What are Iranian cooking equipment?

Mortar and pestle: A mortar and pestle is a traditional utensil used in Iranian cuisine for grounding spices, herbs, and nuts. It consists of a large bowl (mortar) and a smaller, heavy object (pestle) used to crush and grind the ingredients.

Sabzi Khordan: Sabzi Khordan is a large platter of fresh herbs, vegetables, and cheese that is commonly served at the beginning of Iranian meals. It includes herbs like basil, mint, cilantro, and parsley, as well as radishes, scallions, and cucumbers. Cheese is often feta or goat cheese.

Cast iron pot: Cast iron pots, known as "dizi" or "ghameh", are widely used in Iranian cooking for stews, soups, and rice dishes. They evenly distribute heat and can be used on both the stovetop and in the oven.

Chelo Kesh: Chelo Kesh is a long-handled spatula that is used for serving and fluffing rice. Its unique design helps create the iconic dome shape of Iranian rice dishes.

Tahdig Spoon: Tahdig is the crispy layer of rice at the bottom of the pot when it is cooked with oil or butter. A tahdig spoon is used to serve and lift out pieces of tahdig without breaking it.

Samovar: A samovar is a traditional metal urn that is used for preparing and serving hot tea. It consists of a container filled with water that is heated by a coal or electric element, and a teapot that sits on top.

Qazanghe (Kazan): Qazanghe is a large spherical brass pot that is commonly used for making khoresh (Iranian stew) and other dishes that require longer cooking times.

Mesh Ladle: A mesh ladle with tiny holes is used for skimming excess fat and foam from stews, soups, and other liquids.

Frying Pan or Tabeh: A frying pan is used for shallow frying, grilling, and sautéing. It can be used to cook various meats, vegetables, and flatbreads.

Chopogh (Wooden Cooking Paddle): Chopogh is a flat wooden paddle used for mixing and stirring soups, stews, and rice dishes.