Persian cuisine is the ethnic cuisine of Iran. It includes a wide variety of foods ranging from Kebab (Barg, Koobide, Joojeh, etc), Khoresh (stew that is served with white rice: Ghorme Sabzi, Gheime, etc), Aash (a thick soup), Kookoo (meat and/or vegetable pies), Polow (white rice alone or with addition of meat and/or vegetables and herbs: Loobia Polow, Albabloo Polow, etc), and different salads, pastries, and drinks specific to different parts of Iran. The list of Persian recipies, appetizers and desserts is extensive.

Major staples of Iranian food that are usually eaten with every meal include long-grain rice (not usually eaten at breakfast time), various herbs (mint, basil, dill, parsley), cheese (Feta usually, but others derived from goat or sheep's milk, but usually not cow's milk), flat bread, and some type of meat (usually chicken or beef, but sometimes lamb and pork, even though the latter is technically not eaten by most practicing Muslims). Stew over rice is by far the most popular dish, and the consitution of these vary by region. Tea 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 Iranian homes. Doogh, a yogurt drink, is also quite popular.

One of the main reasons that Persian cuisine is not widely recognized is that it is often confused with Middle Eastern cuisine, a much broader and more general term, and this confusion is further perpetuated by resturants and markets providing authentic Persian cusine that label themselves as such. A lot of Persian markets and resturants are labeled as Middle Eastern, International, Asian, or Mediterranean in order to broaden their appeal to the Western consumer, and perhaps in order to disassociate themselves with the negative view a lot of Westerners have about Iran and its current regime. In reality, Persian cusine is one of the oldest and richest cusines in the world, and is sometimes vastly different from what is found in the greater Middle East.

Traditional Persian cooking is done in stages, at times needing hours of preperation and attention. The outcome is a well-balanced mixture of herbs, meat, beans, dairy products and vegetables. The concept of vegetarianism is unknown to the average Iranian. One of the oldest unique recipes is Khoresh-e-Fesenjaan, a stew consisting of meat in a rich pomengranate and walnut sauce that yields a disnctive brownish color, most often served with white rice.

Popular fast food items in Iran include Chelo Kebab (white rice and beef), Joojeh Kebab (the same, but substituting grilled chicken), Kebab sandwiches, and a number of different derivatives of traditional slow-cooked meals. An increasing preference for Western style food amongst a younger generation of Iranians has sprouted many pizza, hamburger, and fried chicken establishments, but Western food is usually served alongside staples such as those mentioned above.

External link

• Persian Recipes
• Persian restaurants worldwide:

http://www.farsinet.com/farsieats/

• Easy Persian recipes:

http://www.iranmania.com/travel/eating/