Rice is the staple food and the Iranians cook it superbly.
Things to know: Most Iranian meals are eaten with a spoon and fork, but visitors may choose a Western dish and eat with a knife and fork. The consumption of alcohol is strictly forbidden.
National specialties:•
Chelo khoresh (rice topped with vegetables and meat in a nut sauce).
•
Polo chele (pilau rice),
polo sabzi (pilau rice cooked with fresh herbs),
polo chirin (sweet-sour saffron-colored rice with raisins, almonds and orange),
adas polo (rice, lentils and meat)
and
morgh polo (chicken and pilau rice).
•
Chelo kababs (rice with skewered meats cooked over charcoal).
•
Kofte (minced meat formed into meatballs) and
kofte gusht (meatloaf).
•
Abgusht (thick stew).
•
Khoreshe badinjan (mutton and aubergine stew).
•
Mast-o-khier (cold yogurt-based soup flavored with mint, chopped cucumber and raisins).
•
Dolmeh (stuffed aubergine, courgettes or peppers).
National drinks:
• Fruit and vegetable juices are popular, as are sparkling mineral waters.
• Tea is also popular and drunk in the many tea-houses (
ghahve khane).
Tipping: In large hotels, a 10 to 15 per cent service charge is added to the bill. In restaurants (
chelokababis) it is usual to leave some small change. Tipping is not expected in tea-houses or small hotels.
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