Most international foods are found in the deluxe hotels, but the local food, lightly seasoned, is excellent and should be sampled as often as possible. Try some regional specialties: nougat in Isfahan, pistachios in Rafsanjan, dates in Bam and bergamot jam in Shiraz and northern Iran.
Rice is a national staple and is cooked superbly. Local dishes include tasty shrimp, lamb and chicken dishes (most meat is grilled), fruit, vegetables, yogurt and desserts. Sample shirin polo (chicken and rice), fesenjan (made with chicken or duck) and ab-gusht (meat stew). If you get a chance, try the caviar (Iranian caviar, considered some of the world’s best, is mostly exported). There are four more popular kinds of breads: taftoon (fresh, flat lunch bread), barbary (chewy breakfast bread), lavash (crispy and thin) and sangak (baked on hot pebbles). Iranian ice cream is also excellent.
- Rice Dishes
- Kebobs (Grills)
- Side Dishes
- Confectionary & Pastry