AmirPatriot
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I'm not the right person to ask since I only lived in Iran as a child, but I do know that ghromeh sabzi originates in Iranian Azerbaijan (so up north). Also, there is a joke that people from Rasht (in Gilan province, province in basin of Caspian Sea) eat a lot of rice, presumably because that is the most fertile area of Iran and is where most crops (including rice) are grown.In other words how similar is Southern Iranian cuisine (if you are familiar with it) and Northern Iranian cuisine?
Northern Iran is where most of the population and wealth is and is the most cosmopolitan area of Iran, so there is a lot of food from all over the country. With regard to Southern Iran, my grandparents tell me that food in Khuzestan is quite spicy/hot. Even told me that when someone has a cold, they will have a very spicy stew to clear it up. Khuzestan is one of the hottest (and most humid) areas of Iran. Temperatures reached 50°C last summer. I presume that increases the tolerance for hot food.
Personally I like hot food, but I wouldn't eat it in Iran... its too warm and I get uncomfortable if the temperature even goes about 25°C...