Think about travel to Iran, and your mind might jump to the country’s beautiful mosques, Silk Road Caravanserais, and desert scenes. Compared to its architectural wonders, the foods in Iran barely get a look in. But that doesn’t mean foods and gastronomy are not a huge part of Iranian culture.
Iranian foods after another are surprising. When you have tried several types of barbecue, stew, ash (soup), and flatbread, ask for Fesenjan (chicken in walnuts and pomegranate paste) or whatever with Bademjan (Eggplant), or Gilak Foods eat mostly sour. Then you can try sweets.
Due to its variety of ethnic groups and the impact of the neighboring culture, the cuisine of Iran is diverse.
Herbs are frequently used, along with fruits such as plums, pomegranate, quince, prunes, apricots, and raisin.
Onion and garlic are commonly used in the preparation of the accompanying course but are also served separately during meals.
Iranian best foods include Kebab, Dizi, Fesenjoon, Ghormehsabzi, Zereshkpolo and etc. Iranian Bread also is the main part of the meals special breakfast which is bought fresh daily.
Cities may have specific local varieties, but their standard ones are Barbari, a long, oval-shaped bread with deliciously chewy and doughy ends. Sangak, wheat flatbreads baked on rocks. Taftoon,a large, round, white flatbread.Lavash, a soft thin unleavened flatbread made in tandoor. Try Iranian main dishes with traditional breads :Nooshe Jan! (Bon appetit)