Spanning three thousand years, the cuisine of Persia is one of the oldest in the world. It has demonstrated the remarkable ability to absorb and adapt the foods of other nations, starting from ancient Rome and Greece, to Mogul India, the Moslem world and the Ottoman Empire. This is why Persian cuisine still endures today with a warm familiarity, despite its alluringly exotic air
Persian cooking follows three basic principles. One, that the taste of each ingredient should blend or balance with the other. Two, that all edibles are foods and therefore, an enormous range of combinations can be created. Lastly, that fruits and nuts are not reserved merely for desserts, but are active elements of the main course.
The primary food in classical Persian cuisine is rice. Delicately prepared with herbs and nuts, sumptuous rice dishes are served in assorted variations. Another principal and versatile element is yogurt. This ingredient is used to balance the cooking, in preparing desserts, for marinating or is even mixed with water to provide a refreshing drink. Tea, served from a samovar completes the traditional Iranian meal.