The persian philosophy of food also indicates that to maintain a balanced diet 'hot' and 'cold' foods are eaten together. This is still widely adhered to. \nYogurt, cheese, radishes and fresh green herbs are all 'cold' and are as common on Persian tables as salt and pepper is in the West. They act as a balance to meats and sweet dishes, which are both 'hot'. The origins of many dishes are shrouded in its long history of more than three thousand years. \nPersian cuisine has had a remarkable influence on the cooking of many regions, from ancient Rome and Greece to Mogul India, the muslim world and the Ottoman Empire. Equally it has itself been influenced over the centuries, so that today, despite its alluring exotic air, the cuisine has a warm familiarity.
Tavsiye
