kabob, for the win!
I am not sure as to how traditional it all really is, but here are some of my faves.
kubideh: ground sirloin w/ grated onions, herbs(coriander and other stuff), spices, and char broiled.
Mantu: steamed dumplings filled with onions beef more of the special herbs and spices and served with yogurt sauce.
Flalfel! I LOVE falafel. basically chick pea flour fritters.
Quabili Palau: Chunks of beef, I think the use just sirloin, marinated in vinegar, herbs spices, and normally served over rice. the topping is what is unusual. Spiced sweet carrot strips and raisins. D-LISH!
Dal: Curried lentils
sabzi: Sauteed spinach with some other secret things I have not figured out yet.
Firnee: A white custardy dessert dish, with a very subtle flavor, and topped with toasted ground pistachios.
Doogh: A VERY refreshing and different type of yogurt based beverage.
There are a lot of parallels between Indian, Afghan, Iranian, Lebanese and Turkish food from m experiences. Great flavor profile, I love it and could eat it everyday.
Normally there is no flat ware usage too, the bread is the "fork/spoon" and all done one handed(right hand). Quite a skill to master, harder then chop sticks.
is a link to the basic of the cuisine. I seriously eat at a local Persian place like twice a week minimum, and have never had a bad meal. I love it.