Diversity of Iranian Cuisine:
Iranian cuisine is very divers and varied in a different categories, one of which is the Iranian pottage; pottage are a mix of meet, various kinds of bean, vegetables and dairies such as yoghurt and whey, however the diversity of ingredients changes Due to the ecosystem of each part of Iran.
The Iranian stews are also famous world widely, especially Ghormeh Sabzi, Gheymeh, and Fesenjan. Various types of bread such as, Sangak, Barbary bread, Lavash, Oatcake, Qelif, unleavened bread, and many others, adorn Iranian tableware especially during breakfast.
World Registered Iranian cuisines:
with food such as Baghali ghatogh, Mirza Ghassemi, Gomaj Kebab, and… in the Iranian national list, and more than 170 world registered recipe has been inscripted as the world creative city of gastronomy by The UNESCO Creative Cities Network, the other Iranian national cuisines include, Hadik Ashi (Tabriz), Gheymeh Nesar (Qazvin), Ghorut (south Khorasan), Beryani (Isfahan), Kalam Polow (Shiraz), grilled rib and Khelal stew (Kermanshah), Vine Leaf roll and kebab (Borujerd), Ghalieh Mahi (Bushehr), stuffed Ilish (Khuzestan) and many others.