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Iranian food

A visit to Iran yields a stunning variety of culinary delights. Between the familiar kebab and the decidedly outré grilled lamb’s testicles, there’s a vast spectrum of foods: caviar, pickle, and smoked fish in the north; samosas, falafel and hot and sour shrimp in the south; noodles, flatbread and rosewater-scented ice cream across the country.

Traditional Iranian food combines the savory of fresh herbs and spices like saffron, merges it with the sweet of pomegranate, barberry and cinnamon and tops it all off with a flourish of nuts, dried fruits and beans. The result: a taste profile which does not present one distinct flavor, but instead serves up layers that keep the taste buds guessing as to what is and what’s coming next.