Any trip to Tehran has to include at least one course of chelow kabab, which is rice served with roasted-meat variants, such as barg, koobideh, jujeh, shishleek, soltani or chenjeh.
Iranian cuisine includes a wide variety of foods, such as khoresh (stew, served with white Iranian rice). Other stews you might encounter are ghormeh sabzi, gheimeh and fesenjān.
Āsh is more of a thick soup than a stew, and if you want to branch out, kuku (a vegetable soufflé), polo (rice mixed with meat, vegetables and herbs) are a must-try. Varieties include loobia polo, albaloo polo, sabzi polo, zereshk polo and baghali polo.
Different parts of Iran also offer salads, pastries, and drinks, specific to their locale. One traditional drink is doogh, a combination of yogurt, still or carbonated water, salt, and dried mint. Other drinks include sherbets (locally “sharbats”), such as khakshir.