Persian cuisine is the traditional and modern style of cooking in Iran (formerly known as Persia). Situated in West
Asia (also known as the Middle East) with a diverse population, the Iranian culinary style is unique to Iran, though has historically both influenced and has been influenced by Iran’s neighboring and conquered regions at various stages throughout its history. Specifically, these have been mutual culinary influences to and from Turkish cuisine, Azerbaijani cuisine, Kurdish cuisine, Caucasian cuisine, Mesopotamian cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and minor aspects from Russian cuisine.
Turkish cuisine, Azerbaijani cuisine and Iranian cuisine on the other hand have heavy mutual influence on each other, due to geographical proximity, ethnic relations many common cultural aspects, shared empires, and conquering .
Fresh green herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Typical Persian main dishes are combinations of rice with meat, such as lamb, chicken, or fish, and vegetables such as onions, various herbs, and nuts. 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.
Iranian cuisine includes a wide variety of foods ranging from Chelow kabab (rice served with roasted meat: barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresh (stew that is served with white Iranian rice: ghormeh sabzi, gheimeh, fesenjān, and others), āsh (a thick soup: for example āsh-e anār), kuku (vegetable soufflé), polo (white rice served alone or with the addition of meat, vegetables and herbs, including loobia polo, albaloo polo, sabzi polo, zereshk polo, baghali polo, and others), and a diverse variety of salads, such as Shirazi salad, pastries, and drinks specific to different parts of Iran. The list of Persian recipes, appetizers and desserts is extensive.