User:AryaIran/sandbox

Dear LouisAragon, I really dont understand why all Irans neighbors have to be mentioned one by one in an article that is about fooood,also why is there a demograph of Irans ethnic stricture provided ? Its not like this is an article about geography and ethnicity, as far as I know usually Pan-turkic ppl try to point out the turkic pop of Iran as soon as they get the chance, well this is page not about politics or ethnological issues. Iranian ppl are not Turkic & all Iranian dishes have Iranian (indo-iranian) names, which proves their Iranian origin, if you like to point out which countries thats been influenced by Iranian food culture ,do it on their own pages. when you clam ( overv& over again)that Iranian cuisine is influenced by turkic culture, you need to provide it with references, how many Iranian dishes are common among us and Turkey ? Even the Iranian polov in Azerbaijan has a Persian name which is originally a Sanskrit word.

Fact remains that Iranian food culture is part of the greater Iranian Indo-iranian culture that is common in our IE neighbors like India. Aslo regarding the rice originated in Safavid kitchen, you need to provide sources, rice has been produced in northern Indo-Iranian speaking parts of Iran since ancient times, the Caspian travelers even took this industry with them to parts of Europe( france to be precise)

So, before you start typing "turkic" all over this article, you need to 1, come up with an Iranian dish which has a turkic name that proves its turkic influence, 2, show us a common dish between Iran and turkey ( which has a totally different (mediterranean) food culture, while Iranian food is very close to its Indo-Iranian cousins in India , Pakistan and Afghanistan. 3- regarding usage of rice (polo) in Iranian kitchen, it does not begin in safavid era, it goes far back.

RegardsAryaIran (talk) 16:52, 10 May 2016 (UTC)AryaIranAryaIran (talk) 16:52, 10 May 2016 (UTC)