Ancient dishes of Iran (from Achaemenid to Safavid)
Khamiz (Sasanian period):During the Sasanian period, there was a famous dish called Khamiz. What is this Khameez? Khameez is thin slices of raw meat flavored with vinegar and served cold. This food was a kind of special ham for the people of that time. The Sassanid people made this dish with any kind of meat, but it is said in the narrations that the meat of rabbit, deer and baby camel was softer than the meat of beef, sheep and lamb, for this reason people used rabbit meat and... more. /span>Vinegar killed molds and parasites in meat, and also made meat last longer. Except for vinegar, no other specific spices are mentioned in the books. At that time, the raw food diet was not common, but this food was served raw and cold on the Sasanian table.
Shahi stew (Sasanian period): As the name suggests, this stew was cooked for Sassanid kings and courtiers. If you read the basic ingredients of cooking this dish, you will understand why the common people of that time could not eat the food as well. The basic ingredients of Shahi stew include hot and cold meat (red meat), meat of large birds such as chicken, pheasant and ostrich (white meat), cold rice, dates (khabis), aromatic leaves, salt or caramelized sugar (tabrizd). In the books, the meaning of Tabrizd is translated as salt and roasted sugar, so this food may have a sweet or salty taste. Since the kings had a high protein and sugar consumption and ate unhealthy foods in the past, they usually suffered from diseases such as diabetes, blood pressure, blood concentration, etc. more than ordinary people. This food is also one of the foods that have harmed kings
Lamb bread and food (Parthian period): The food we want to mention was cooked by the people of Iran in 247 BC. Parthian lamb bread and food is one of the foods that all classes, including soldiers, ate. As expected, the lamb dish is made from lamb meat with plums, onions, olives, olive oil, white cabbage, garlic, pepper and salt. Along with this dish, a special bread is prepared, which is exemplary. This bread is drier than today's breads, to the extent that it can be compared to biscuits in terms of dryness and thickness. Of course, this dry bread may be softened in water or broth and then eaten. Hence, Parthian lamb bread and food was popular for all classes of that era and it is expected to be one of the popular foods of that time as well.
Barley and fruit harira (Achaemenid period): Today, wheat and rice have a special place in Iranian taste, but in the Achaemenid period, it was barley that had a very high consumption. On the other hand, almond porridge and harira are present in modern Iranian cooking and are usually used for babies and children under 1 year old, although porridge has been served in Khos and Water and Color cafes for some time. We have said all this to get to an ancient Iranian food that seems to have been consumed mostly as breakfast or after-meal sweets. Barley and fruit harira is one of the foods of the Achaemenid era, which is made with barley and various dried fruits such as apricots. Qaisi), figs and... have been served. This food is very similar to foreign Oatmeals that dieters eat for breakfast. It is likely that you will like and try this food during this time.
