What do Iranians eat?

Iranians like to eat candied apples, pomegranates and fish, and do not eat nuts such as walnuts and almonds.

National traditional food, the most famous of which are:

Red Ruoka cloth (braised rice with kebabs of mutton or beef and chicken);

Aubrecht (mutton, beans, spices and potatoes are stewed together in water, similar to mutton buns in Xi 'an, China);

Horexit (home cooking with various ingredients, served with rice);

Fei Xinjiang (stewed poultry, especially geese or ducks, with walnuts, pomegranate juice, olives, sugar and spices);

Durmai (a dish made by wrapping fresh grape leaves with meat and other ingredients and then cooking).

Especially in the northwest of Iran, some local dishes are cooked with wild plants or vegetables and beans, and can also be enjoyed with meat, which is very delicious. In the south, many dishes are made of fish. Iranian caviar is made of sturgeon from Caspian Sea, which enjoys a high reputation in the world and is very nourishing. Shrimp from Persian Gulf is used to cook all kinds of food because of its high quality.