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The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. It includes a wide variety of foods ranging from , Appetizers and Desserts is extensive. Iranian food is inventive, rich and varied. It is exotic yet simple, healthy and colorful. Iranian food is not spicy. Herbs are used a lot, as is fruit from Plums and Pomegranates to Quince , Prunes , and Raisins . The main Persia n cuisines are combinations of Rice with Meat , Chicken or Fish and plenty of Garlic , Onion , Vegetables , Nuts , and Herbs . To achieve a delicious taste and a balanced diet, unique Persian spices such as Saffron , diced Limes , Cinnamon , and Parsley are mixed delicately and used in some special dishes. TRADITIONAL IRANIAN TABLE SETTINGS The traditional Iranian table setting firstly involves the tablecloth, called ''sofreh'', which is often generally embroidered with traditional prayers and/or poetry, and is spread out over a Persian Rug or table. Main dishes are concentrated in the center, surrounded by smaller dishes containing appetizers, condiments, side dishes, as well as bread, all of which are nearest to the diners. These latter dishes are called ''mokhalafat'' (accompaniments). When the food has been served, an invitation is made to all those seated at the ''sofreh'' to help themselves. ESSENTIAL ACCOMPANIMENTS There are certain accompaniments (''mokhalafat'') which are essential to every Iranian meal at lunch (''nahar'') and dinner (''shahm''), regardless of the region. These include, first and foremost, a plate of fresh herbs, called ''sabzi'' (basil, Coriander , Cilantro , Tarragon , Watercress ), a variety of flat breads, called ''nan'' or ''noon'' (''sangak'', ''lavash'', ''barbari''), cheese (called ''panir'', similar to Feta ), sliced and peeled cucumbers, sliced tomatoes and onions, Yogurt , and lemon juice. Persian pickles (''khiyarshur'') and relishes (''torshi'') are also considered essential in most regions. Tea (''chai'') is served at breakfast and immediately before and after each meal at lunch and dinner, and also many times throughout the rest of the day. The traditional methods of tea preparation and drinking differ between regions and peoples. VARIETIES OF RICE It is believed that rice (''berenj'' in Persian ) was brought to Iran from Southeast Asia or the Indian Subcontinent in ancient times. Varieties of rice in Iran include ''champa'', ''rasmi'', ''anbarbu'', ''mowlai'', ''sadri'', ''khanjari'', ''shekari'', ''doodi'', and others. Basmati rice from India is very similar to these Persian varieties and is also readily available in Iran. Traditionally, rice was most prevalent as a major staple item in northern Iran, while in the rest of the country bread was the dominant staple. Methods of cooking rice There are four primary methods of cooking rice in Iran:
VARIETIES OF BREAD There are four major Iranian flat breads:
Other breads include:
REGIONAL CUISINES Gilan ''See ''Kateh'' is the traditional dish of Gilan , and is simply Persian rice cooked in water, butter and salt until the water is fully absorbed. This method results in rice that is clumped together and is the predominant style of cooking rice in the Caspian region. In Gilan and Mazandaran , ''kateh'' is also eaten as a breakfast meal, either heated with milk and jam, or cold with Persian cheese (''panir'') and garlic. ''Kateh'' is not commonly served in other parts of Iran, but is prescribed widely as a natural remedy for those who are sick with the Common Cold or Flu , and also for those suffering from stomach pains and Ulcers . The Gilani variety of rice is considered the best in Iran, where it has been cultivated since the Fourth Century BCE . Khuzestan ''See FAST FOOD, IMPORTED AND ADAPTED FOODS Popular fast food items in Iran include Chelow Kabab (literally "rice and kabab"), joojeh kabab (the same, but substituting grilled or broiled chicken), Nan-e Kabab (literally "bread with kabab"), kabab sandwiches, and a number of different derivatives of traditional slow-cooked meals. An increasing preference for American style food amongst a younger generation of Iranians has resulted in the establishment of many Pizza , Steak , Hamburger , and Fried Chicken establishments, but Western food is sometimes served alongside staples such as those mentioned above, and is often prepared differently (most notably with pizza). Chinese and Japanese cuisine has also become popular in recent years, primarily in Tehran , and Indian , Italian and Mediterranean restaurants are also featured. BREAKFAST (''SOBHANEH'') The basic traditional Iranian breakfast consists of a variety of flat breads (''noon-e sangak'', ''lavash'', and others), butter, Tabrizi white cheese, Feta cheese, whipped heavy cream (''sarshir'', often sweetened), and a variety of fruit jams and spreads. However, other popular traditional breakfasts (which require far more preparation) include ''haleem'' (wheatmeal with shredded lamb - similar to Western oatmeal in some respects), ''asheh mohshalah'' (thick soup), ''kaleh pacheh'' (lamb or sheep's head and feet soup), and others. These latter breakfasts are typically regional specialities, and many cities and towns all across Iran feature their own distinct versions of these dishes. Both ''asheh mohshalah'' and ''haleem'' are typically prepared the night before, to be served the next morning, and ''haleem'' is usually only served at certain