Iranian meals and customs
Consideration of others and refinement of manners are as much a part of the Iranian character as appreciation of and dedication to artistry. Shoes are traditionally removed before entering a room and the main meal of the day is always preceded by ceremonious hand-washing and the serving of tea.
The traditional Iranian dinner is set out in serving dishes set on a large
white cloth spread over many beautiful carpets. The diners sit around the
cloth on soft cushions. It is customary for the diners to eat all foods
with the fingers of their right hand. Special short-handled spoons are
used for soups and soft desserts, and sometimes visitors are given forks.
However, all food is prepared and served in such a way that knives are
never needed or used at the table. A simple meal would traditionally
observe all of these customs, a more elaborate meal or banquet would
differ only in the number and variety of dishes presented.
Where coffee still takes precedence over tea, there is a special ritual to
its preparation and serving, and special implements are used. For the
purist, the coffee beans are roasted and crushed immediately before
brewing. Mihma is the special spoon for roasting the beans,
qashuga is the name of the long rod to stir the roasting beans, while
hawan is the special brass mortar used to crush the hot, freshly
roasted coffee beans. In fact, in some homes, the early morning pounding
of the coffee beans and the baking of crisp breads for breakfast is a
pleasant awakening for the family.
The rounded Iranian coffeepots, with their long spouts and narrow necks,
seem always ready with a fresh brew, whether the woman of the house is
being hospitable or the merchant is doing business. In fact, to refuse the
offer of coffee is considered an insult. Traditionally, coffee is offered
three times after the guests' arrival and always it must be drunk. This is
not a difficult matter as the handle-less cups are very tiny and when one
excludes the sediment, there is really not too much to drink. As with
food, the cup of coffee is always received and drunk with the right hand.
The use of the left hand is considered impolite, but the noisy sipping of
the beverage, or rather the thick brew, is indicative of pleasure.
Three meals a day are usual and they begin with a light and early breakfast of sweetened tea or coffee and breads. Sometimes the breads are served with local cheeses. Lunch and dinner are usually similar meals based on hearty portions of rice either made as chelo or as a polo and frequently accompanied with fresh seasonal vegetables, bread and cheese. Iran has a small but fine repertoire of soups but these are not as popular as dishes prepared with rice as a base. In fact, ash, the word for soup, is really part of the Persian word ash-paz or "cook." This means "the maker of the soup." For most meals, fresh ripe fruits are the usual dessert.
Throughout the day nibbles of crunchy toasted nuts of all kinds, crisp
dried seeds, and roasted beans, all lightly salted, are enjoyed
everywhere. Juicy snacks of fresh fruits and the frequent social sipping
of tea or coffee allow little opportunity for real hunger. Ajeel is
a traditional mix of nuts and seeds that have been simmered in lime juice
then salted and toasted. The familiar arrangement of selected fresh fruits
that graces tables and is sold by vendors is called miveh.