All rights reserved. Iran filled the bill this year, with the bonus of some spectacular mountain scenery. A typical menu lists chicken, beef, trout and lamb, lamb and still more lamb. Barley soup is found everywhere, as is eggplant, though pure vegetarians are usually limited to the excellent long-grained rice grown near the Caspian Sea. Saffron is used abundantly and makes a good, inexpensive souvenir.
Dollars are in great demand.
The meats are of surprisingly good quality, in contrast to memories of tough lamb in nearby Uzbekistan. Chelou kabab is made with beef or lamb. The other version features ground meat which, when well-prepared, has a light, springy texture. The other key to a good restaurant is its flatbread. The Khansalar Restaurant bakes its bread fresh in clay ovens, so the bread is very similar to Indian naan.