Iran has a rich history dating back over 6,000 years, and many culinary delights. Apricots, artichokes, eggplants, lemons, limes, oranges, pistachios, spinach, saffron and tarragon all the features of Iranian cuisine. The spices are mixed delicately and carefully balanced to achieve the perfect combination.For all lunches and Iran, some dishes and side plates ("mokhalafat") are considered essential. These include:
- Sabzi - A plate of fresh herbs like basil, cilantro, coriander, fenugreek, Persian watercress and tarragon.
- Naan - Persian flatbread
- Panir - A variety Persian cheese similar to feta.
- Khiyarshur - Persian pickles.
- Torshi - Condiments.
- Cucumbers, tomatoes, sliced onion, yogurt and lemon juice.
In addition, meals are traditionally accompanied by Persian tea ("chai"), which serves breakfast and before and after lunch and dinner and all day.
