Iranian cuisine

Iranian cuisine

• Typical Persian main dishes are combinations of rice with meat
• Spoon and fork are main eating utensils, Most tables are set with a spoon and fork only. 
• Fresh green herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins.
• the Iranian culinary style is unique to Iran, though  has been influenced by Iran's neighboring  such as Turkish cuisine, Azerbaijani cuisine, Kurdish cuisine, Caucasian cuisine, Mesopotamian cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and minor aspects from Russian cuisine
• Most famous Iranian cookbooks
  • Art of cooking (Honar Ashpazi - هنر آشپزی) Roza montazami   - Most Seller book in Iran after Quran and Hafez 
  • ketab e mostatab e ashpazi: az sir ta piaz by Najaf Darya Bandari(Famouse Iranian writer and translator) and  and his wife
• To achieve a balanced taste, characteristic Persian flavorings such as saffron, dried lime, cinnamon, and parsley are mixed delicately and used in some special dishes.
• Mahan is only 30 kilometers away. Thereby you can visit Shazdeh's garden, a UNESCO World Heritage Site which is about 5.5 hectares with a rectangular plot and a wall around it. 
• Arge-Bam is listed by UNESCO as part of the World Heritage Site “Bam and its Cultural Landscape”.
  • The origin of this enormous citadel on the Silk Road can be traced back to the Achaemenid period (6th to 4th centuries BC) and even beyond.
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