Iranian "sofreh" (cloth which is spread on the floor and on which food is served) is a colorful one and the food culture of this country is very rich. This richness is due to the diversity of natural environment. In different areas of the country, based on existing possibilities, diverse local foods are cooked. But there are some foods, which are common all around the country, so they are considered as traditional and national foods. The most famous foods of this kind are: Chelokabab (steamed rice with grilled lamb or beef); Abgoosht (the mixture of lamb, beans, spice, and potato); Khoresht (a kind of food which is commonly cooked with different ingredients and served with rice); Fesenjan (poultry, especially goose or duck, walnut, pomegranate souce, sugar, and spice); and Dolmeh or stuffing (a mixture of meat and other materials wrapped in the fresh leaves of grapevine).
In the northern and western regions of lran, several kinds of local foods are cooked with wild plants or vegetablesand beans, which are served with, or without meat and are very tasty. Caviar of Iran, which is obtained from Sturgeon fish in the Caspian Sea, has worldwide reputation and is very tonic. Different kinds of food are cooked in northern and southern parts of Iran with fish. The shrimp of the Persian Gulf is amongst the best in the world and due to its quality, varieties of foods are cooked with it.
Baking of bread in Iran is done in different ways. Basically, Iranian breads are thin and heated on the surface, so they are very soft. In Iran bread is commonly used freshly. The different kinds of Iranian bread are Sangak, Lavash, Taftoon, and Barbary.
One of the common traditional Iranian beverages is Doogh (yogurt drink), which is consumed with fragrant vegetables.