Ke\u010f\u017ee sa Perzsk\u00e1 r\u00ed\u0161a<\/strong> rozprestierala na \u00fazem\u00ed dne\u0161n\u00e9ho Ir\u00e1nu, Ir\u00e1nska kuchy\u0148a sa kv\u00f4li historick\u00fdm d\u00f4vodom m\u00f4\u017ee naz\u00fdva\u0165 aj perzsk\u00e1. Po\u010das svojej hist\u00f3rie boli do istej miery perzsk\u00e9 pokrmy ovplyvnen\u00e9 Egyptom a\u00a0Gr\u00e9ckom. Z\u00e1kladn\u00e1 strava be\u017en\u00e9ho Per\u017eana pozost\u00e1vala z\u00a0ry\u017ee plnej byliniek, jah\u0148aciny, chlebov\u00fdch placiek a\u00a0\u010fal\u0161\u00edch v\u00fddatn\u00fdch dusen\u00fdch pokrmov<\/strong>. V\u00a0s\u00fa\u010dasnosti sa ingrediencie v\u00a0klasick\u00fdch jedl\u00e1ch ve\u013emi nezmenili<\/strong> a\u00a0st\u00e1le maj\u00fa svoje miesto na stole po\u010das osl\u00e1v alebo be\u017en\u00e9ho obeda.<\/p>\n Dr\u00e1\u010d oby\u010dajn\u00fd (berberis vulgaris). Cel\u00e1 rastlina je jedovat\u00e1, okrem elipsovit\u00fdch \u010derven\u00fdch plodov, ktor\u00e9 sa v ir\u00e1nskych receptoch \u0161tedro vyu\u017e\u00edvaj\u00fa. zdroj: unsplash.com\n \u010castokr\u00e1t je to korenie, ktor\u00e9 pozdvihne jedlo na \u010fal\u0161iu \u00farove\u0148. Tradi\u010dn\u00e9 jedl\u00e1 v sebe zah\u0155\u0148aj\u00fa farebnos\u0165 a v\u00f4\u0148u prostredn\u00edctvom petr\u017elenovej v\u0148ate, estrag\u00f3nu, \u0161afranu alebo \u0161korice. Z Bl\u00edzkeho v\u00fdchodu poch\u00e1dza korenie z\u00edskavan\u00e9 z kr\u00edka sumach<\/strong>, ktor\u00e9ho bobule rast\u00fa na \u0161pecifickej odrode Rhus coriaria<\/strong>. Su\u0161en\u00e9 a pomlet\u00e9 korenie je v\u00fdbornou pr\u00edsadou do m\u00e4sov\u00fdch jed\u00e1l, ale aj \u0161al\u00e1tov. \u010co sa t\u00fdka chuti, opisuje sa ako jemne pikantn\u00e1 a ovocn\u00e1, podobn\u00e1 citr\u00f3nu. Pripisuj\u00fa sa mu aj pozit\u00edvne \u00fa\u010dinky na \u013eudsk\u00fd organizmus<\/strong>: u\u013eavuje od bolesti a reguluje hladinu cukru v krvi. Pou\u017e\u00edva sa aj mno\u017estvo su\u0161en\u00e9ho ovocia (napr\u00edklad dr\u00e1\u010d oby\u010dajn\u00fd<\/strong>), orechov a strukov\u00edn. V\u00fdsledkom je chu\u0165ov\u00fd profil, ktor\u00fd nepredstavuje jednu v\u00fdrazn\u00fa pr\u00edchu\u0165, ale namiesto toho pon\u00faka vrstvy, ktor\u00e9 n\u00fatia chu\u0165ov\u00e9 poh\u00e1riky h\u00e1da\u0165 \u010do pr\u00edde \u010falej.<\/p>\n Klasick\u00e9 perzsk\u00e9 jedlo sa zvy\u010dajne sklad\u00e1 z nieko\u013ek\u00fdch tepl\u00fdch a studen\u00fdch jed\u00e1l. Mnoh\u00e9 z\u00a0nich sa pod\u00e1vaj\u00fa ako predjedl\u00e1 v re\u0161taur\u00e1ci\u00e1ch, ale m\u00f4\u017eu by\u0165 aj s\u00fa\u010das\u0165ou hlavn\u00e9ho chodu. Shirazi<\/strong> je \u013eahk\u00fd a lahodn\u00fd \u0161al\u00e1t, ktor\u00fd sa konzumuje ako pr\u00edloha k mnoh\u00fdm jedl\u00e1m z ry\u017ee a dusen\u00e9ho m\u00e4sa. Ako u\u017e n\u00e1zov napoved\u00e1, \u0161al\u00e1t poch\u00e1dza zo \u0160ir\u00e1zu, mesta na juhoz\u00e1pade Ir\u00e1nu. Na pr\u00edpravu z\u00e1kladnej verzie sta\u010dia len tri suroviny \u2013 uhorky, paradajky, cibu\u013ea plus kyslast\u00fd dresing.