A visit to Iran yields a stunning variety of culinary delights. there’s a vast spectrum of foods: caviar, pickles, and smoked fish in the north; samosas, falafel and hot and sour shrimp in the south; noodles, flatbread and rosewater-scented ice cream across the country. Take a look at Iran’s place on the map and it’s easy to understand why the scope of native foods is so wide. Once the center of the Persian Empire, Iran neighbors the former Soviet Union countries, as well as Afghanistan, Pakistan, the Arab states and Turkey. Although Iran is part of the Middle East, it has close ties to Europe, the Far East and Africa, owing to its central place on the Silk Road trade route. Many coveted ingredients are native to Iran, including Pistachios, Almonds, Walnuts, Saffron, Mint, Oranges, Pomegranates and Grapes. Iran has a variable climate with four distinct seasons and unlike other parts of the Middle East, where the dry terrain limited what food could be grown, the ancient Persians transformed vast stretches of arid land into fertile oases via underground aquifers that drew melted snow water into the desert. Typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried lime and other sources of sour flavoring, cinnamon, turmeric, and parsley are mixed and used in various dishes.
Here are some of the Iranian famous cuisine: