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Shrewsbury’s only Persian Restaurant is predominantly ‘Iranian’ and refers to the traditional and modern styles of cooking related to Iran, but originates from the Persian Empire which stretched right across the Middle Eastern region. Situated in the Middle East, the Iranian culinary style is unique to Iran, though has historically both influenced and has been influenced by Iran’s neighbouring regions at various stages throughout its history.
Fresh green herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Typical Persian main dishes are combination of rice with meat, lamb, chicken, or fish and some onion, vegetables, nuts, and herbs. To achieve a balanced taste, characteristic Persian flavourings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes.
While the eggplant (aubergine) is “the potato of Iran”, Iranians are fond of fresh green salads dressed with olive oil, lemon juice, salt and pepper, and a little garlic. Vegetables such as pumpkin, spinach, green beans, broad beans, courgettes, varieties of squashes and carrots are commonly used in rice and meat dishes. Tomatoes, cucumbers and scallions often accompany a meal. A small sweet variety of cucumber is popularly served as a fruit. The varieties of rice most valued in Persian cuisine are prized for their aroma, and grow in the north of Iran.
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