Persian Catering in Orange County
Welcome to Catering Services OC, where we offer the best Persian catering services in Orange County, California.Whether you are planning a buffet, seated dinner, cocktail party, or fundraiser, we offer you innovative cuisine customized to you – ideal for the season and perfect for the chosen theme of your event. After years of wining and dining thousands of happy customers, we ensure your event unfolds just as you imagined!
Catering Services OC culinary brilliance continues to set the standard of authentic Persian dining. Our talented and experienced chefs bring an advanced level of creativity and flavor to all presentations. Our customizable catering options include delicious hors douvres, appetizers, entrees, and desserts. With boundless menu selections, special ethnic, dietary, and seasonal options are a breeze!
As one of the leading catering companies in Orange County and the preferred Persian caterer for the area’s most prominent venues Catering Services OC offers an assorted variety of classic and contemporary settings to host any size occasion. Planning a destination event? Our experienced Destination Events team will accommodate your every need in any location.
Whether you’re arranging a family-style dinner for ten or buffet for 500, Catering Services OC renowned Persian cuisine offers a first-class, fine-dining experience.
History of Persian Food
Persian food takes time-from grinding spices in the morning to simmering fragrant stews for hours, Persian cuisine requires patience. Of course, it took over a thousand years for Persian cuisine to develop. Incorporating elements of Indian, Greek, Arabic, and Turkish cooking, Persian food is a product of cosmopolitan history.
Until 1934, Iran was known as Persia, leading to the association of Iranian and Persian food. An enormous empire that originated nearly 2000 years before classical Greece, Persia once extended all the way to India. One of the earliest introductions to Persian cooking was Indian curry. The Persian occupation of India also brought basmati rice, now a staple ingredient.
Skipping ahead those two millennia, Greece invaded Persia around 200 CE. Then, the Greeks brought grape leaves, yogurt, and a categorization of foods into “hot” and “cold,” a Greek medical tradition. Â When the Arab caliphates invaded in Persia in the 600s, lamb, dates, and figs were introduced. Then, the Ottoman Empire took over Persian land in the 900s. Along with the Turks came stuffed foods (Turkish dolma), meatballs (kofte), kebabs, and coffee.
The constantly shifting landscape of empires, expanding trade networks, and increased commerce between Europe and Asia made Persia a meeting place for spices, seeds, and fruits. A true melting pot of different cuisines, Persia constructed a unique culinary tradition from international ingredients and techniques.
Stews, or khoresh, make up the soul of Persian cooking. Ingredients might include celery, prunes, spinach, pomegranates, chicken, walnuts, eggplant, or most importantly, lamb. Incredibly diverse, khoresh usually comes with chelow. A golden-crusted basmati rice, chelow looks like a domed cake. Tah dig, that golden-crust, is given to an honored guest.