Persian cuisine or the cuisine of Iran is diverse, with each province featuring dishes, culinary traditions and styles distinct to their regions. It includes a wide variety of foods ranging from Chelo kebab (Barg, Koubideh Joojeh, Shishleek, Soltani, Chenjeh), Khoresht (stew that is served with basmati saffron rice: Ghormeh sabzi, Gheimeh and others), Aash (a thick soup: as a example Ash-e anar) Polo (white rice alone or with addition of meat and/or vegetables and herbs, including Zereshk polo, Baghali polo and others, and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. The list of Persian recipes, appetizers and desserts is extensive.
Herbs are frequently used along with fruits such as plums, pomegranates, quince, prances, apricots and raisins. The Main Persian cuisines are combination of rice with meat, lamb, chicken or fish and some onion, vegetables nuts, and herbs. To achieve a balanced taste, characteristic Persian flavourings such as saffron, dried lime, cinnamon and parsley are mixed delicately and used in some special dishes. The major staples of Iranian food include rice, various herbs (mini, basil, dill, parsley), a variety of flat breads and some type of meat (usually poultry, beef, lamb or fish). Traditional Persian cooking is done in stages, many dishes needing hours of preparation and attention. The result is a well-balanced mixture of herbs, meat, pulses, dairy products and vegetables. Persian stew companied rice is by far the most popular dish, recipes very by region. One of the oldest recipes which can trace it’s existence back to the time of Persian Empire is Khoresht-e-fesenjaan consisting of chicken in a rich pomegranate and walnut sauce that yields a distinctive brown colour, most often served with white rice.
Tea (chai) is the drink of choice on nearly every occasion, and is usually served with dried fruit, pastries or sweets. You will always find tea brewing through out the day in most Iranian homes.
Doogh, a yogurt drink, is also quite popular.