Iran
Bread is the star of an Iranian breakfast. Iran has several kinds of naan, and our plate features the relatively thick barbari. Fresh herbs such as basil and mint are eaten generously, tucked into bread with garlic chives and other raw vegetables, white fresh cheese called paneer, cream and honey. Kuku sabzi, an omelet packed with vegetables and herbs, is another breakfast favorite. We also offered traditional Iranian drinks and desserts.
As an Islamic country, Iran follows dietary customs such as avoiding pork. Saffron, of which Iran is the world's leading producer, rose water, cinnamon and dill also give its cuisine a distinctive character.
Once known as Persia, Iran flourished as a crossroads on the Silk Road, bringing Eastern and Western cultures together from the time of the Sasanian Empire around the third century. Its beautiful and varied landscape includes mountains, deserts and fertile agricultural regions, with four distinct seasons. This setting has nurtured a distinctive food culture also known as Persian cuisine.
With thanks to
The Embassy of the Islamic Republic of Iran
Nahid Nikzad