxidant effects that turmeric is most known for. Turmeric is known to improve stress levels in the body by finding all the toxic, free radicals scavenging the body and diminishing them. These free range radicals are molecules with tissue damaging powers that have an uneven number of electrons that are proven to be the main cause of life threatening, chronic diseases such as cancer and cardiovascular disease. Turmeric's high antioxidant properties allows for the body to be more stress free as well. Another well-known spice commonly used all throughout Iran is Cardamom. Many people are familiar with this spice because it is incorporated into chai tea and lattes which are very popular all around the world. Cardamom is a seed that is part of the ginger family which is a versatile spice used in a wide variety of dishes. While this spice may provide a delicious flavor to various drinks and dishes, the benefits that come from cardamom are often surprising to many. Cardamom can be used for relieving constipation, soothing painful headaches, easing vomiting, and lessening side effects of more serious, chronic illness such as cardiovascular disease and Epilepsy. While these are only two popular spices found in Iran, there are many others that have been known to provide life-changing benefits to individuals all around the world which is proven by many doctors and researchers.