Dating back over 6,000 years, and many culinary delights, Iran has a rich history. Iranian cuisine feature in Apricots, artichokes, eggplant, lemon, lime, oranges, pistachios, spinach, saffron and tarragon. To achieve the perfect combination, spices are mixed delicately and carefully balanced
Some accompanying dishes and side plates (”mokhalafat”) are considered essential for all Iranian lunches and dinners such as
- Naan – Persian flat bread
- Sabzi – A plate of fresh herbs including basil, coriander, cilantro, fenugreek, Persian
watercress and tarragon.
- Panir – Somewhat similar to feta, it is a Persian type of cheese
- Khiyarshur – Persian pickles.
- Torshi – Relishes.
- Cucumbers, sliced tomatoes, onions, and yogurt and lime juice.
