Caviar in Iranian Cuisine

Caviar is a delicacy that is typically associated with people who have money and are able to afford such luxuries. However, there are different types of caviar that are available for purchase at different price points. Here we’ll discuss the types of caviar available and how to use them in recipes so you can impress your friends and family with your own unique creations using this tasty treat!

Persian food history

Persian cuisine is one of the oldest and most sophisticated in the world. It has been influenced by many different cultures, including those of ancient Greece and Rome, as well as India, China and Central Asia. Food has always been important in Iran; it's a central part of Persian culture and plays a significant role in religious ceremonies.

And while history of Persian food is not exactly new to Western audiences (thanks, baba ganoush!), there are still plenty of ways for you to learn about its rich history and try some traditional recipes at home.

Persian Caviar

Persian caviar, also called Iranian Beluga Sturgeon Caviar, is the most popular type of caviar in the world. It comes from Iranian Beluga sturgeon which live in southern Caspian Sea and Persian Gulf. The fish can reach up to 6 feet long and weigh over 300 pounds!

This type of caviar has been around for centuries, with documented evidence dating back to ancient Greece and Rome. In fact, it's one of the oldest types of caviar on record!

Farmed Caviar

Caviar is made from fish eggs, which means that it's an extremely expensive and high-quality food. It's traditionally used as an ingredient in Persian cuisine, and has been for centuries. Most caviar comes from a farm in the Caspian Sea region of Iran, where it is mass produced and sold to consumers around the world.

American Caviar

American Caviar is the most common type of caviar in the world. It comes from sturgeon eggs and is produced in the US, Canada and South America.

American Caviar can be consumed on its own or as part of a recipe. It's also high in protein and low in calories, which makes it an ideal food for people who want to maintain a healthy diet without sacrificing flavor!

Red Caviar

Red caviar is a great way to add color and flavor to your dishes. It's made from the roe of blackfish, which are in the sturgeon family. Red caviar is actually really easy to make at home, especially if you use frozen fish eggs. You'll need:

• 3 cups of water

• 1/2 cup red wine vinegar or white vinegar

• 2 tablespoons salt (add more if desired)

Types of Caviar

Caviar is actually a type of fish roe, which is an egg that's been shed from female fish. The most common types are:

• Black Caviar: This includes both regular caviar and non-farmed caviar, sometimes called "poor man's caviar" or "wild caviars." It's made using the eggs of sturgeon species like Beluga, Osetra and Sevruga.

• White Caviar: This kind comes from farm-raised sturgeon in countries like Russia and Iran. It can also be referred to as ossetra or sevruga.

Other Persian Ingredients

Persian food is known for its many herbs and spices, which add depth to the dishes. The most common ingredients include saffron, pistachios, almonds and rosewater. Saffron is a key ingredient in Persian cuisine because it gives the dish its signature color and flavor; this spice also has health benefits such as reducing blood pressure levels by lowering cortisol levels.

Pistachios are used in many Iranian desserts such as baklava (or "buklava") which consists of layers of filo dough filled with nuts or meat then baked until golden brown on top. Almonds are popularly combined with rice in sweet dishes such as kateh (rice pudding). Persians use rosewater as a flavoring agent in sweets like sholeh zard or gajar halva -- both are made from carrots cooked down into a paste flavored with sugar syrup spiced up with cardamom seeds before being garnished with raisins or nuts.

Saffron

Saffron is a spice that is commonly used in Persian cooking. The word "saffron" comes from the Arabic word for yellow, za'faran. It's one of the most expensive spices in the world, with a pound costing more than $1,000!

Saffron can be used to give color and flavor to many different types of Persian food. Some common dishes that use it include:

• Rice-stuffed fish or meatballs (kashk-e bademjan)

• Stewed chicken (dizi kabab)

• Stewed lamb with prunes and chickpeas (ghormeh sabzi)

Rosewater

Rosewater is a fragrant liquid made by steeping rose petals in water. It has been used in desserts, pastries and other sweets for centuries. Rosewater can also be used to flavor savory dishes and drinks like lemonade or cocktails. A bit of rosewater syrup adds floral notes to roasted vegetables, like beets and carrots, as well as chicken and fish dishes.