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Persian Food

History of Persian Food The traditional Iranian table setting firstly involves the tablecloth, called Sofreh, and is spread out over a Persian rug or table.
Main dishes are concentrated in the center surrounded by smaller dishes containing appetizers, condiments, side dishes as well as bread, all of which are nearest to the diners. These latter dishes are called mokhalafat (accompaniments).
Lunch and dinner (Naahaar and Shaam) are not distinguished in Persian. Traditional Persian cooking is done in stages, at times needing hours of preparation and attention. The outcome is a well-balanced mixture of herbs. meat. beans. dairy products and vegetables. Major staples of Iranian Food that are usually eaten with every meal include rice.

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