Iranian Cuisine offers an extensive style of dishes as well as culinary traditions of varied regions. It provides a wide variety of foods ranging from chelow kabab, khoresht to aash, kookoo and pollo. Added to this Iranian Cuisine includes a diverse variety of salads, pastries and drinks typical to different regions of Iran.
Herbs, sabzi are seen to be used a lot. The major Iranian Cuisine are combinations of white basmati rice with chicken, meat or fish along with plenty of garlic, onion, vegetables, nuts, and herbs. The Persian spices being used in the Iranian Cuisine includes
- Saffron
- Diced limes
- Cinnamon
- Parsley
The essential ingredients being used mostly while preparing Iranian Cuisine include sabzi, flat breads, cheese, sliced cucumbers, peeled tomatoes, chopped onions, yogurt, Persian pickles and lemon juice.
Tea is usually served at breakfast and immediately before and after meal and also a couple of times throughout the rest of the day. The conventional methods of tea preparation and drinking varies from region to region.
In Iran a diverse type of rice is available. Traditionally rice was mostly preferred by the residents of northern Iran whereas in the rest of the country bread was the dominant staple. Some of them have been mentioned below:
- Champa
- Rasmi
- Khanjari
- Shekari
- Doodi
- Anbaru
- Mowlai
- Sadri
