Known as ‘Chelow’ or ‘Polow’ in Iran, Rice is the most important ingredient of Persian Cuisine. Rice is not just a side dish (as in Chelow Kebab) – it can be the centerpiece to many meals (as in Zereshk Polow). It has to be long grain, aged (between 2-3 years) and the most aromatic you can find. A lot of love and a multitude of methods are used to cook rice.

Iran is the largest producer of saffron in the world. Persian saffron is said to be the strongest in flavour and colour. Used extensively in many Persian dishes.

A golden tuberous root which is ground and added to stews for colour and flavour.

These herbs make up the popular 'Sabzi' mix. Used fresh or dried, they make any stew come alive.
 

Popular in a lot of dishes (particularly stews) to add a bit of tang. They are a low-acid variety that are salted then dried, are sold whole and powdered and are used to add a deep, musky, slightly sweet note to stews. Buy whole limes, which are light as a feather and crack them when adding to stews to make sure they add maximum flavour to the sauce. They can be eaten and have a lovely mellow flavour after long cooking.

Persian Sultanas that taste both sweet and sour.

Little, sweet figs. Soaked with water or milk overnight they are a good snack food – or replacement for the morning cereal.

A fermented by product from cheese-making, kashk has a strong flavour, like a liquid fetta cheese and is used extensively in Persian cuisine, mainly in dips like Kashk-e Bademjan (Grilled eggplant and whey dip).

Dried fruit that looks like a cranberry. It’s actually a wild berry grown mainly in the South Khorasan province of Iran. Its sour taste may be mellowed by adding sugar when cooking.

Clarified butter. Used extensively in cooking and also to garnish rice creating a smooth texture and warm colour and flavour.

Made in Iran since ancient times, rose water and rose petals are used to add scent to food and pastries (mostly sweet desserts and biscuits). Rosewater syrup is the basis of many refreshing drinks.

Grown and loved in Iran since ancient times in its perfect hot dry climate, Iranian pistachios are used to garnish food - they are also the essential ingredient in many biscuits and desserts. In any Iranian household, pistachios are always offered to guests. The principal producing area in Iran is Kerman, which is located in the arid southeast.

Taken after every meal and treated with great respect. Always drink black with sugar cube between the teeth.