In her own words:. Tori was very kind to agree to run the article here again as a guest post with some adjustments and a few new pictures. With special thanks to Tori please find the text of the article below. What exactly does that mean? These attributes are associated with the color and temperature of the skin, temperament, etc. Generally, high-energy, high-fat foods and most spices are considered hot.

You may be asking yourself how its possible that there can be that great a variety of Persian beverages. Well, Persian cuisine never fails to impress. There are nearly more than twenty different varieties of Persian stews, the three most famous of which are ghormeh sabzi, gheymeh and fesenjan. These Persian stews form the bedrock of Iranian cuisine.

January , I was in Berlin with a good Turkish friend. She is vegetarian. At some point she expressed her stomachache.

Living an Iranian lifestyle, you naturally learn to avoid eating a certain combination of foods and ingredients. Fish with yoghurt or melon with honey are two of the most mentioned examples. The roots of this eating habit go back to Traditional Iranian medicine TIM which is the traditional medicine practised in Iran for over years.