Gastronomy
Iran with its diver’s culture and nature can offer visitors endless variety of exotic and delicious dishes. Everyone has heard of kebab, but different kinds of kebabs are just tip of an iceberg when it comes to finding desired flavor and taste. Iranian food is of great variety; however, there is not much choice in the menus of the restaurants.

Iran with its diver’s culture and nature can offer visitors endless variety of exotic and delicious dishes. Everyone has heard of kebab, but different kinds of kebabs are just tip of an iceberg when it comes to finding desired flavor and taste. Iranian food is of great variety; however, there is not much choice in the menus of the restaurants. Having a guided trip makes it easier to have different sorts of food, as the guide can order a specific kind of food before arriving at the restaurant.

The Iranian main dish usually includes rice, meat or some kind of sauce with meat, with additional bread, yogurt, soup, and vegetables. Iranians prepare the rice in a way other than other Asian countries. The yogurt is not sweet, but most of the time sugar can be added to sweeten it. There are different kinds of soup available. The vegetables are served with a mixture of different herbs. Iranian bread is flat, and of great variety. Different sorts of flat bread, baked in traditional ways are available as well as rolls and baguettes. 
The primary food in classical Persian cuisine is rice, delicately prepared with herbs and nuts, sumptuous rice dishes are served in assorted variations. The main dish served in restaurants through out Iran is the kebab. The standard chelo kabab is a long thin strip of meat or mince served with a mound of rice or with bread and grilled tomatoes. Kabab Barg is a thinner and more variable in quality. The most common version is Kababe Kobideh made out of minced meat. 
One of the prizes of Iranian cooking is fesenjān, a meat stew made with pomegranate juice, walnuts, aubergine and cardamom. Qormeh Sabzi is rather bitter stew made from lamb, various vegetables and dried lime. If you have a sweet tooth, try some delicious and refreshing pāludeh in Shiraz, chewy gaz from Isfahan or many delicious products made from honey, particularly in north-western Iran. Also Iranian tea which made with samāvar is also famous. Teahouses in all cities serve saffron tea which is special tea of Iran.
 
Here is a recipe for a special Iranian dish called Dolmeh ,Try making it only if you are good cook
Dolma (Stuffed Grape Leaves)
Ingredients
1 jar grape leaves (available at most Greek, Middle Eastern, and Italian markets)
1½ cups uncooked rice
1 medium onion, diced
¼ cup olive oil
2 cups water
½ cup fresh parsley, chopped
2 Tablespoons fresh dill, chopped
1 teaspoon fresh mint, chopped
¼ cup feta cheese, crumbled
½ cup pine nuts
½ cup raisins
½ cup lemon juice
Salt and pepper, to taste
Grape leaves are sold in jars at most large supermarkets. In many Middle Eastern and Mediterranean countries, including Iran, cooks prepare a filling of rice and meat to be rolled up inside the tender grape leaves. The rolls are then simmered in a savory broth, often with tomato juice.
 
Procedure
In a saucepan, sauté the onion in olive oil until light brown.
Add rice and brown lightly.
Add the water, salt, and pepper.
Bring the water to a boil and simmer for 5 to 7 minutes, or until water is absorbed but rice is only partially cooked.
Make certain rice does not stick or burn.
Add all the ingredients except the lemon juice and mix well.
Drain the grape leaves and place 1 Tablespoon of filling in the center of each leaf.
Fold the sides in and roll the leaf up.
Place stuffed leaves in a pot in even and tight rows covering the bottom of the pan. When the bottom layer is complete, start another layer. Continue rolling dolmas until all of the filling is used.
Add ½ of the lemon juice and enough water to cover half of the rolled leaves.
Place a plate on the top layer to hold the stuffed leaves down and to prevent them from unrolling while cooking.
Simmer over low heat until most of the liquid is absorbed, about 45 minutes.
Remove the plate and dolmas from the pan, drizzle with olive oil and lemon juice, and serve. May be served warm or at room temperature. Serve with Yogurt and Mint Sauce (recipe follows) if desired.