times of the year (haleem specialty restaurants are only open during those times), except in southern parts of Iran, which ''haleem'' is always present. ''Kaleh pacheh'' is almost always only served from three in the morning until sometime after dawn, and specialty restaurants (serving only kaleh pacheh) are only open during those hours. , served with Doogh (yoghurt drink) and pickles.]] LUNCH AND DINNER (''NAHAR VA SHAHM'') Traditional Persian cooking is done in stages, at times needing hours of preparation and attention. The outcome is a well-balanced mixture of herbs, meat, beans, dairy products and vegetables. Major staples of Iran ian food that are usually eaten with every meal include rice, various herbs (mint, basil, dill, parsley), cheese ( Feta or Persian ''panir'', derived from goat or sheep's milk, and sometimes cow's milk), a variety of flat breads, and some type of meat (usually fowl, beef, lamb, or fish). Stew over rice is by far the most popular dish, and the constitution of these vary by region. Tea (''chai'') is the drink of choice on nearly every occasion, and is usually served with fruit, pastries, or sweets. You can usually find tea brewing throughout the day in most Iran ian homes. Doogh , a Yogurt drink, is also quite popular. One of the oldest recipies, which can trace it's existance back to the time of Persian empire, is ''khoresht-e-fesenjan'',consisting of duck or sometimes chicken in a rich Pomengranate and Walnut sauce that yields a distinctive brown color, most often served with white rice. The taste is exceptional and fuses both sweet and sour in perfect harmony. PERSIAN CUISINE IN THE WEST One of the main reasons that Persian cuisine is not widely recognized is that it is often confused with Middle East ern cuisine, a much broader and more general term, and this confusion is further perpetuated by restaurants and markets providing authentic Persian cuisine that label themselves as such. Many Persian markets and restaurants are labelled as Middle Eastern, International, or Mediterranean in order to broaden their appeal to the Western consumer. In reality, Persian cuisine is one of the oldest and richest cuisines in the world, and is typically vastly different from what is found in the greater Middle East. Although not widely recognized, Persian cuisine is gaining popularity in multicultural cities, especially in Los Angeles , which has a significant Persian population. DRINKS AND DESSERT to top off the meal concludes the Iranian feast.]] The traditional drink accompanying Iranian dishes is called Doogh . However many domestic soda beverages such as Zam Zam Cola and its competition Parsi Cola are widely consumed with meals. Both Coca Cola and Pepsi Cola have officially licensed bottling plants in Mashad , with their products surprisingly not subject to US sanctions against Iran. Other drinks of interest are several types of especially prepared Sherbet s and Khak Sheer . For dessert, there are a variety of choices, from the Persian ice cream to the Faludeh . There are also many types of sweets such as Gaz, Baghlava, and Koloocheh(a type of cookie). Alcoholic beverages Though strictly banned sometime after the Islamic Revolution of 1979 , Alcoholic Beverages may be readily available in Iran, but they are not openly available. The most common beverage is called '' Aragh-e Sagi '', which is domestically produced, with the best variety available in the province of Qazvin . Vodka is the second most commonly available alcohol, with most quantities imported directly from Russia . Some domestic varieties of Vodka are available, but cannot be easily obtained. Beer is the third most common alcoholic beverage, with much of it imported from Northern Europe via Turkey . As with vodka, domestic beer is available, but not easily obtained. Other imported Liquor s such as Scotch Whisky , Gin , and higher quality vodkas from Poland are available in some major cities, but at a much higher cost (typically even more expensive than the Western average) and as such are considered luxury items. Wine has been a major part of Iranian culture since ancient times, and this tradition has continued despite current governmental restrictions. The major wine-producing centers of Iran are Qazvin, Orumiyeh , Shiraz , and to a lesser extent, Isfahan . Red Wine is the most common variety and also the most popular, with white wine also enjoying a strong position in the north. Wine-producers are often, but not always, either of Armenian or Zoroastrian background, as non-Muslim minority groups are entitled the right to produce wine (and other alcoholic beverages) for their own use. Though it is illegal for them to sell wine to other Iranians (and to foreign visitors), this rule may not be followed and their wine may be obtained in those parts of the country where it is produced or distributed. The Armenian producers of Orumiyeh and Isfahan are, in particular, renowned for their sweet, sparkling red wines. VEGETARIANISM IN IRAN The concept of Vegetarianism is uncommon in Iran, though many vegetarian dishes are featured and in recent decades there has been growing interest in this area (and in Fruitarianism ) since the 1960s , particularly amongst the youth. A small number of vegetarian restaurants and coffee shops are featured in the major urban centers. Some of the most popular vegetarian dishes are:
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