Iranian cuisine changes by valley, coast and capital. Tehran is one node, not the whole map.
The meters treat heat, ferment, street density and sharing as the axes that actually organise meals.
Systems
Tehran metro
A regional kitchen of Iranian cuisine centred on Tehran and Ghormeh sabzi.
Isfahan table
A regional kitchen of Iranian cuisine centred on Isfahan and Chelow kabab.
Shiraz table
A regional kitchen of Iranian cuisine centred on Shiraz and Fesenjan.
Tabriz table
A regional kitchen of Iranian cuisine centred on Tabriz and Tahdig.
Mashhad table
A regional kitchen of Iranian cuisine centred on Mashhad and Ash reshteh.
Region 5
Another regional kitchen of Iranian cuisine.
Relative meters
Hotspots
Tehran
A hotspot for Ghormeh sabzi and the local pantry of Iranian cuisine.
Isfahan
A hotspot for Ghormeh sabzi and the local pantry of Iranian cuisine.
Shiraz
A hotspot for Ghormeh sabzi and the local pantry of Iranian cuisine.
Tabriz
A hotspot for Ghormeh sabzi and the local pantry of Iranian cuisine.
Mashhad
A hotspot for Ghormeh sabzi and the local pantry of Iranian cuisine.
Materials
yogurt / pickles / dried limes
The savoury bass.
rice / bread
The meal starch.
Ghormeh sabzi staples
The icon pantry.
Market produce
The daily vegetable and protein.
Regional pride in this cuisine is argued through Ghormeh sabzi and Chelow kabab more than through a single official recipe.
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