A) Rice and garlic B) Pomegranate powder and dates C) Saffron and rosewater D) Lemon juice and butter
A) Doogh and khoresh B) Liver and heart C) Fried rice flour and nuts D) Meat and pomegranate powder
A) Tabriz meatballs B) Shekerbura C) Joshpara D) Pichagh
A) Reshteh khoshkar B) Koluče C) Khorasan's shekarpare D) Tanurche
A) Butter and lemon juice B) Meat and dates C) Milk and jam D) Fish and rice
A) Makran B) Gilan C) Fuman D) Tabriz
A) Grilled in a tanur B) Boiled with pomegranate powder C) Steamed with rice D) Fried in a frittata
A) Doogh B) Medlar C) Smoked fish D) Caviar
A) Milk B) Garlic C) Lemon juice D) Pomegranate powder
A) Tehran, Qom, and Isfahan B) Makran, Fuman, and Tabriz C) Azerbaijan, Khorasan, and Baluchistan D) Gilan, Mazanderan, Alborz, and Golestan
A) Baluchistan B) Azerbaijan C) Khorasan D) The Caspian coast
A) With fried rice flour dough B) With milk and jam C) With liver and heart D) With pomegranate powder
A) Steamed with rice B) Fried with lemon juice C) In a khoresh with doogh D) In frittatas or with lavash and butter
A) Caspian kutum B) Tabahag C) Smoked Mahi doodi D) Joshpara
A) Served in a frittata B) Grilled in a tanur C) Fried with butter D) Steamed together with rice
A) Makran B) Fuman C) Mazanderan D) Tabriz
A) Cheese and garlic B) Liver and heart C) Dates and meat D) Sugar and nuts
A) Joshpara B) Tabahag C) Konos D) Jaqul baqul
A) 16th century B) 1979 C) 400 BC D) 7th century
A) Tabriz B) Isfahan C) Tehran D) Shiraz
A) A type of cookie B) Saffron ice cream C) A tea-based drink D) A rose water soup
A) 1979 B) 16th century C) 400 BC D) 7th century
A) Wine B) Araq sagi C) Tea D) Coffee
A) Added cinnamon sticks B) A frothy milk top C) Rose water infusion D) A sediment of grounds
A) Daily breakfast B) Medical purposes C) Military energy D) Religious ceremonies
A) Golestan B) Divan-e Hafez C) Shahnameh D) Rubaiyat
A) Iranian Azeris B) Zoroastrians C) Christians D) Jews
A) Tabrizi wine B) Tehrani wine C) Shirazi wine D) Kurdish wine
A) Saffron alcohol B) Winter wine C) Doggy distillate D) Raisin spirit
A) 40% B) 65% C) 80% D) 50%
A) Grains B) Barley C) Raisins D) Dates
A) Sassanid Empire B) Qajar Empire C) Achaemenid Empire D) Safavid Empire
A) Northern Iran B) Southern Iran C) Western Iran D) Central Iran
A) Foreign merchants B) The wealthy C) Nomads D) Farmers
A) Corn B) Potatoes C) Barley D) Bread
A) White-grain B) Long-grain C) Black-tail D) Sweet-smelling
A) Tarom B) Champa C) Anbarbu D) Doodi
A) Gerde B) Jasmine C) Arborio D) Basmati
A) Tehran B) Lenjan County C) Shiraz D) Tarom County
A) Isfahan B) Tabriz C) Tarom County D) Lenjan County
A) Maize B) Rye C) Wheat D) Sorghum
A) 1597 B) 1624 C) 1501 D) 1521
A) 30 B) 22 C) 6 D) 26
A) None are missing B) 23 through 26 C) 20 through 26 D) 1 through 4
A) 100 years B) 50 years C) 26 years D) 76 years
A) The Abbasid Caliph B) A nameless nobleman C) Abbas I D) Ismail I
A) 6 B) 26 C) 12 D) 4
A) They exclusively use imported ingredients B) They do not differ significantly C) They contain only extinct ingredients D) They are completely different
A) Kebab B) Fesenjan C) Tahchin D) Ash
A) Table manners for the nobility B) The history of Persian agriculture C) The medicinal properties of herbs D) A master chef
A) Identical B) Not as detailed C) More precise D) Exclusively oral instructions
A) Mesopotamian cuisine B) Sassanid cuisine C) Mughal cuisine D) Persian cuisine
A) Rosemary B) Fenugreek C) Basil D) Oregano
A) Bananas B) Barberries C) Blueberries D) Apples
A) Chicago B) New York C) Los Angeles D) Seattle
A) Mexican cuisine B) Scandinavian cuisine C) Caucasian cuisine D) Australian cuisine
A) Mango B) Quince C) Cranberries D) Pineapple
A) Carrot B) Pumpkin C) Eggplant D) Onion
A) Rose petals B) Unripe grapes C) Toasted sesame seeds D) Dried dates
A) Crocus sativus flower B) Prunus mahaleb seeds C) Dried lime D) Elettaria seeds
A) Cilantro B) Parsley C) Shevid D) Persian hogweed
A) Mahleb B) Advieh C) Golpar D) Limu amani
A) From boiled green beans B) From toasted ground hulled sesame seeds C) From steeped rose petals D) From crushed dried limes
A) A type of squash B) A meat broth C) A fresh herb D) Dried lime
A) Dates B) Pumpkin C) Rose water D) Sour grapes
A) Shole qalamkar B) Dizi C) Chelow kabab D) Kateh kebab
A) Hodge-podge method B) Kateh method C) Polow method D) Dami method
A) Ash B) Dami C) Polow D) Khoresh
A) Shole qalamkar B) Khoresh C) Dizi D) Sup e jow
A) Sup e esfenaj B) Sup e jow C) Shole qalamkar D) Sup e qarch
A) Hodge-podge B) Pilaf C) Soup D) Stew
A) Sup e qarch B) Shole qalamkar C) Sup e jow D) Sup e esfenaj
A) xoreš-e tare B) kibbeh C) sib polow D) dande kabāb
A) lamb B) tomato paste C) potatoes D) chives
A) chegderme B) xoreš-e tare C) sib polow D) dande kabāb
A) sour B) sweet C) bland D) spicy
A) North Khorasan B) southern Khuzestan C) Golestan D) western Kurdistan
A) kibbeh B) pache C) haleem D) taftan
A) sofre B) sabzi khordan C) sarshir D) taarof
A) an etiquette practice B) a breakfast dish C) a tablecloth D) a fermented sauce
A) to save it for the next meal B) to show they have finished the meal C) because they are following a religious rule D) to avoid implying the host's hospitality was meager
A) at least five times B) only once C) never D) at least three times
A) the children B) the eldest family member C) the guest D) the host |