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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).

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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.

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

HajkhalimChaykhaneh
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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