A cikin tarihin, ana ɗaukar gastronomy na Farisa ɗayan mafi ɗanɗana kuma mafi tsabtace a duniya. Yau abincin Iran yana ci gaba da tayar da sha'awa kuma babban da'awa ne don ziyartar ƙasar. A duk garuruwa da ƙananan garuruwa zaku iya cin abinci a gidajen abinci na halaye don ɗan kuɗi kaɗan. Da gidajen abinci na gargajiya, karami da jin dadi, da kuma na zamani gidajen shayi wurare ne masu kyau don ɗanɗana kyawawan jita-jita da sauraron kiɗan gargajiya na ƙasar.
Duk da latitude, abincin rana da lokacin cin abincin dare a Iran sun fi kama da na Tsakiya da Nordic Turai fiye da Bahar Rum. Babu cin abincin dare bayan karfe 21:00 na dare, kodayake wannan ba yana nufin cewa maraice ya ƙare ba. Shayi, kayan zaki da kaɗe-kaɗe suna rakiyar masu cin abinci har zuwa dare.
ban mamaki yogurt ana amfani dashi azaman farawa fiye da kayan zaki. Samfurin gabaɗaya ne wanda aka cinye shi kaɗai ko kuma aka haɗa shi da cucumber ko musir (ƙaramin tafarnuwa), amma ba a taɓa samun sukari ba. Yana kuma Highlights da dudduba, yogurt da aka gauraya da mashin ko mint. Sauran kayan kiwo kamar su cuku da kirim ana amfani da su ne a karin kumallo, tare da burodin Persia.
Babban abincin da ake yi a Iran ya ta'allaka ne akan kayan lambu, wake, nama da shinkafa, kodayake girkin ƙasar Iran shine mafi kyawu Cello kabab: lafiya da dogon shinkafa tare da naman rago mai inganci na farko. Shinkafar, wacce aka dafa ta kuma aka dafa shi, ana aiki da ita a wani keɓaɓɓen tire wacce aka yi wa ado da shuffron, yayin da naman, a cikin dogayen tsintsiya, aka shirya shi a cikin fasalin gawayin gawayi. Wannan abincin yana tare da man shanu, gwaiduwar kwai da sumach ('ya'yan itacen daji) da biredi da yawa.
Yin burodi ya cancanci wani babi na daban. Akwai kayan marmari da yawa, masu zaki da kuma tsami kamar Falude, yayin da a bangaren shaye-shaye ya yi fice da shayi, wanda ba a haɗa shi da madara ba kuma ana amfani dashi ko'ina don nuna karimci.