Food in Iran

Rice and bread are major staples in Iran. Common breads include flat varieties made in neighborhood bakeries, while carefully cooked rice often appears at family meals and celebrations. Chelow is plain cooked rice, often served with kebab or stew. Polo describes rice mixed or layered with ingredients such as herbs, beans, meat, fruit, or vegetables. Khoresh is a family of slow-cooked stews served with rice. Well-known styles combine meat or vegetables with herbs, legumes, nuts, or sour fruit flavors. Ash is a thick soup that may contain herbs, noodles, beans, or dairy toppings. Simple soups, bean dishes, eggs, yogurt, cheese, and fresh herbs also form part of ordinary home cooking. Tahdig is the crisp layer formed at the bottom of a rice pot. It is valued for its texture and is often shared as a special part of the meal. Tea is central to hospitality, and hosts may also offer fruit, nuts, sweets, or a full meal. Taarof can lead guests to refuse once or twice before accepting, but preferences and dietary needs should still be stated clearly. Food sold publicly generally follows Islamic dietary rules, and pork and alcoholic drinks are not part of normal lawful food service. Individual diets and levels of religious observance still vary. Iran has diverse regional cuisines shaped by climate, agriculture, and local communities. Northern, southern, central, and border regions use different fish, herbs, spices, fruits, grains, and cooking methods.