White Onions

In Iran, white onions are an integral part of the country's culinary heritage and are widely used in traditional Persian cuisine. White onions, known as (piyaz-e sefid) in Persian, are favored for their mild and sweet flavor, making them a popular choice for various dishes. These onions are a staple ingredient in Iranian cooking and are used in a wide range of recipes, from stews and rice dishes to salads and pickles.

White onions are cultivated in various regions of Iran, benefiting from the country's diverse climate and fertile soil. The provinces of Fars, Khorasan, and Mazandaran are known for their onion farming, producing high-quality white onions that are sought after both domestically and internationally. Iranian white onions are known for their crisp texture and delicate taste, adding depth and flavor to traditional Iranian dishes.

In Iranian cuisine, white onions are often sautéed to form the aromatic base of many dishes, contributing to the rich flavors that characterize Persian cooking. They are frequently used in popular dishes such as "khoresh-e bademjan" (eggplant stew), "khoresh-e ghormeh sabzi" (herb stew), and various types of "dolma" (stuffed vegetables). Additionally, raw white onions are commonly served alongside kebabs and grilled meats, providing a refreshing crunch and pungent kick to complement the savory flavors of the main dish.

The versatility and distinct flavor of white onions make them an essential component of Iranian gastronomy, reflecting the country's rich culinary traditions and the importance of fresh, locally sourced ingredients in Persian cooking.