Persian food or the recipes of Iran is wide, with each province featuring recipes, culinary traditions and styles unique to their regions. It includes a large range of recipes 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 wide.
Herbs are normally used together with fruits like plums, pomegranates, quince, prunes, apricots, and raisins. The main Persian recipes are combinations of rice with meat, chicken or fish and some onion, vegetables, nuts, and herbs. To get a balanced taste, characteristic Persian flavourings like saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special recipes.
