The Persian Cuisine

Many foods famously associated with Middle Eastern, and indeed World cuisine have their origins in Persia, such as kebab and ice cream. It includes a wide variety of foods ranging from chelow 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, fesenjan, and others), polo (white rice alone or with addition of meat and/or vegetables and herbs, including sabzi polo, zereshk polo, baghali polo and others), and a diverse variety of salads, pastries specific to different parts of Iran. The list of Persian recipes, appetizers and desserts is extensive. Fresh green herbs are frequently used along with 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.