The ancient Persian kitchen was known for its aromatic and flavorful cuisine. While they did not have built-in steam ovens, they used a technique called 'dampokhtak' to steam their food. Dampokhtak involved placing the food in a tightly sealed pot with a small amount of water. The pot would be placed over a low flame, and the steam created within the pot would cook the food slowly and infuse it with flavors. This method was commonly used for cooking rice, stews, and vegetables. The ancient Persians believed that steaming helped retain the natural flavors and aromas of the food, making it a popular cooking technique in their kitchens. The kitchen was a place of hospitality in Persian culture, and the use of dampokhtak added warmth and richness to their dishes.
