Ethnic and traditional Iranian rice-based foods
Bibliographic Data
| ID | 5166158 |
|---|---|
| Authors | Vahid Mohammadpour Karizaki (0000-0002-8681-5520, Quchan University of Advanced Technology, corresponding author) |
| Year | 2016 |
| Volume | 3 |
| Issue | 2 |
| Pages | 124-134 |
| Publication date | 2016-06-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1016/j.jef.2016.05.002 |
| OpenAlex | W2345961714 |
| Language | EN |
| Citations received | 8 |
| References cited | 23 |
Iranian national cuisine is very diverse and nutritious. A rice-based diet is commonly used by all people throughout the country. The current work aimed at documenting the ethnic and traditional rice-based foods prepared and consumed in Iran. The data were collected by individually interviewing people from 15 cities in five districts of Iran (north, south, west, east, and central parts), as well as searching literature and scientific sources. A list of 100 ethnic and traditional rice-based foods of Iranian cuisine is presented in three categories: main meals, soups/pottages, and sweets/desserts. The main ingredient of traditional and ethnic Iranian foods is rice. Iranian people develop many ways to create and consume rice-based foods
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| Unique citing works | 8 |
|---|---|
| Citations per year | 0,89 |
| Citation span | 2017 - 2025 (9) |
| Citation velocity | recent |
| Highly cited | No |
| Citation types | Neutral: 6 |