My favourite week is finally here!

Those of you who know me, know that I love Persian food. From the crisp buttery rice and taftun bread, to the mouth-watering stews and meaty kababs, Persian food is easy to adore.

One of the World’s oldest civilizations and long-lasting cultures, is it any wonder why Persian cuisine is so deeply and profoundly tasty? With the perfect balance of complex flavours, Persian food is understandably a favourite in the Tri-Cities.

Read on to discover some of our go-to spots here in the Tri-Cities - and to get to know more about the uniquely delicious staples of Persian cuisine!

Not Just a Party, But A Feast

Navid and his team at the Tri-Cities Chamber Business Excellence Awards

Navid Morawej, from Aultrust Financial in Port Moody and Parkland Players in Coquitlam, tell us that “Persian culture is based on hospitality. Parties and invitations never end with one meal, it's always a feast. Food is at the core of every party.”

And it’s not just about the taste! Navid explains that great care is put toward the design and presentation of not just the food, but also the table on which it is served.

When asked what his top 3 dishes are, Navid struggles to narrow it down and laughs, “there are so many tastes that every Persian person will have a different top 3!”

He does remember, however, that when he was a child his favourite flavour was sour cherry. He loved his one dish in particular and would ask his mother to make it for him 7 days week. Eventually she decided to mix sour cherry jam with his rice so he could enjoy his favourite flavour.

Rose Water and Sour Cherry

Obviously there is more to Persian cuisine than rose water and sour cherries, but it just sounds so good doesn’t it? Almost like a Harry Styles song.

Let’s break down some of the unique Persian flavours:

Bursting with Flavour

One main staple of Persian cuisine is none other than saffron. This mighty spice not only makes many Persian dishes aromatic and delicious, but it also gives them their beautiful yellow colour.

Other flavours commonly used in Persian food are turmeric, coriander, cinnamon, dried lime, ginger, sumac, mint, rose petals, orange blossom and walnuts.

They also boast their own unique spice blends such as Za’atar (thyme, sesame seeds, sumac, oregano, cumin and marjoram), Advieh (cinnamon, turmeric, ginger, cumin, caraway, coriander, cloves and cardamom) and Baharat (paprika, nutmeg, pepper, coriander, cinnamon, cardamom, cloves, cumin, rose petals and dried black lime or loomi).

Fruits are also very popular in Persian cooking and include pomegranate, apricots, prunes, plums, raisins and barberries.

Never Just plain

Nothing is every just “plain” in Persian cooking. Even their rice dishes (known as polo) are buttery, pillowy soft, loaded with spices and served with a caramelized crisp layer known as tahdig (translated to “bottom of the pot”).

Meats and Sweets

The most common meats used in Persian cooking are chicken, beef and lamb and, other than the popular kababs, are often considered a luxury. Most dishes are made with a vegetarian base (such as eggplant) and are enjoyed without any meat at all.

Other flavours included in meals, beverages and sweets are sour cherry, nabat, rose water, sour yogurt, Khiar-Sekanjebin (made with vinegar syrup and grated cucumber) and dried fruits.