Caviar might be one of Iran’s main exports, but most Iranians seem to stick to more typical Middle Eastern recipes.
Flavors are subtle, with cinnamon, cloves, turmeric, cardamom, and saffron never drowned out by excess of garlic. The staples are wheat bread and long-grain white rice with lashings of yogurt, lamb and eggplant
Iranians tend to eat a lot of dry cheeses and rich yogurt as Iran’s climate favors the goat, which is called as the “poor mans cow”, but does not suit keeping fresh milk. Most families make their own yogurt that can be used as an ingredient in many dishes or as a cool refreshing drink.
Iranians are proud of themselves on their skill in cooking of rice, and there are a lot number of kinds of two common recipes, polo and chelo. Polo is made of vegetables or meat cooked and mixed with rice, whereas chelo is prepared over the course of many hours with crustier rice topped with sauces.
