• Sholeh Zard

    Sholeh Zard: Julia tackles a Persian favourite >

  • Sholeh Zard : An outsiders experience

    Sholeh Zard : An outsiders experience >

  • The Influence of Wine Culture in Iranian Architecture and the Region

    The Influence of Wine Culture in Iranian Architecture and the Region >

  • A Choice collection of Hindoostanee Dishes: Manuscript Review

    A Choice collection of Hindoostanee Dishes: Manuscript Review >

  • ‘Gilani Cuisine’, A Book Review

    'Gilani Cuisine', A Book Review >

  • My glorious childhood in Tabriz

    Delafrooz Yazdi writes about her glorious childhood in Tabriz >

  • Sassanid Cuisine

    Sassanid cuisine, with its roots in the Achaemenid period, became one of the most influential schools of cookery across the world >

  • Baking Bread

    Varieties of bread and bread making in Iran in the 1930s >

  • The system of administration and control over the procurement and provision </br>of food in the court of Safavid kings

    A close look at how the court kitchens were run during the reign of Safavids kings >

  • Food in Shahnameh

    Food in Shahnameh: Ferdowsi’s epic poem is a treasure trove of stories about Persian heroism and chivalry >

A history of Persian Food through the ages

Welcome to aashpaz.com, a site dedicated to Persian food, its history and influence on the cuisine of the surrounding regions. Here, we have endeavoured to offer the fruits of years of research and investigation discovering long lost cookery books, gathering scattered references to food and cookery over the centuries and bringing together information gleaned from travelogues. To help us along the way, we benefitted from commentary offered by members of the Food Studies Centre at SOAS, University of London. We hope you find the information useful and would like to invite your contributions and feedback.

Featured article

Image of Sholeh ZardJulia Scott describes a European’s approach to sourcing, handling and cooking the exotic ingredients for this quintessential Persian recipe.
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Featured recipe

sofreh-205If there is a special aspect of the Tabrizi cuisine which differentiates it from some other regions is its intense seasonality. Traditionally, harsh winters meant scarcity of herb and vegetables thus special attention was paid to preserving, pickling and protecting fruit to prolong their availability. I remember grape bunches kept in small brown paper bags while still on the vine long after the leaves had dropped or honey dew melons held in a cradle of straw ropes hanging from beams in pantries. We have mentioned elsewhere the autumnal preparations in the kitchen such as making a general purpose meat sauce, qorma, which was then used in recipes instead of fresh meat throughout the Winter. Winter dishes in that part of Iran are more substantial, richer and more calorific whereas summer recipes are much lighter. Azeri/Tabrizi food is slightly tangier and richer in butter or animal fat (at least in earlier times even if not now). I hope you enjoy trying out the recipes.
Tabriz recipes >