For the cookery of Iran is one of the great hautes cuisines of the world. Although the least known, it is one of the oldest and perhaps the most influential. It dates back thousands of years, and its influence has extended, via ancient traders and conquerors, to the Far East and the Indian subcontinent, to Europe, North Africa and even South America. Its origins can be traced through ancient texts and merchants' tales. Spinach, aubergine, orange, lemon, julep, punch, kebab, kofteh, risotto, nan and many other culinary terms come directly from the Persian language, brought to the West by the Romans, Greeks, Arabs, Crusaders, Ottomans and, finally, Indian restaurants in Britain.
Persian cuisine is more than the mere juxtaposition of ingredients.
It is a host of traditions, rooted in the ancient land of Iran , in its people, its customs and its culture. Today, despite the rapid international blending and mixing of old and new recipes from all over the world, Persian cuisine remains unique. Of course, many of its dishes are found throughout the Middle East - stuffed vegetables, yoghurt dips, kebabs, savoury and honeyed pastries, and sweetmeats all still exist in Iran . But the singularity of Persian cuisine comes from its rice dishes and the accompanying sauce or stews. The stews, to be served with plain white rice, combine an exotic blend of meats with fruits and nuts, such as duck with pomegranates and walnuts, lamb with plums and spinach or chicken with apricots and almonds.