<\/strong><\/p>\n Zo severnej \u010dasti Ir\u00e1nu poch\u00e1dza Mirza ghasemi<\/strong>. Obsahuje cesnak, paradajky, vajcia,\u00a0\u00faden\u00e9 bakla\u017e\u00e1ny a\u00a0ako ve\u013ea ir\u00e1nskych jed\u00e1l, pod\u00e1va sa k\u00a0ry\u017ei alebo sa konzumuje s\u00a0naanom<\/strong> (chlebovou plackou). Ob\u013e\u00faben\u00fd je aj hust\u00fd dip s\u00a0n\u00e1zvom kashke bademjan<\/strong>. V\u00a0perz\u0161tine znamen\u00e1 bademjan bakla\u017e\u00e1n<\/strong> a\u00a0okrem tejto hlavnej ingrediencie sa pri pr\u00edprave sced\u00ed jogurt a\u00a0do dipu sa prid\u00e1 vzniknut\u00e1 srv\u00e1tka.<\/p>\n Bez \u0161afranovej ry\u017ee s chrumkavou k\u00f4rkou by to v perzskej kuchyni ne\u0161lo. zdroj: unsplash.com\n Neoddelite\u013enou s\u00fa\u010das\u0165ou ir\u00e1nskej kuchyne je m\u00e4kk\u00e1, nad\u00fdchan\u00e1 basmati ry\u017ea, ktor\u00e1 dop\u013a\u0148a ka\u017ed\u00e9 jedlo.<\/strong> Jedn\u00fdm z najchutnej\u0161\u00edch prvkov perzskej ry\u017ee je to, \u010do sa naz\u00fdva tahdig<\/strong>. V podstate ide o zlatist\u00fa a chrumkav\u00fa vrstvu <\/strong>ry\u017ee, alebo zemiakov, ktor\u00e1 sa jemne pripe\u010die na panvici. Po\u010das rodinn\u00fdch osl\u00e1v je d\u00f4le\u017eit\u00e9 ma\u0165 r\u00fdchle reflexy, preto\u017ee tahdig chut\u00ed v\u0161etk\u00fdm a jeho nedostatok m\u00f4\u017ee rozp\u00fata\u0165 v\u00e1\u0161niv\u00fa debatu.<\/p>\n Pr\u00edprava kebabu<\/strong> sa v perzskom podan\u00ed l\u00ed\u0161i pod\u013ea druhu m\u00e4sa, ktor\u00e9 na jeho pr\u00edpravu pou\u017eijeme. Koobideh<\/strong> sa serv\u00edruje v podobe grilovan\u00fdch val\u010dekov<\/strong> z mlet\u00e9ho jah\u0148acieho alebo hov\u00e4dzieho m\u00e4sa, ochuten\u00fdch nadrobno nakr\u00e1janou cibu\u013eou, zmesou soli a korenia. Kebab-e Barg<\/strong> sa nakr\u00e1ja na tenk\u00e9 pl\u00e1tky, na zv\u00fdraznenie jeho chuti sa pou\u017eije citr\u00f3nov\u00e1 \u0161\u0165ava, cibu\u013ea, roztopen\u00e9 maslo a \u0161afran. Rovnako sa dochucuje aj jeho kuracia verzia, v Ir\u00e1ne zn\u00e1ma ako joojeh<\/strong>. Pri n\u00e1v\u0161teve miestnych podnikov m\u00f4\u017eete natrafi\u0165 aj na kebab z jah\u0148acej pe\u010dene \u2013 jigar.<\/strong> Zdob\u00ed sa l\u00edstkami \u010derstvej bazalky a k\u00faskom citr\u00f3na.<\/p>\n <\/p>\n Na oslavy perzsk\u00e9ho Nov\u00e9ho roka (Nour\u00faz)<\/strong> sa tradi\u010dne pod\u00e1va Sabzi polo<\/strong> \u2013 ry\u017ea a filety \u00a0z \u00fadenej bielej ryby. Na severe Ir\u00e1nu sa marinuje v citr\u00f3novej \u0161\u0165ave, \u0161afrane a vypr\u00e1\u017ea sa. Ju\u017en\u00e9 oblasti rybu naplnia bylinkami a n\u00e1sledne pe\u010d\u00fa.\u00a0 Novoro\u010dn\u00e9 oslavy sa po trin\u00e1stich d\u0148och kon\u010dia<\/strong> sviatkom s n\u00e1zvom Sizdah Bedar<\/strong>, \u010do v\u00a0preklade znamen\u00e1 \u201ezbavi\u0165 sa trin\u00e1stky\u201c<\/strong>. \u013dudia sa z\u00eddu so svojimi bl\u00edzkymi a\u00a0pod hol\u00fdm nebom si pochutn\u00e1vaj\u00fa na Ashe resteh.