History of Persian Food
Since the beginning of human civilization, many tribes have invaded Iran and brought their customs, beliefs, ideas, food, and so forth. Also mutually ancient Babylonians, Assyrians, Greeks, Romans and Turks are just a few of the ethnic groups that have had a profound impact on Iranian culture and their food. Iranian cuisine is often referred to as “Persian” because by the time Iran was known as “Persian or Persian”. Iranian culture is said to have been around for many years, originating from Central Asia and extending eastward to the Indian territory at some point in its territory. The presence of spices such as “curry” in Iranian cuisine is indicative of the influence of Indian people’s tastes on the food style of the people of this land. It goes without saying that Iranians also influenced the Indian food style. When the Mongols invaded India in the 2nd year, they brought food from Iranian cuisine that was very popular with the Indians. North Indian food called “Mongolian” which is a combination of rice and seasonings like saffron, walnut, raisins, meat, etc., has been adapted from Iranians. They have in common. Several prominent Iranian dishes have also been adapted from Greeks, Arabs, Turks and Russians. After the Greek invasion of Iran, the use of “leaf hair” in Iranian food became common. Yogurt may have been imported to Iran by the Greeks or Turkish people. It is believed that the Iranian dietary rules that classify foods as “hot or cold” were derived from ancient Greek theories. Foods made from lamb, dates and figs were added to the Iranian diet after the Arab invasion. 
Vegetable groats
Years later, when the Turks expanded the Ottoman Empire into the territory of Iran, the idea of using a “hair leaf”, fruit and vegetable stuffing in the form of a food called “cabbage” was reinforced by the Turks. Dumplings and dumplings are very popular throughout the Middle East. Kebab, probably brought to Iran by the Turks, is now one of the most important Iranian dishes. “Coffee” is also likely to have been offered to Turks by the Turks. “Coffee” was widely used in Iranian history, but it was replaced by another popular drink called “Tea” that was probably imported into Iran by the Russians as a samovar brewing device.
Iranian food or Persian Food
Iranian food is one of the most delicious and fresh food in the region. These foods are also healthy and are made using a small amount of red meat (mutton or beef). But it also emphasizes more use of grains (especially rice), fruits and vegetables. Although Iranian cuisines are often in the “Middle East” category, they have been unique in their use of cooking materials and methods. It is sour or spicy and mild. The cuisine of the country is mainly based on rice, which grows relatively cheap and locally, making it affordable and accessible in the daily diet. A common meal in Iran is often a plate of rice stuffed with vegetables, fish or meat. There are two national dishes, Chloe and Polo, with which a variety of ingredients are prepared and served. Bread is one of the main Iranian dishes that are prepared in different ways and with different flavors and “sangak” and “lavash” are the most famous of them. Meat, especially chicken and mutton, is used more as a barbecue. The pieces of meat are fried and roasted on the fire.
Barbecue
Ash and stew are also Iranian favorite foods, mainly cooked with meat and vegetables. Broth is another popular dish that combines meat, peas and beans. Meatballs, which are popular foods, are made using rice, meat, and other additives. Iranian fruits, pears, grapes, dates, apricots, watermelons and melons are commonly eaten as dessert after meals. Halva and Baklava, Middle Eastern foods, are another favorite Iranian sweet dessert. Iranians also love ice cream and pudding. Although green tea is the best drink, coffee is also very popular. Iranians (especially children) enjoy sweet drinks after heavy meals. Faludeh, Juice and Doogh are popular snacks and drinks that can be bought both at home and from cafes and shops.
Canteen customs
Shoes are removed when entering an Iranian’s home. It is customary to gift or invite the host. When the food is ready to serve, the host places large dishes on top or in the middle of the table. Guests are seated around the table and dishes, bowls and other utensils are also pre-arranged. Usually men and women do not sit next to each other unless they are related. Talking at the table and eating at a meal is minimal. Although bread, rice and meat are often offered, Iranians often choose foods that are somehow derived from ancient Greek medicine. Foods are divided into two types of hot or cold, which are not because of the temperature of the food but because of its effects on the body’s physiological system. Meat, confectionery and eggplant are classified as hot foods, cucumbers, fish and yogurt. Iranians are careful to balance these two types of food. After meals, tea and fruit are used as desserts. But there are also other delicious foods such as baklava, halva and confectionery. Iranians eat three meals a day and eat snacks such as nuts, fruit and snacks. Breakfast as the first meal is slightly different from the other two lunch and dinner meals and usually includes tea, cheese and hot bread. But it is also used in various specialty areas, such as the northern provinces: honey and cold rice and fish, the central provinces: cream and yogurt and the southern provinces: they also consume feta cheese and cheese.