Shalizaar Restaurant

Information may not be reliable

Iran is magnificent country with more than 3000 years civilization and rich culture. In northern part of Iran, bordering of Caspian Sea, there are many rice fields. We call them Shalizaar. This Picture shows one of the process of planning the rice which is usually done by women. Our rice is savored all over the world. Persian hospitality is both generous and warm, a custom shared with other Middle Eastern peoples. Persian cooking can be identified by its sumptuous rice dishes and its delicate flavors with its emphasis on herbs, lime and saffron. Certain well known foods, herbs and beverages are believed by the Persians to promote health and well being.

A further important aspect of Persian cookery is its tradition. Not surprisingly, in a cuisine as long lasting as this, there are few dishes that do not have a story or a tale to go with them. The culture of the ancients comes down from the legends of the mythical King Jamshid, the fabled triumphs of the ancient Persian conquerors, and the poetic glories of Omar Khayyam and Ferdowsi.

Taste of Persia:
Tah Dig (Crispy Rice) with Spinach and Bean Stew; Shalizaar Combination Plate: Chicken and Ground Beef Kebabs, Beef Filet, and Lamb Chops with Basmati Rice Drizzled with Saffron Oil; Persian Ice Cream mixed with Pistachios and Saffron.

The most important food fact which the Persians have known for centuries, and which is today certainly more fact than fiction, is that excess of fat in the diet causes liver and heart ailments and produces hardening of the arteries. Ancient Persian physicians found a natural way to counteract the storing up of excess fats within the body. They believed that eating the sour juices and vinegars of fruits with their foods would neutralize the fat. As a result, all sorts of sour juices are used in Persian dishes. Torshi or Persian pickles are usually eaten with every Persian or Iranian meal.