My son's school hosts a festival celebrating different world cultures every year: each class picks a country to present, and the history, traditions and foods of that country are studies by the whole class. My son's class is presenting Iran, and I'm on the food committee.
The classroom across the hall is presenting Iraq. I realize that there are deep distinctions between Iranian/Persian culture and traditions and those of Iraq and the Arab world, and it would be great if the differences between the 2 could be reflected in the foods served.
Would I be wrong in thinking that despite those differences, there are many ingredients and flavors common to both cuisines? I'm thinking rice dishes, kababs, walnuts, pistachios, saffron, pomegranates, rosewater--please tell me if I've left out something important!--and are there differences in preparation methods too?
What makes a dish distinctly Iranian/Persian--or distinctly Iraqi?
Thanks!!
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