Persian cooking is combination 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. The Cuisine of Persia influenced cooking all over the world, from the beef dishes of India, to the sweet and sour that graced the tables of Medieval and Renaissance Monarchs. Modern Iranian food fits perfectly with today s lighter eating style. Iranian food has a lot of similarity with the other cuisine s of the Middle East, but it is more sophisticated and imaginative, as colorful and complex as a Persian carpet.
Iranian food is inventive, rich and varied.
The dishes that have made Persian cuisine famous worldwide are mostly homemade, because Iranian women generally do not work in restaurants. One of the most celebrated dishes is ghormeh sabzi, a subtle concoction of lamb, herbs, and lemon that takes great skill and hours to prepare. Another is sesenjan, chicken in a pomegranate sauce with walnuts. Iranian food is not spicy. Herbs are used a lot, as is fruit - from plums and pomegranates to quince, prunes, and raisins.