Iranian Cuisine Like Persian carpets Iranian foods are colorful and complex! Using only small amounts of red meat and emphasizing on large amounts of grains such as rice, fruits and vegetables, Iranian food is famed for its fresh taste and healthy attributes.

It generally is based on rice (berenj) and to achieve a delicious taste and a balanced diet, unique Persian spices such as saffron, diced limes, cinnamon, and parsley are mixed delicately.

It includes a wide variety of foods ranging from chelo kabab (barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with Iranian rice: ghormeh sabzi, gheimeh, and others), aash (a thick soup) and a diverse variety of salads, pastries, and drinks specific to different parts of Iran.









  Lamb is Iran’s favorite meat, but beef and chicken can also be found. Fish is common as well, with swordfish being a famous specialty of the areas near the Caspian Sea. Seafood is very rarely eaten, and pork, like alcohol, is forbidden. There are certain accompaniments which are essential to every Iranian meal at lunch and dinner, regardless of the region. These include, first and foremost, a variety of flat breads, called naan (sangak, lavash, barbari), cheese (called panir, a Persian variant of feta), yoghurt, and lemon juice.








Persian gherkins and pickles are also considered essential in most regions. Tea (chai) is served at breakfast. At other times, it is served based on the region, usually many times throughout the day.