Chelo Kebab is perhaps the most iconic dish in Iranian cuisine. It consists of steamed basmati rice served with skewered and grilled meat, typically lamb or beef. The rice is often flavored with saffron and served with grilled tomatoes and a side of yogurt. This dish is a staple at gatherings and celebrations, symbolizing hospitality and tradition in Iranian culture.

Fesenjan is a rich and flavorful stew made with ground walnuts and pomegranate molasses, often cooked with chicken or ground meat. The combination of sweet and sour flavors makes it unique. Fesenjan is typically served with rice and is a popular dish during special occasions, especially during the Persian New Year (Nowruz).

Ghormeh Sabzi is a traditional Persian herb stew made with a mix of sautéed herbs, kidney beans, and lamb or beef. The dish is flavored with dried limes, which add a distinctive tang. It is often served with rice and is considered a comfort food in many Iranian households.

Tahchin is a savory rice cake made with saffron, yogurt, and chicken or lamb. The rice is layered with the meat and baked until golden brown. This dish is often served at festive occasions and is known for its unique texture and flavor. It is a favorite among Iranians for its delicious taste and beautiful presentation.

Dolmeh refers to stuffed vegetables, typically grape leaves or peppers, filled with a mixture of rice, meat, and herbs. This dish is often served with yogurt and is popular for its delightful combination of flavors. Dolmeh is commonly prepared for family gatherings and special occasions, showcasing the art of Persian cooking.

Ash Reshteh is a thick Persian soup made with noodles, beans, and a variety of herbs. It is often garnished with fried onions and served with a dollop of yogurt. This dish is particularly popular during the colder months and is often made for gatherings and celebrations, symbolizing abundance and prosperity.

Chicken Kebab or Jooje Kebab is a popular Persian dish made from marinated chicken, typically skewered and grilled over an open flame. The chicken is often marinated in a mixture of yogurt, saffron, lemon juice, and various spices, which enhances its flavor and tenderness. Jooje Kebab is usually served with saffron rice, grilled tomatoes, and some fresh herbs, making it a favorite choice for family gatherings and celebrations. Its delicious taste and appealing presentation make it a staple in Iranian cuisine.

Herb Frittata or Kuku Sabzi is a traditional Persian herb frittata that is packed with a variety of fresh herbs, including parsley, cilantro, dill, and green onions. The dish is made by mixing the herbs with eggs and seasoning, then cooking it in a pan until it is set and golden brown. Kuku Sabzi is often served as an appetizer or a light main dish, accompanied by yogurt and bread. Its vibrant green color and aromatic flavors make it a delightful addition to any meal, especially during festive occasions like Nowruz.

Khoresht-e Bademjan is a delicious eggplant stew made with tender pieces of meat, usually lamb or beef, and flavored with tomatoes and spices. The eggplant is often fried before being added to the stew, giving it a rich flavor. This dish is typically served with rice and is a favorite among many Iranians for its comforting taste.

Kebab Torsh is a unique type of kebab marinated in a mixture of pomegranate juice, walnuts, and various spices. This dish is particularly popular in the northern regions of Iran, where the flavors of the marinade complement the grilled meat beautifully. It is often served with rice and grilled vegetables, making it a flavorful and satisfying meal.

Sabzi Polo ba Mahi is a traditional Persian dish that is especially popular during the Persian New Year (Nowruz). This dish consists of fragrant basmati rice mixed with a variety of fresh herbs, such as dill, parsley, and cilantro, giving it a vibrant green color. The rice is typically served alongside fried fish, often seasoned with turmeric and lemon. The combination of the herbed rice and the crispy fish creates a delightful balance of flavors, making it a festive and beloved meal in Iranian households.

Khoreshte Qeimeh is a hearty Persian stew made with diced meat, usually lamb or beef, and split peas. The dish is flavored with a variety of spices, including turmeric and cinnamon, and is often enriched with fried potatoes on top. Khoreshte Qeimeh is typically served with steamed rice and is a popular choice for family gatherings and special occasions. Its rich flavor and comforting texture make it a beloved dish in Iranian cuisine.

Baqlava is a popular Persian dessert made of layers of filo pastry filled with nuts and sweetened with syrup or honey. This rich and sweet treat is often served during special occasions and celebrations. The combination of crispy pastry and nutty filling makes baklava a beloved dessert in Iranian culture, enjoyed by people of all ages.

Zulbiya ba Bamiyeh is a popular Persian dessert, especially during the month of Ramadan. This sweet treat consists of two main components: Zulbiya, which are deep-fried dough pastries soaked in syrup, and Bamiyeh, which are similar but made with a different dough and shaped into small, round fritters. Both are often flavored with rosewater and saffron, giving them a fragrant aroma. Served together, they create a delightful combination of textures and flavors, making them a favorite among Iranians during festive occasions.