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The Safavid ruling dynasty was founded by Ismāil, who styled himself Shāh Ismāil I. [115] Practically worshipped by his Qizilbāsh followers, Ismāil invaded Shirvan to avenge the death of his father, Shaykh Haydar, who had been killed during his siege of Derbent, in Dagestan. Afterwards he went on a campaign of conquest, and following the capture of Tabriz in July 1501, he enthroned himself as the Shāh of Iran, [116] :324 [117] [118] minted coins in this name, and proclaimed Shi'ism the official religion of his domain. [6] Taste of Persia: 10 foodie ways to see Iran". The Telegraph. 6 April 2016. Archived from the original on 12 January 2022. The food of southern Iran is hot and spicy, just like its climate (...) In the 7th century, when many non-Arabs such as Persians entered Islam, they were recognized as mawali ("clients") and treated as second-class citizens by the ruling Arab elite until the end of the Umayyad Caliphate. During this era, Islam was initially associated with the ethnic identity of the Arab and required formal association with an Arab tribe and the adoption of the client status of mawali. [65] The half-hearted policies of the late Umayyads to tolerate non-Arab Muslims and Shias had failed to quell unrest among these minorities.
Most of the Sasanian Empire's lifespan was overshadowed by the frequent Byzantine–Sasanian wars, a continuation of the Roman–Parthian Wars and the all-comprising Roman–Persian Wars; the last was the longest-lasting conflict in human history. Started in the first century BC by their predecessors, the Parthians, and Romans, the last Roman–Persian War was fought in the seventh century. The Persians defeated the Romans at the Battle of Edessa in 260 and took emperor Valerian prisoner for the remainder of his life. Mina Holland (6 March 2014). The Edible Atlas: Around the World in Thirty-Nine Cuisines. Canongate Books. pp.207–. ISBN 978-0-85786-856-5. Sabzi Polo ba Mahi recipe - Fried fish with saffron and herb rice". I got it from my Maman . Retrieved 29 March 2023.
The Achaemenid Empire then reached its zenith under Darius. He consolidated the Egyptian conquests and added parts of India and Thrace (in the Balkans) to his empire. He also reformed the empire’s legal code, initiated several massive building projects, created a postal service, and standardized the Persian system of weights, measurements and currency, according to World History Encyclopedia. The Greco-Persian Wars In the second half of the seventh century BC, the Medes gained their independence and were united by Deioces. In 612 BC, Cyaxares, Deioces' grandson, and the Babylonian king Nabopolassar invaded Assyria and laid siege to and eventually destroyed Nineveh, the Assyrian capital, which led to the fall of the Neo-Assyrian Empire. [39] Urartu was later on conquered and dissolved as well by the Medes. [40] [41] The Medes are credited with founding Iran as a nation and empire, and established the first Iranian empire, the largest of its day until Cyrus the Great established a unified empire of the Medes and Persians, leading to the Achaemenid Empire (c.550–330 BC). Verjuice, a highly acidic juice made by pressing unripe grapes or other sour fruit, is used in various Iranian dishes. [26] It is mainly used within soup and stew dishes, but also to simmer a type of squash dolma. Unripe grapes are also used whole in some dishes such as khoresh-e ghooreh (lamb stew with sour grapes). As a spice, verjuice powder ( pudr-e ghooreh) is sometimes reinforced by verjuice and then dried. The history of Iran (historically known as Persia in the West) is intertwined with the history of a larger region known as Greater Iran, comprising the area from Anatolia in the west to the Indus river and the Syr Darya in the east, and from the Caucasus and the Eurasian Steppe in the north to the Persian Gulf and the Gulf of Oman in the south. Central to this area is Iran, commonly known until the mid-20th century as Persia in the Western world. Cyrus the Great overthrew, in turn, the Median, Lydian, and Neo-Babylonian Empires, creating an empire far larger than Assyria. He was better able, through more benign policies, to reconcile his subjects to Persian rule; the longevity of his empire was one result. The Persian king, like the Assyrian, was also " King of Kings", xšāyaθiya xšāyaθiyānām ( shāhanshāh in modern Persian) – "great king", Megas Basileus, as known by the Greeks.
