Tag Archives: Food

Iran’s Kermanshah Province: Paveh – Pomegranate Harvest

Paveh, with a population of 19,800 inhabitants, is a city in Kermanshah Province, Iran. It is located in a sub-region along the Iran-Iraq border commonly referred to as Hewraman situated within the larger geographical region of Kurdistan. The city is considered by inhabitants of the region as the capital of the Hewraman. The inhabitants of Paveh are mostly Kurds that speak Auramani.

As a mountainous town, Paveh has cold winters and cool springs. The surrounding mountains are normally filled with fresh spring water from March to June. The town is also encircled with large fruit gardens which create beautiful sceneries during summers.

An old myth regarding the name of the city is that the Emperor Yazdgerd III sent his son named Pav to this area to renew his religious Zoroastrian faith. Both Persians and the local Kurdish inhabitants practiced Zoroastrianism during the Persian Empire’s Sasanian era from which this myth is derived.

Sources: ISNA, Wikipedia | Paweh

Photo gallery: Zereshk (barberry) farms in Iran

Berberis vulgaris, also known as European barberry or simply Barberry, is a deciduous shrub, native to central and southern Europe, northwest Africa and western Asia. It grows up to 4m high with yellow flowers that bloom in late spring. The fruit is an oblong red berry, rich in Vitamin C, that ripens in late summer or autumn. Although it has a sharp flavor, people in many countries eat it as a tart and refreshing fruit. The thorny shrubs make harvesting them difficult, so in most places, they are not widely consumed. They are an important food for many small birds, which disperse the seeds in their droppings.

Iran is the largest producer of zereshk and saffron in the world. Zereshk (or sereshk) is the Persian name for the dried fruit of Berberis, specially that of Berberis integerrima ‘Bidaneh’, which is widely cultivated in Iran. Zereshk and saffron are produced on the same land and the harvest is at the same time. In Iran their main production area lies in South Khorasan, especially around Qaen and Birjand. There is evidence of cultivation of seedless barberry in South Khorasan two hundred years ago.

Zereshk is widely used in cooking, imparting a tart flavor to chicken dishes. It is usually cooked with rice, called zereshk polo, and provides a nice meal with chicken. Zereshk jam, zereshk juice, and zereshk fruit rolls are also produced in Iran.

Photos of zereshk farms in Semirom (Isfahan), Birjand and Zohan (South Khorasan)

Sources: Wikipedia | Berberis vulgaris, Mehr News 1, Mehr News 2, ISNA, IRNA

Video: Awarded Iranian American Chef Ariana Bundy’s beautiful introduction to Persian cuisine on TV at Nat Geo People on May 8th

Iranian American Chef Ariana Bundy TV Show in NAT GEO People Ariana's Persian Kitchen 2Ariana Bundy, an award winning Iranian-American chef and cookbook author of ‘Pomegranates & Roses’, visits the vast and fascinating country of Iran to re-discover her heritage. From the lush green mountains of the Caspian sea, to the golden deserts of Yazd, Ariana eats her way through Persian delicacies in Bazaars, pastry shops, restaurants, and people’s homes.

Cooking alongside local women in palatial homes, countryside and in villages. She meets chefs, bazaar traders, farmers, food bloggers and home cooks and recreates the recipes she picks up along the way in her home in Dubai, by using common ingredients and short cuts to create exotic feasts.

About Ariana Bundy
TV Chef and cookbook author Ariana Bundy was brought up in New York, London, Switzerland and Paris. She inherited her love of food and cooking from her grandparents – who grew cherries, plums, apricots, apples, wheat and barley, bred sheep and goats for dairy, and had beautiful vineyards producing prized grapes – and from her father, who owned the first fine-dining French restaurant in Iran and later in Beverly Hills.

Ariana was Head Pastry Chef for the Mondrian Hotel in LA. Graduate of Le Cordon Bleu and Le Notre in Paris, she trained at Fauchon Patisserie and attended the European Business School in London. She has cooked for celebrities such as Tom Hanks, Nicole Kidman, President Clinton, Brad Pitt and Madonna to name a few.

 

Sources: Payvand News of Iran, Tehran Times