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Fruit & vegetables
According to different geographical and climate conditions in Iran, there are many type of fruits and vegetables available in every season in the market. Therefore seasonal fruits are such a great pleasure in Iran. However there are also some imported variety mainly banana, mango, coconut and oranges, coming mostly from the neighboring countries such as Pakistan, Lebanon and Egypt and as far away as the Philippines, Ecuador and Chile. The sight of abundant variety of fruit hanging and weighing down in every fruit and vegetable corner shops and supermarkets is a sure way to put a smile on every fruit lover’s face.
In Iran, fruits are usually served almost at all kinds of ceremonies and occasions. Second to tea, seasonal fruits are another integral part of Iranian hospitality. They are usually consumed before the main courses.
Every province and town has its own specialty of fruit products. Damavand, a northeastern town just outside of Tehran, is famous for its sweet and crunchy red apple, hence produces about 20 per cent of the country’s apple. Karaj is popular for its peaches or holoo, Natanz for its pear, Saveh for its pomegranate or Anar, Mashhad for its melon or kharbozeh and the area around the Caspian is noted for its sweet lemon and oranges. Many other regions in Iran are famous for special fruit products, too.
Most of the fruit are of seasonal varieties, mainly catering for end of summer and early autumn such as peaches, grapes, pomegranate, and melon and honey dew. Apples, banana and oranges are almost available throughout all seasons, while summer fruits such as plum, cherry, berries, strawberry and smaller kind of peaches are no longer seen on the shelves.
Another popular Iranian fruit at the end of autumn is the persimmon or “khormaloo” in Persian. At this time of the year the trees are already bearing fruits, which should be ready for the picking around end of next month until December.
When fresh fruits are not available, a large variety of excellent dried fruits such as dates, figs, apricots and peaches are used instead.
Sabzi Khordan refers to an abundant mixture of fresh herbs and vegetables served every day alongside most main meals. The word "sabz" means green and "sabzi" means herbs/vegetables and the word "khordan" means eating. Eating greens and vegetables with almost every meal is an essential part and deep-rooted tradition in the Iranian culture. Iranian cuisine revolves around using fresh and seasonal vegetables in cooking and serving them fresh on a daily basis.
A traditional Persian plate of fresh herbs usually consists of basil (rayhan), mint (naana), tarragon (tarkhoon), chives (tareh), radish (torob-cheh), scallion (piaz-cheh), cilantro (geshniz), parsley (jaafari), dill (shevid), and Iranian watercress (shaahi). For many of us who live outside of Iran and who may not be able to find the exact herbs that we are used to, we've learned to substitute. For example, instead of using "tareh" I use chives in sabzi khordan and in cooking I use the green part of scallions or leeks whenever the recipe calls for "tareh."
Typically, a platter of washed, cleaned and trimmed herbs is placed on the table and is passed around for each person to take a handful. This aromatic, flavorful, and nutritious side enhances the taste of any dish including all polow and khoresh dishes.
Noon paneer sabzi consists of herbs served with flat bread like lavash or pita with feta cheese. To me, this herb, cheese and warm bread with the addition of walnuts is a perfect meal all by itself. This is a healthy, light and tasty meal with no cooking involved! What more can you ask for?
Sabzi Khordan: Persian Assortment of Fresh Herbs
Name of Some fruits and vegetables in Iranian Market
Clementine: clementine and mandarins are all different names for types of tangerine. Zucchini
Melon: There are many types of melon; honeydew and cantaloupe
Victoria plum / plum
“ Fruit & vegetables ”