Saharkhiz Saffron | Iranian Saffron ProviderSaharkhiz Saffron - Iranian Saffron Provider

Iranian cuisine, also widely referred to as Persian cuisine, includes the foods, cooking methods, and food traditions of Iran.

Iranian culinary styles have shared historical interactions with the cuisines of the neighboring regions, including Caucasian cuisine, abroad Kurdish cuisine, Turkish cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and Russian cuisine.Through the Persianized Central Asian Mughal dynasty, aspects of Iranian cuisine were adopted into North Indian cuisine.

Typical Iranian main dishes are combinations of rice with meat (such as lamb, chicken, or fish), vegetables (such as onions and various herbs), and nuts. Fresh green herbs are frequently used, along with fruits such as plums,  pomegranate,  quince,  prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried lime, cinnamon, and parsley are mixed and used in some special dishes.

Iranian “sofreh” (cloth which is spread on the floor and on which food is served) is a colorful one and the food culture of this country is very rich.

This richness is due to the diversity of natural environment. In  different areas of  the  country, based  on  existing possibilities, diverse local foods are cooked. But there are some foods, which are common all around the country, so they are considered as traditional and national foods)The most famous  foods  of  this kind are: Chelokabab (steamed rice with grilled  lamb or  beef),  Abgoosht (the mixture  of  lamb,  beans, spice,  and  potato), Khoresht  (a  kind  of  food  which  is commonly  cooked  with  different  ingredients and served with rice),  Fesenjan  (poultry,  especially  goose  or  duck,  walnut, pomegranate  souce,  sugar, and spice) and Dolmeh or stuffing ( a  mixture  of  meat and other  materials  wrapped in the fresh leaves of grapevine).  
In the northern  and  western  regions of Iran, several kinds of local  foods  are  cooked  with  wild  plants  or vegetables and beans, which are served  with,  or  without  meat  and are very tasty.  Caviar  of Iran,  which is obtained from Sturgeon fish in the Caspian Sea, has worldwide  reputation and is very tonic. Different  kinds  of  food a re cooked in northern and southern parts  of  Iran  with  fish.  The  shrimp  of  the  Persian  Gulf  is amongst the best in  the  world and due to its quality, varieties of foods are cooked with it.Baking  of  bread  in Iran  is  done in different ways.  Basically, Iranian breads are  thin and heated on the surface, so they are very soft.