Next Stop: Iran

Persian cuisine is one of the oldest and richest cuisines in the world, however it is not widely recognized as it is often confused with Middle Eastern cuisine, a much broader and more general term, and this confusion is further perpetuated by restaurants and markets providing authentic Persian cuisine that label themselves as Middle Eastern. In reality, Persian cuisine is vastly different from what is found in the greater Middle East. It should be mentioned, however, that Persian cuisine has lots of similarity to Greek cuisines in its kebabs and to Indian cuisine in its stews.

Iranian cuisine, apart from its antiquity in the region, has also been a very influential and standard set of fare throughout neighboring countries. Afghanistan, the south-Central Asian states, and the cuisines of North India and Pakistan derive heavily in part from the cuisine of Iran. Iranian food is spicy. Herbs are used a lot, as is fruit from plums and pomegranates, to quince, prunes, apricots, and raisins. The main Persian cuisines are combinations of rice with meat, chicken or fish and plenty of garlic, onion, vegetables, nuts, and herbs. To achieve a balanced taste, unique Persian spices such as saffron, diced limes, cinnamon, and parsley are mixed delicately and used in some special dishes.

Traditional Persian cooking is done in stages, at times needing hours of preparation and attention. The outcome is a well-balanced mixture of herbs, meat, beans, dairy products, and vegetables. Major staples of Iranian food that are usually eaten with every meal include rice, various herbs (mint, basil, dill, parsley), cheese (feta or Persian panir, derived from goat or sheep's milk, and sometimes cow's milk), a variety of flat breads, and some type of meat (usually poultry, beef, lamb, or fish). Stew over rice is by far the most popular dish, and the constitution of these vary by region. Tea (chai) is the drink of choice on nearly every occasion, and is usually served with fruit, pastries, or sweets. You can usually find tea brewing throughout the day in most Iranian homes. Doogh, a yogurt drink, is also quite popular.

One of the oldest recipes, which can trace its existence back to the time of Persian empire, is khoresht-e-fesenjan, consisting of duck or sometimes chicken in a rich pomegranate and walnut sauce that yields a distinctive brown color, most often served with white rice.

Information from:
http://en.wikipedia.org/wiki/Persian_cuisine