Iran’s cuisine is one of the most influential in history, having left its mark on a wide swath of the Old World extending from Morocco in the west to India in the east and north throughout Central Asia. During the middle ages, the haute cuisine of the Caliphs and the Sultans was heavily Persianized, but Iranian influence also spread on a folk level to Europe (marzipan, Spanish escabeche), China (baozi dumplings), Southeast Asia (the laksa noodles of Singapore) and even Siberia (the Russians got their famous ravioli-like pasta pelmeni from a Finnic people who had learned it from Persian merchants).
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