Iranian cooking is legendary in the realm of Middle Eastern food, and many dishes across that part of the world can trace their roots to Persian precedents: For example, take Morocco's fragrant tagines, relatives of Iran's khoresht stews, or the sweet-tart savory dishes whose distinctive flavor is achieved by cooking meat with fresh or dried fruit, which originated in Persia during ancient times. Persians brought their cuisine to the Indian subcontinent in the Middle Ages, and to this day the Persian and Hindi names for many dishes are nearly identical.

Iran: The Land of Bread and Spice | SAVEUR Saturday, September 7, 2013 @ 2:47pm