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Persian cuisines include different Kebabs (Barg, Koobide, Joojeh, etc), Khoreshts (stew that is served with white rice: Ghorme Sabzi, Gheime, etc), Aash (a thick soup), Kookoo (meat and/or vegetable pies), Polow (white rice alone or with addition of meat and/or vegetables and herbs: Loobia Polow, Albabloo Polow, etc) as well as different salads, pastry and food specific to different parts of Iran. The list of Persian recipts, appetizers and desserts is extensive.
The main reason stopping non-Iranians know about delicious ancient Persian cuisine is not that there are not enough Persian/ Iranian restaurants around the world, but it is because most of these restaurants call themselves "Middle Eastern" or "Mediterranean". Even the Persian grocery stores outside Iran selling the ingredients for Persian cuisine mostly call themselves "International Market" - the main reason being the bad global image bulit by Iranian government/ Muslims in general.
Traditional Persian cooking consists of 'stages', at times needs hours of attention and the outcome is a well-balanced diet of herbs, meat, beans, dairy products and vegetables. The concept of vegetarianism is unknown to the average Iranian. One of the oldest recipes that is unique and suprisingly served in some high-end restaurants around the world is "Khoresh-e-Fesenjaan". "Khoresh" in Persian is the general term for a stew nearly always served with steamed rice.
"Khoresh-e-Fesenjaan" is a brownish colored delicious stew made of chicken pieces cooked in a mixture of grounded walnuts, pomegranate juice/puree and fried onions served on white steamed rice. Unfortunately home-made traditional cuisine like "Fesenjaan" is hardly found in restaurants in Iran as the country's youth shows more interest in western style food like pizzas and burgers, though "Chelo Kabab" still remains the main so-called "national" food the world knows Persian cuisine by.
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