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Iranian cuisine
Iranian cuisine or Persian cuisine ((ペルシア語:آشپزی ایرانی Ashpazi-ye Irani)) is the traditional and modern style of cooking in Iran (formerly known as Persia).
Situated in West Asia (also known as the Middle East) with a diverse population, the Iranian culinary style is unique to Iran, though has historically both influenced and has been influenced by Iran's neighboring and conquered regions at various stages throughout its history. Specifically, these have been mutual culinary influences to and from Turkish cuisine, Azerbaijani cuisine, Kurdish cuisine, Caucasian cuisine, Mesopotamian cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and minor aspects from Russian cuisine.〔M. Price, (), 2001, Persian Cuisine, a Brief History〕〔B. Fragner, (ĀŠPAZĪ ), in Encyclopaedia Iranica, 1987, ret. August 2012 from the online edition〕〔(【引用サイトリンク】title=Iranian Food )〕〔(【引用サイトリンク】title=Culture of IRAN )〕
Turkish cuisine, Azerbaijani cuisine and Iranian cuisine on the other hand have heavy mutual influence on each other, due to geographical proximity, ethnic relations (f.e Azerbaijanis, a Turkic people, are the second largest ethnicity in Iran) many common cultural aspects, shared empires, and conquerings by such as the Achaemenids, Sassanians, Seljuks, Safavids, Afsharids, Ottomans and Qajars.
Fresh green herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Typical Persian main dishes are combinations of rice with meat, such as lamb, chicken, or fish, and vegetables such as onions, various herbs, and nuts. To achieve a balanced taste, characteristic Persian flavorings such as saffron, dried lime, cinnamon, and parsley are mixed delicately and used in some special dishes.
==National cuisine==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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