<\/strong> Hust\u00e1 polievka<\/strong> obsahuje rezance, c\u00edcer, \u0161o\u0161ovicu, fazule a kashk (jogurtov\u00e1 srv\u00e1tka). Vrch sa ozdob\u00ed opra\u017eenou cibu\u013eou a m\u00e4tov\u00fdm olejom.<\/p>\n Popul\u00e1rny medzi obyvate\u013emi Ir\u00e1nu. Ghormeh sabzi ur\u010dite stoj\u00ed za vysk\u00fa\u0161anie. zdroj: unsplash.com\n Ob\u013e\u00faben\u00e9, \u010dastokr\u00e1t ozna\u010dovan\u00e9 ako n\u00e1rodn\u00e9 jedlo Ir\u00e1nu,<\/strong> sa vol\u00e1 Ghormeh sabzi.<\/strong> Je to pomaly varen\u00fd gul\u00e1\u0161 (khoresht)<\/strong> s pikantn\u00fdmi citrusov\u00fdmi t\u00f3nmi. Prid\u00e1vaj\u00fa sa do\u0148 bylinky, \u010derven\u00e1 fazu\u013ea a jah\u0148acie k\u00fasky.<\/strong> Z\u00e1kladom dusen\u00e9ho jedla je petr\u017elen, koriander, pa\u017e\u00edtka a senovka gr\u00e9cka. Pr\u00e1ve perzsk\u00e9 su\u0161en\u00e9 limetky dod\u00e1vaj\u00fa jemn\u00fa kyslast\u00fa pr\u00edchu\u0165.<\/p>\n Ir\u00e1nska kuchy\u0148a kladie d\u00f4raz aj na praktickos\u0165. Pred vyn\u00e1jden\u00edm elektrick\u00fdch chladni\u010diek bolo po\u010das zimy potrebn\u00e9 konzervova\u0165 potraviny. Pri pr\u00edprave jedla Khoresht-e gheimeh<\/strong> sa m\u00e4so nakr\u00e1ja na men\u0161ie k\u00fasky. Opra\u017e\u00ed sa na cibuli, ochut\u00ed kurkumou a \u010fal\u0161\u00edmi koreninami. V minulosti sa hotov\u00e9 m\u00e4so umiestnilo do ve\u013ek\u00fdch kamenn\u00fdch n\u00e1dob,<\/strong> ktor\u00e9 sa skladovali v studen\u00fdch pivniciach. Hrub\u00e1 vrstva tuku, ktor\u00e1 nad m\u00e4som vznikla, vytvorila \u00fa\u010dinn\u00fa izol\u00e1ciu pred skazen\u00edm m\u00e4sa. K pokrmu sa \u010falej prid\u00e1va \u017elt\u00fd hr\u00e1\u0161ok, su\u0161en\u00e9 limetky a ope\u010den\u00e9 zemiaky ochuten\u00e9 \u0161afranom.<\/p>\n Zdroje: www.healthahoy.com, www.mypersiancorner.com, www.surfiran.com<\/strong><\/p>","protected":false},"excerpt":{"rendered":" Recepty z\u00edskan\u00e9 od predkov Ke\u010f\u017ee sa Perzsk\u00e1 r\u00ed\u0161a rozprestierala na \u00fazem\u00ed dne\u0161n\u00e9ho Ir\u00e1nu, Ir\u00e1nska kuchy\u0148a sa kv\u00f4li historick\u00fdm d\u00f4vodom m\u00f4\u017ee naz\u00fdva\u0165 aj perzsk\u00e1. Po\u010das svojej<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[],"class_list":["post-7311","post","type-post","status-publish","format-standard","hentry","category-archiv","two-columns"],"_links":{"self":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/7311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/comments?post=7311"}],"version-history":[{"count":0,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/7311\/revisions"}],"wp:attachment":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/media?parent=7311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/categories?post=7311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/tags?post=7311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Svie\u017ee predjedl\u00e1<\/h3>\n
Ir\u00e1nska kuchy\u0148a zavonia (skoro) ka\u017ed\u00e9mu<\/h3>\n