For vitamin B1 and B6, copper, vitamin K,

For our Middle Eastern dishes our group was charged with
making ghalihey maygoo, chelow and baba ghanoush. Ghalihey maygoo is an Iranian
dish of shrimp and herb stew. The sauce consists of garlic, shallot, and curry
powder. Tomatoes are also stewed, and tamarind paste is included to add even
more acidity and flavor. The dish is popular in the Khuzestan region of Iran.

Khuzestan borders the Persian Gulf, which is a warm water body, which is
teeming with shrimp. Though other variations of ghalihey are more popular in
the region, ghalihey maygoo is still considered a specialty of the area.

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Baba ghanoush is a vegetarian condiment made up of
roasted/charred eggplants that are pureed and then mixed with multiple things
such as sesame tahini, garlic paste, lemon juice and olive oil. The roasting of
the eggplant provides a soft smoky taste to the mixture. It’s used in dishes
that involve khubz (flatbread) or pita bread mostly. The actual location of
origin has never been determined but both cultures in Levantine and Lebanese
take ownership of its origination however it is considered to be a part of the
Levantine dishes. In Arabic baba means father and ghanoush (ghannuj) meaning
pampered. It is eaten in multiple places around the world such as the Middle
Eastern countries of Syria, Lebanon, as well as being big in Brazil, West
Indies and Greece. It has recently been bought to American restaurants in New
York City in the Turkish restaurants. A lot of vegetarians use this dish as a
staple in their diets because eggplant by itself is a good source in fiber,
vitamin B1 and B6, copper, vitamin K, potassium and more and when you mix
together the eggplant, tahini and lemon juice it becomes rich in protein and
carbohydrates.

With an abundant
consumption of rice in Iran, chelow’s popularity comes to no surprise. Rice is
more of a main dish in Iran, whereas other parts of the world would consider it
a side. Due to a variety of climates, the rice grown in Iran can vary greatly
and grows in abundance. Rice is consumed in practically every meal of the day
and there are over 100 dishes that consist of it as the main ingredient. One of
the most popular rice dishes is chelow. It is a long grain rice typically mixed
with yogurt and saffron then fried to achieve crispness then topped with plain
rice and steamed. Chelow can also be mixed with a variety of legumes such as black-eyed
peas to make Chelow Dizi, or it can also be mixed with meat to make Chelow Kebab.

The people in Iran also have certain beliefs associated with some of these
dishes and believe they have medicinal properties. Although each region has
their own way of eating rice (hot, cold, sticky, or crispy) and certain
circumstances when rice is eaten (weddings, child birth, parties, and other
celebrations) it is fair to say that rice is a staple in Iranian cuisine.