Persian cuisine is characterized by fresh ingredients, simply prepared. The national dish of Iran is "Chelo Kebab" or plain rice with ground meat kebab. But in most Iranian homes khoresht, or a slow-cooked stew that is served over rice, is the most common family meal. Iranian stews reflect the availability of seasonal produce. So in the fall, a quince stew with beef and yellow split peas may be prepared. In the winter, a duck stew with pomegranate molasses and ground walnuts is common. Spring and summer stews are lighter – rhubarb, lamb and mint stew or a cherry stew with chicken and cinnamon.

• Rice. Rice is the mainstay of the Iranian diet. Long-grain Basmati rice from India is the most similar to Iranian rice. The most common rice dish is Chelo. The rice is rinsed, parboiled, drained and then steamed, which results in light, fluffy, separated grains.
• Bread. Like bread in most of the Middle East, Iranian breads are characteristically "flat." Lavash bread is square shaped and very thin. Taaftun is the bread that is most commonly eaten with kebabs and similar in taste and texture to Greek pita bread.
• Saffron. Saffron comes from the stigma of the fall crocus flower. A little goes along way – which is a good thing – since saffron is the world's most expensive spice! Saffron threads are usually sold in small 1 gram packets. Just a few of the golden-red threads dissolved in hot water impart a golden, yellow hue and distinct aroma to rice and meat dishes.
• Cheese and Yogurt. Iranian cheese, a goat's milk cheese that is similar to feta cheese, is commonly eaten for breakfast with flat bread. Yogurt, either plain or flavored with herbs, accompanies lunch and dinner as a side dish.
• Herbs. Raw, fresh herbs such as parsley, scallions, basil, mint and tarragon, accompany most meals and lend brightness to Iranian meals. Fresh and/or dried herbs are also commonly used to subtly flavor stews.
• Tea. Tea is the national drink of Iran. Tea is always served to visitors as a symbol of hospitality. In Iranian homes tea is served throughout the day. Tea is always brewed from loose tea. Mixing two parts Darjeeling with one part Earl Grey creates something similar to Iranian tea. Scalding hot chai tea is served in a small clear glass to better appreciate its depth of color.

1 1/2 pounds ground beef
1 medium onion, grated
1/2 teaspoon cinnamon
1/8 teaspoon ground saffron dissolved in 1 tablespoon hot water
1 teaspoon salt
Ground pepper, to taste

In a large bowl combine the beef, onion, cinnamon, saffron, salt and pepper until well blended. Divide the meat into eight portions and shape each portion into a 3/4-inch thick, oblong patty.

Preheat grill to very hot. Grill kebab patties five to seven minutes on each side or until done. Serve with rice pilaf and grilled tomatoes. Or make a kebab sandwich "wrap" with pita bread, sliced tomatoes and fresh mint leaves.

4 boneless, skinless chicken breast halves cut into bite-size cubes
1/4 teaspoon saffron dissolved in 1 tablespoon hot water
Juice of 2 lemons
2 medium onions, sliced thin
2 teaspoons salt
Bamboo skewers soaked in water for one hour to prevent burning

Combine chicken pieces with saffron, lemon juice, onions and salt in a glass or ceramic bowl. Marinate in the refrigerator for several hours or over night. String the chicken on the bamboo skewers. Discard the marinade.

Preheat grill to very hot. Grill kebabs for 10 to 15 minutes or until done, turning occasionally while cooking.

Serve in pita bread with fresh basil and grilled tomatoes, chopped dill pickles and sliced onions.

4 plum tomatoes, cut in a 1/2-inch dice
2 peeled pickling cucumbers, cut in a 1/2-inch dice
1/4 purple onion, diced
2 scallions, chopped
Juice of 1 lemon or 1 lime
3 tablespoons olive oil
Salt and freshly ground pepper, to taste

In a glass or ceramic serving bowl combine tomatoes, cucumbers, onion, scallions, lemon or lime juice and olive oil. Add salt and pepper to taste.

This is a refreshing summertime salad. It goes great with kebabs, chicken and fish.

1 container (32 ounces) plain, unflavored yogurt
3 shallots, minced or grated
Salt and pepper, to taste

Place a colander in a large bowl. Empty the yogurt into the colander and cover with plastic wrap. Place in the refrigerator and allow the yogurt to drain for several hours or overnight. Discard the yogurt water. Empty the thickened yogurt "cheese" into a small glass or ceramic serving bowl .Mix in the minced shallots, salt and pepper. Refrigerate several hours before serving.

Serve with grilled meats and fish. Shallot yogurt cheese also makes a great dip for chips, pita triangles and crudit豮