Persian cuisine The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. It includes a wide variety of foods ranging from chelo kabab (barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white Basmati or Iranian rice: ghormeh sabzi, gheimeh, and others), aash (a thick soup:as an example Ash-e anar), kookoo (vegetable omeletes), pollo (white rice alone or with addition of meat and/or vegetables and herbs, including loobia pollo, albaloo pollo, Sabzi pollo , zereshk pollo, and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. The list of Persian recipes, appetizers and desserts is extensive.
Herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. The main Persian cuisines are combinations of rice with meat, chicken or fish and some onion, vegetables, nuts, and herbs. To achieve a balanced taste, characteristic Persian flavourings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes.