Iranian Dishes A banquet of taste, scent, colour and quality     The ancient Iranians believed in binary grouping of edible items and classified them as hot and cold. Hot and cold are two terms that in no way mean cooked or raw. Instead these terms refer to the nature of the food itself. Overcoming the cooling or heating effect on the body resulting from eating a specific type of food demands the consumption of a drink or food, which is contrary to the food taken, so that the body can regain its balance and overcome its instability. This belief has resulted in the Iranian food being composed of ingredients that, while providing ample vitamins and calories, also have a balancing effect on the human body.   With the emergence of the new class of city dwellers and the disintegration of ancient beliefs regarding nutrition, new ideas about food can be seen. Now traditional dishes are being served together with new varieties of dishes in shops. Yet it is praiseworthy to note that not many tourists can be found who do not order Iranian Chelo Kabab, Chelo Khoresh and Aash. World famous Iranian Chelo Kabab, Khoresh Ghormeh Sabzi, Fesanjan and Aabgousht have been relished and enjoyed by foreigners visiting Iran- once tasted, always wanted. Ancient Iranian believed that the happiness of a wife in her husband’s house depends firstly upon her reflection in the mirror (her beauty) and secondly the cooking pot. This indicates the good taste of Iranian men in food and the special importance they pay to their wives’ art of cooking. Iranian women are also experts in preparing a variety of sweet dishes, sweetmeats and fragrant Iranian syrups.   Vegetables have a special status in Iranian nutrition, lavishing the food with color, fragrance, flavor and quality and thus becoming the cause of discrimination between the housewives. The selection of an item from the long list of delicious Iranian dishes would, very often than not, present a problem to the tourists. A few of the principal Iranian dishes are: Kuku, Polo, Chelo, Kabab, Koufteh, Khoresh, Aabgousht, Shami, Halim, Aash, Dolmeh, Kaleh Pache and desserts such as sherbat, fruit concentrates, jams, pickles etc. Each of these dishes has different varieties of its own. In conclusion, it needs to be stated that Iranian food should be eaten and tasted personally, describing it provides only half the joy.Chelo Kabab (Rice with Roasted Meat) There are different varieties of Kababs in Iran, but Chelo Kabab is the queen of all Kababs and the specialty of Iran.   Chelo Kabab is derived from two words: Chelo, meaning cooked rice and Kabab, meaning broiled meat or chicken. To prepare traditional Iranian Chelo Kabab, one should use fillet of lamb. But since, this part of lamb is hard to obtain, leg of lamb or sometimes shoulder of lamb can be good substitutes. The secret of good Chelo Kabab lies in marinating of the meat which can be done by keeping the meat in onion juice and sometimes in yogurt for a day or two. The meat is then cooked over charcoal and served with steaming Chelo, sumac, egg yolk and plenty of butter - a treat that cannot be forgotten. Khoresh (Sauces) Khoresh is a type of sauce similar to stew which is usually prepared with meat or chicken together with fresh or dried vegetables, fresh or dried fruit and sometimes nuts and cereals.   White fluffy rice is served topped with Khoresh and is called Chelo Khoresh. Khoresh Ghormeh Sabzi is one of the very popular varieties of Khoresh enjoyed by all Iranians. Khoresh Ghormeh Sabzi is a green vegetable sauce prepared from meat, oil, green vegetables (leek, parsley, fenugreek, spinach) chilies, turmeric, salt, lemon or unripe grape juice, dried lemon and cereals such as kidney beans or haricot beans. The combination and cooking of these ingredients together with rice and saffron, fills the house and as well as the entire locality with a mouth-watering fragrance drawing the inhaler unconsciously towards itself.