Persian cuisines are famous for their excellent taste. There are varieties of traditional, national and international dishes in Iranian restaurants. Therefore, there is a wide range of delicious choices at hand.
In most Iranian restaurants, depending on the geographical location, various types of meats such as lamb, beef, chicken, turkey, quail, fish, shrimp, oysters, crabs and octopus are served. Pork is not served in Iranian restaurants for religious reasons. The variety of vegetarian dishes in Iran is great, so vegetarians can easily order food in restaurants.

There are so many different dishes according to geographical and cultural identities, here we just mention some more popular ones.

Drinks

In iran, various types of malt drinks or non-alcoholic beer are popular.
People in Iran tend to drink tea, Sharbat (a cool and sweet drink) or Doogh (souer yogurt drink).
Recently, drinking coffee has become very popular throughout Iran. You can find a wide variety of hot and cold drinks in Iranian coffee shops.

DIFFERENT KINDS OF KEBAB

Chelow Kebab is the national dish of Iran. The meal is simple, consisting of steamed, saffroned Persian rice (chelow) and kebab, of which there are several distinct Persian varieties.

Kebab Barg:
The main ingredients of Kebab Barg are fillets of beef tenderloin, lamb shank, onions and olive oil.

Kebab Koobideh:
Kebab Koobideh is a Persian minced meat kebab which is made from ground lamb, beef.
It is served with or without rice, commonly serving with fresh basil.

Kebab Shishlik:
Shishlik or Lamb chaps Kebab which is known as the King of all Kebabs is one of the most delicious and luxurious dish of Persian cuisine. It is made with tender cuts of lamb ribs known for their succulent taste.

Jujeh kebab ( Chiken Kebab):
Jujeh-kebab is an Iranian dish that consists of grilled pieces of chicken.

Kebab Bakhtiari:
Kebab Bakhtiari is a combination of Jujeh Kebab and Kebab Barg in a decussate form.

DIFFERENT KINDS OF KHORESH

Khoresh is a generic term for stew dishes in Persian cuisine. It generally refers to different stews in the Persian cuisine, and is typically served beside polo (rice). In Persian cuisine there are many different Khoresh with many unique ingredients.

Ghormeh Sabzi:
Ghormeh sabi is a Persian herb stew. It is a popular dish in Iran. Including red kidney or black-eyed beans, fresh fenugreek, coriander or parsley, spring onions or leeks, boned leg of lamb, onion and dried limes.

Fesenjan:
It is a thick, tart stew made from pomegranate syrup and ground walnuts. It is traditionally made with poultry (duck or chicken); but also variants using meat balls. It is one of the richest (nutritious) Persian stews and it can be cooked to have either sweet-sour or sour taste.

Qeymeh:
Qeymeh is a Persian stew of which the main ingredients are meat, tomatoes, split peas, onion, turmeric and lemon or lime. It is typically served with thin French fries. This stew can also be combined with aubergine or zucchini, which is called Qeymeh Bademjan.

PERSIAN TRADITIONAL DISHES

Aash:
Ash is part of Iranian cuisine similar to soup but thicker, which is usually served hot.

Aash Reshteh:
The ingredients used are reshteh (thin noodles), kashk (a whey-like dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye
beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper. As seen it is a very nutritious Iranian dish having no meat.

Abgusht( Dizi):
Abgusht is a Persian and Mesopotamian stew. It is also called Dizi, which refers to the traditional stone crocks it is served in.
Abgusht is usually made with lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried lime.

Kufteh:
Kufteh is an Iranian, Middle Eastern, and Turkish meatball or meatloaf. In its simplest form, Kufteh consists of rice, minced meat
made in to balls or ground meat -usually beef or lamb - mixed with spices and onions.
Another type of Kufteh is called Kufteh Tabrizi which is a large stuffed meatball from the city of Tabriz.

DESSERT

Sholeh Zard:
Sholeh Zard means "soft yellow". It's rice pudding on the other hand is dairy free. For those of you who are lactose intolerant or vegan. Its beautiful yellowish colour is from Iranian Saffron. It also contains sugar and decorates with cinnamon powder, sliced almonds and Iranian pistachios.

Faloodeh:
Faloodeh, originally Paloodeh is an Iranian cold dessert consisting thin vermicelli noodles made from corn starch mixed in a semi-frozen syrup made from sugar and rose water. It is often served with lime juice and sometimes ground pistachios. It is a traditional dessert in Iran. Paloodeh is originally from
Shiraz and in Iran it is especially famous as Faloodeh Shirazi.

Saffron Ice cream:
Saffron Ice cream, locally known as bastani sonnati zaferani, is an Iranian ice cream made from milk, yolk, sugar, rose water, saffron, vanilla, and pistachios. It is known widely as Persian ice cream. Bastani often contains flakes of frozen clotted cream.

IRANIAN BEVERAGES

Generally traditional Iranian beverages are herbal and except Doogh which is based on yogurt and tastes somehow salty, others mostly taste sweet.

Sharbat:
Sharbat is a popular West and South Asian drink that is prepared from fruits or flower petals. It is sweet and served chilled. It diluted with water to create the drink. Popular sherbets in Iran are made of one or more of the following: sour cherry, quince & lemon, orange, strawberry and...

Sharbat-e Sekanjebin:
Sharbat-e Sekanjebin is one of the most favourite one. It is so fragrant and delicious. It is a mint and vinegar syrup. For hot summer days.

Khak-e Shir:
Khak-e Shir is another favourable drink. An infusion of teff (Sisymbrium Sophia) seeds, rose water, and sugar. This Persian influenced drink brightens your mood from the inside out.
Rose water is a natural antidepressant and the teff seed has all 8 essential amino acids.

Herbal Distillates:
Herbal Distillates are other type of Iranian beverages that are mostly popular in central Iran specially in Shiraz.