IRAN’S NATIONAL DISH, SLOW COOKED LAMB IN PARSLEY, CORIANDER, CHIVES, FENUGREEK SAUCE WITH KIDNEY BEANS AND SUN DRIED LIME SERVED WITH SAFFRON RICE

FESENJOON HAILS FROM THE VERDANT NORTHERN IRANIAN HILLS AND COAST, BREAST CHICKEN COOKED SLOWLY IN TANGY SWEET, SOUCE GRINDED WALNUTS AND POMEGRANATE PURE SOUSE SERVED WITH SAFFRON RICE

THE KING OF ALL PERSIAN DISHES, MORASA POLO, OR PERSIAN JEWELLED RICE, BEDAZZLES THE EYE WITH TWINKLES OF RED, GREEN, ORANGE AND GOLD. SAFFRON RICE TOPPED WITH SLOW COOKED SAFFRAN BREAST CHICKEN AS WELL AS COMBINATION OF SLIVERED PISTACHIOS, ALMONDS,BARBERRIES, ORGANIC ROSE AND A FLAVORFUL ORANGE PEEL

A LOCATED GILAN DISH (NORTHERN IRAN AND CASPIAN SEA REGION). IRAN’S NATIONAL DISHSLOW, SLOW COOKED LAMB IN , CORIANDER, CHIVES, FENUGREEK SAUCE WITH KIDNEY BEANS AND SUN DRIED LIMEN AND A WHOLE EGGPLANT AND TOMATO (THIS TWO SERVED ONLY ON GILAN PROVINCE) SERVE WITH SAFFRON RICE

CEREMONIAL FOODS,ORIGINATING FROM QAZVIN(OLD CAPITAL OF IRAN), LAMB MEAT BRAISED WITH ONIONS AND SPICES, AS WELL AS STEAMED RICE AND A FLAVORFUL COMBINATION OF SLIVERED PISTACHIOS, ALMONDS, BARBERRIES, AND SLICED ORANGE PEEL

A LOCAL SOUTHERN IRANIAN DISH( CITY OF BUSHEHR ON THE PERSIAN GULF COAST) SHRIMP FLAVORED WITH SAFFRON AND GARLIC, COOKED WITH ONIONS AND POTATOES AND LOCAL SPICES AND TOMATO SAUCE SERVED WITH SAFFRON RICE

CEREMONIAL FOODS FOR THE WEDDING CEREMONIES, ORIGINATING FROM AMOL CITY IN MAZANDARAN PROVINCE (NORTHERN IRAN AND CASPIAN SEA REGION). LAMB NECK (WITHOUT BONES) SLOW COOKED IN SPECIAL AND LOCAL SPICES, SERVED WITH SUMAC RICE AND SPECIAL SAFFRON RICE AND NORMAL RICE, AND DECORATED WITH A LAYER OF FRESH PARSLEY AND CHOPPED ONION

SLOW COOKED LAMB SHANK (MASHHADI RESEPI) IN ONION AND GARLIC SERVED WITH SAFFRON RICE