Rice

Iran, Azerbaijan, and India

As a staple ingredient in the cuisines of India, Persia (modern-day Iran), and Azerbaijan, rice has played a central role in the culinary traditions of these regions for centuries. The Silk Road, an ancient network of trade routes, served as a conduit for cultural exchange, allowing for the diffusion of cooking techniques, spices, and recipes across vast territories. This interconnectedness has left an indelible mark on the evolution of rice dishes in these regions.

In Persian cuisine, rice is not merely a side dish: it is a central component of many meals. The Persian method of cooking rice, known as polo or pilaf, involves cooking rice with a variety of ingredients like meat, vegetables, nuts, and spices. A key element that sets Persian rice dishes apart is the generous use of saffron, which not only gives a rich golden hue to the rice but also enhances the dish’s aroma and flavour.