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Iranian Cuisine
Iranian cuisine or Persian cuisine includes a wide variety of foods ranging from chelow kabab (rice served with roasted meat: barg, kobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white basmati or Iranian rice:Ghormeh sabzi, ghimeh, fesenjan, and others), ash (a thick soup: for example ashe anar), kuku (vegetable souffle), polo (white rice alone or with addition of meat and/or vegetables and herbs, including loobia poolo polo, albaloo polo, sabzi polo, zereshk polo baghali polo and others).

Facts about food and Table manners in Iran

Fork and spoon are the only pieces of cutlery used at the Iranian. A knife is rarely used at lunch or dinner.

Iranians usually eat a handful of herbs and greens along with their meals include a plate full of rice. Known as sabzikhordan (edible greens) these herbs are typically a combination of chives, spring onions, mint leaves, basil, tarragon, radish, parsley and dill, often along with handful of walnuts, naan and a piece of feta cheese.

 Cafes and restaurant

Cafes and restaurant
Cafe Naderi
Underneath the Hotel Naderi, a favourite place for intellectuals and artists –design goes to circa 1950s Paris (unrenovated).

Thisplace offers a cheap, thoroughly ‘real’ local teahouse experience.

Azadegan Teahouse in Isfahan
In a lane off the northeastern corner of Naqsh-e JahanSq, this popular place sports an astonishing collection of teas hanging from its walls and ceiling.

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