Bibalani G.H., Mosazadeh-Sayadmahaleh F. Medicinal benefits and usage of medlar (Mespilus germanica) in Gilan Province (Roudsar District), Iran". The usage of rice, at first a specialty of the Safavid Empire's court cuisine, evolved by the end of the 16th century CE into a major branch of Iranian cookery. [20] Traditionally, rice was most prevalent as a major staple item in northern Iran and the homes of the wealthy, while bread was the dominant staple in the rest of the country. a b Burke, Andrew; Elliott, Mark (15 September 2010). "Coffee". Iran. Ediz. Inglese. p.81. ISBN 978-1-74220-349-2.Parts of what is modern-day northwestern Iran was part of the Kura–Araxes culture (circa 3400 BC—ca. 2000 BC), that stretched up into the neighbouring regions of the Caucasus and Anatolia. [27] [28] See also: Neo-Assyrian Empire and Urartu A gold cup at the National Museum of Iran, dating from the first half of 1st millennium BC
Typical Iranian main dishes are combinations of rice with meat, vegetables and nuts. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots and raisins. Characteristic Iranian spices and flavourings such as saffron, cardamom, and dried lime and other sources of sour flavoring, cinnamon, turmeric and parsley are mixed and used in various dishes. By the 1900s, Persian cats—then known as Persian Longhairs or simply as Longhairs—outpaced Angoras in terms of popularity, perhaps because Queen Victoria had two blue Persians and people of the day were heavily influenced by the Queen's personal tastes.Vegetables such as pumpkins, spinach, green beans, fava beans, courgette, varieties of squash, onion, garlic and carrot are commonly used in Iranian dishes. Tomatoes, cucumbers and scallion often accompany a meal. While the eggplant is "the potato of Iran", [24] Iranians are fond of fresh green salads dressed with olive oil, lemon juice, salt, chili, and garlic. One of the first changes the Abbasids made after taking power from the Umayyads was to move the empire's capital from Damascus, in the Levant, to Iraq. The latter region was influenced by Persian history and culture, and moving the capital was part of the Persian mawali demand for Arab influence in the empire. The city of Baghdad was constructed on the Tigris River, in 762, to serve as the new Abbasid capital. [69] Saeed Kamali Dehghan (25 June 2012). "Iranian pair face death penalty after third alcohol offence | World news". The Guardian. London . Retrieved 11 June 2013. Main articles: Mongol invasion of Central Asia, Mongol invasion of Persia, and Mongol Empire Eurasia on the eve of the Mongol invasions, c. 1200 The Mongol Empire's expansion Nuttall-Smith, Chris (13 December 2013). "The 10 best new restaurants in Toronto in 2013". The Globe and Mail . Retrieved 16 February 2016.
a b c d "غذاهای سنتی سیستان و بلوچستان ریشه در باور و طبیعت دارد"[The traditional foods of Sistan and Baluchistan are rooted in belief and nature]. Mehr News (in Persian). 14 March 2016. Morasa polow: Rice "jewelled" with barberries, pistachios, raisins, carrots, orange peel, and almonds. [42] [43] Prior to the rise of the Safavid Empire, Sunni Islam was the dominant religion, accounting for around 90% of the population at the time. According to Mortaza Motahhari the majority of Iranian scholars and masses remained Sunni until the time of the Safavids. [100] The domination of Sunnis did not mean Shia were rootless in Iran. The writers of The Four Books of Shia were Iranian, as well as many other great Shia scholars.
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Persian hogweed ( golpar), which grows wild in the humid mountainous regions of Iran, is used as a spice in various Iranian soups and stews. It is also mixed with vinegar into which broad beans are dipped before eating. If you're looking for a cat that isn't into impressive displays of athleticism, the Persian might be the perfect breed for you. These cats love to lounge, particularly after they reach adulthood. Perhaps that's why some people call them furniture with fur. Don't be fooled by this reputation, though. These cats do exhibit a playful streak, particularly when their people are interested in joining the fun. a b Dehghan, Saeed Kamali (3 February 2016). "Top five Persian restaurants in London". The Guardian. ISSN 0261-3077 . Retrieved 16 February 2016. Batmanglij, Najmieh (2007). A Taste of Persia: An Introduction to Persian Cooking. I.B.Tauris. p.87. ISBN 978-1-84511-437-4. The second surviving Safavid cookbook, entitled "The substance of life, a treatise on the art of cooking" ( Māddat al-ḥayāt, resāla dar ʿelm e ṭabbāxī), was written about 76 years later by a chef for Abbas I. The introduction of that book includes elaborate praise of God, the prophets, the imams, and the shah, as well as a definition of a master chef. It is followed by six chapters on the preparation of various dishes: four on rice dishes, one on qalya, and one on āsh. The measurements and directions are not as detailed as in the earlier book. The information provided is about dishes prepared at the royal court, including references to a few that had been created or improved by the shahs themselves. Other contemporary cooks and their specialties are also mentioned. [19] Staple foods [ edit ] Rice [ edit ]
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