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Persian culinary tradition stands as a rich and multicultural blend of different cultures, reflecting the nation's central location at the intersection of Persia and the African continent. Similar to many many kitchens, Persian culinary tradition has its own take on hot main courses, ته چین combining pungent spices, herbs, and chilies to prepare tasty and savory plates.

One of the the most well-known Persian hot plates is Fesenjan, a meat stew prepared with turkey or duck in a rich and spicy pomegranate dressing. That plate is flavored with a mix of seasonings, including cinnamon and crushed almonds and date molasses sauce. The hot kick comes from the application of red pepper flakes or garlic powder.

Another well-known Iranian fiery dish is Eggplant Stew Bademjan, a braised eggplant stew prepared with potato and various herbs and garlic. This aubergine boils in a flavorful broth prepared with beef broth plants and herbs, composed crushed cinnamon and cumin.

Lamb or Beef Stew are a spicy stew made with lamb and potatoes and a many herbs, composed ground cinnamon. The dish gets its heat from the application of a spicy red pepper flake.

Hearty Stew is another popular Iranian spicy stew prepared with meat and potatoes and a many plants and herbs. The plate gets its kick from the use of a spicy spice called adjika made with hot peppers and spices. Stew Or Hearty Stew gives the stew a bold and aromatic flavor that is often served with a side of noodles or rice.

Finally, Zhug, is a Iranian hot dressing made with green peppers and garlic and greens that has similarities to harissa and another hot condiments and is often served as a side meal to add kick and taste to other dishes.

These just a few instances of the many fiery meals that can be found in Iranian culinary tradition. Persian culinary traditional is known for its tasty and delicious flavors, and the use of spices and red peppers is a big part of what makes these dishes so tasty.