Vegetables

In Iran, vegetables play a significant role in the country's cuisine, reflecting the rich agricultural heritage and diverse climatic regions.

Iran's varied climate and terrain allow for the cultivation of a wide range of vegetables throughout the country. In the northern regions, where the climate is milder and more humid, vegetables like garlic, spinach, and various herbs thrive. In the central and western parts of Iran, the dry and arid climate is suitable for the cultivation of vegetables such as eggplants, tomatoes, and peppers.

One of the most popular Iranian dishes that prominently features vegetables is "khoresh sabzi," a type of stew made with a variety of vegetables, herbs, and meat. Eggplants, tomatoes, and herbs like parsley, cilantro, and mint are often used in khoresh, creating a flavorful and aromatic dish that is served with rice, the staple food of Iranians.

Furthermore, Iranians are known for their love of fresh herbs, which are often used as key ingredients in many traditional dishes. Herbs such as parsley, cilantro, and mint are not only incorporated into main courses but also served fresh as side dishes.

With the growing interest in healthy eating, there has been a renewed focus on the consumption of vegetables in Iran. People are increasingly embracing the use of fresh, locally grown vegetables in their daily meals, appreciating the nutritional benefits they offer.

Fresh Vegetables

Herbs

Frozen Vegetable

Powder

Dried Vegetable

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