Iranian cuisine is elegant, sophisticated and royal with regional culinary traditions
and distinct styles. It includes a wide variety of rice, meat and vegetable dishes like
chelo kabab (rice served with roasted meat: barg, koobideh, joojeh, shishleek, soltani,
chenjeh), khoresht (stew that is served with white Basmati or Iranian rice: ghormeh sabzi,
gheimeh, and others), aash (a thick soup: for example Ash-e anar), kookoo (vegetable
Souffle), pollo (white rice alone or with addition of meat and/or vegetables and herbs,
including loobia pollo, albaloo pollo, Sabzi pollo, zereshk pollo, Baghali Polo and
others), and a diverse variety of salads, pastries, and drinks specific to different parts
of Iran.
Fresh green herbs or sabzi are popular. Persians use fruits such as plums, pomegranates,
quince, prunes, apricots, and raisins.
Typical Persian main dishes are combination of rice with meat, lamb, chicken, or fish and
some onion, vegetables, nuts, and herbs. To achieve a balanced taste, characteristic
Persian flavorings such as saffron, dried limes, cinnamon, and parsley are mixed
delicately and used in some special dishes.
Rice Plates : Adass Polo (Lentil Rice), Baghali Polo (Lima Bean Rice), Chelo Sefeed (White
Rice), Haveeg Polo (Carrot Rice), Sabzi Polo (Vegetable Rice), Tah-Cheen (Pot-Bottom Crust
with Chicken)
Stew: Khoresht Fesenjan, Khoresht Bamieh (Okra Stew), Khoresht Ghormeh_Sabzi (Green
Vegitable Stew), Abgousht (Beef Stew)
Souffle: KooKoo Sabzi (Vegetable Souffle)
Sea Food: Mahi Sefeed (White fish)
Grilled Meat: Kabab Kubideh (Grilled ground meat)
Deserts: Rangeenak, Halva
