Culture

The Culture of Iran is a mix of ancient pre-Islamic culture and Islamic culture. Iranian culture probably originated in Central Asia and the Andronovo culture is strongly suggested as the predecessor of Iranian culture ca. 2000 BC. Iranian culture has long been a predominant culture of the Middle East and Central Asia, with Persian considered the language of intellectuals during much of the 2nd millennium, and the language of religion and the populace before that. The Sassanid era was an important and influential historical period in Iran as Iranian culture influenced China, India and Roman civilization considerably, and so influenced as far as Western Europe and Africa. This influence played a prominent role in the formation of both Asiatic and European medieval art. This influence carried forward to the Islamic world. Much of what later became known as Islamic learning, such as philology, literature, jurisprudence, philosophy, medicine, architecture and the sciences were based on some of the practises taken from the Sassanid Persians to the broader Muslim world.
After Islamicization of Iran Islamic rituals have penetrated in the Iranian culture. The most noticeable one of them is commemoration of Husayn ibn Ali. Every year in Day of Ashura most of Iranians, including Armenians and Zoroastrians participate in mourning for the martyrs of battle of Karbala. Daily life in modern Iran is closely interwoven with Shia Islam and the country's art, literature, and architecture are an ever-present reminder of its deep national tradition and of a broader literary culture. The Iranian New Year (Nowruz) is an ancient tradition celebrated on 21 March to mark the beginning of spring in Iran. It is also celebrated in Afghanistan, Republic of Azerbaijan, Uzbekistan, Turkmenistan, Tajikistan, Kazakhstan and previously also in Georgia and Armenia. It is also celebrated by the Iraqi and Anatolian Kurds. Norouz was nominated as one of UNESCO's Masterpieces of the Oral and Intangible Heritage of Humanity in 2004.
The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. The main Persian cuisines are combinations of rice with meat, chicken or fish and some onion, vegetables, nuts, and herbs. Herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. To achieve a balanced taste, characteristic flavourings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes. Onions and garlic are normally used in the preparation of the accompanying course, but are also served separately during meals, either in raw or pickled form. Iranian food is not spicy.
Iranian cinema has thrived in modern Iran, and many Iranian directors have garnered worldwide recognition for their work. Iranian movies have won over three hundred awards in the past twenty-five years. One of the best-known directors is Abbas Kiarostami. The media of Iran is a mixture of private and state-owned, but books and movies must be approved by the Ministry of Culture and Islamic Guidance before being released to the public. State censorship is often brought upon films which do not meet approval. The Internet has become enormously popular among the Iranian youth. Iran is now the world's fourth largest country of bloggers.