Persian cuisine, synonymous with Iranian, is the result of years of interactions with neighboring cuisines including Turkish, Greek, North Indian, Central Asian cuisines. What has resulted is a vibrant, bright, and flavorful cuisine.
Persian cuisine is known for its uses of herbs and fruits in savory and sweet dishes alike. Common flavorings include pomegranate seeds, raisins, plums, dill weed, savory, parsley, dried lime, cinnamon, and saffron.
Advieh, the most common spice blend used in Persia, is commonly used in chicken, lamb, rice, or bean dishes. There is no other blend like it or with such an incredible aroma. It includes cumin, coriander, black pepper, cardamom, cinnamon, nutmeg, dried lime, and rose petals.
Typical Persian meals include kebabs, pilaf, stews, and soups. The dish chelow kebab is rice, typically saffroned rice pilaf, and kebabs and is considered the national dish of Iran. Khoresh is an Iranian stew that consists of herbs, fruits, and meat pieces, flavored with saffron, tomato paste, and pomegranate juice.
Persia is known to be one of the earliest regions to enjoy dessert. In fact, the first known cookies appeared in Persia in the 7th century! Nuts and fruits are commonly used in Persian desserts, as well as some spices. Bassani Sonnati, or "traditional ice cream", is a very common ice cream made of milk, eggs, sugar, saffron, rose water, vanilla, and pistachios.