Persian cuisine or the cuisine of Iran is diverse, with each province featuring dishes, culinary traditions and styles distinct to their regions. It includes a wide variety of foods ranging from Chelo kebab (Barg, Koubideh Joojeh, Shishleek, Soltani, Chenjeh), Khoresht (stew that is served with basmati saffron rice: Ghormeh sabzi, Gheimeh and others), Aash (a thick soup: as a example Ash-e anar) Polo (white rice alone or with addition of meat and/or vegetables and herbs, including Zereshk polo, Baghali polo and others, and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. The list of Persian recipes, appetizers and desserts is extensive.
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