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Hello dear guys.
I'd like to introduce Iranian cuisine so that you know them and try them. If you search internet you can find to many sites about them.
Here at first I'll publish the pictures of Iranian foods and if welcomed I will introduce more.
Here is a brief about Iranian cuisine cited from Wikipedia.

Iranian cuisine comprises the cooking traditions of Iran. The term Persian cuisine is also used, even though the Persians are only one of the several ethnic groups that are native to Iran and have contributed to the culinary culture.

Iran's culinary culture has historically interacted with the cuisines of the neighboring regions, including Caucasian cuisine, Turkish cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and Russian cuisine. Through the Persianized Central Asian Mughal dynasty, aspects of Iranian cuisine were also adopted into North Indian and Pakistani cuisines.

Typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried lime and other sources of sour flavoring, cinnamon, turmeric, and parsley are mixed and used in various dishes.

Outside Iran, Iranian cuisine is especially found in multicultural places such as London, Los Angeles, the San Francisco Bay Area, and Toronto, which have significant Iranian populations. Los Angeles and its environs, in particular, are home to many Iranian restaurants.

Kebab
In Iran, kebabs are served either with rice or with bread. A dish of chelow white rice with kebab is called chelow kabab, which is considered the national dish of Iran. The rice can also be prepared using the kateh method, and hence the dish would be called kateh kabab.

The following table lists several forms of kebab used in Iranian cuisine.

Kabab koobideh: Barbecued ground lamb or beef, mixed with parsley and onion:



Juje kabab: Grilled chunks of chicken; one of the most common dishes in Iran.



Kabab barg: Barbecued and marinated lamb, chicken or beef.



Kabab Bakhtyari: Mixture of barbecued fillet of lamb (or veal) and chicken breast.



Chenje: Skewered and grilled cubes of meat. Iranian equivalent of shish kebab.



Kabab tabei: Homemade grilled meat, prepared on the pan.



Shashlik: A popular form of shish kebab. In Iranian cuisine, shashlik is usually in form of large chunks.



Stew
Khoresh is an Iranian form of stew, which is usually accompanied by a plate of white rice. A khoresh typically consists of herbs, fruits, and meat pieces, flavored with tomato paste, saffron, and pomegranate juice. Other non-khoresh types of stew such as dizi are accompanied by bread instead of rice.

Several Iranian stew dishes are listed within the following table.

Now the images of Khoresh (stew). Stews are eaten with rice.

Khoresh e bademjan: Eggplant stew with tomato and saffron.



Khoresh e fesenjan: Stew flavored with pomegranate syrup or ground walnuts.



Khoresh e qeyme: Stew with split peas, French fries, and dried lime.



Qorme sabzi: Stew with herbs such as leek, cilantro, and dried fenugreek.



Khoresh e karafs: Stewed celery and meat



Polow and dami
Apart from dishes of rice with kebab or stew, there are various rice-based Iranian dishes cooked in the traditional methods of polow and dami.

Polow is the Iranian word for pilaf. A polow dish includes rice stuffed with cuts of vegetables, fruits, and beans, usually accompanied by either chicken or red meat. Dami dishes are simply the same thing cooked using the dami method.

The following are a number of traditional Iranian rice-based dishes.

Sabzi polow: Rice with chopped herbs, usually served with fish.



Lubia polow: Rice with green beans and minced meat.



Adas polow: Rice with lentils, raisins, and dates



Tachin: Rice cake including yogurt, egg, and chicken fillets.



Soup and āsh
There are various forms of soup in Iranian cuisine, including sup e jow ("barley soup"), sup e esfenaj ("spinach soup"), sup e qarch ("mushroom soup"), and several forms of "thick soup". A thick soup is referred to as āsh in Iran, which is an Iranian traditional form of soup. Also, shole qalamkar is the Iranian term for "Hodge-Podge" soup, a soup made of a mixture of various ingredients.

The following table lists a number of soup and āsh dishes in Iranian cuisine.

Sup e jow: Barley soup.



Āsh e reshte: Noodle thick soup.



Āsh e doogh: Buttermilk thick soup.