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Iran » Going Out

Things To Know

Most Iranian meals are eaten with a spoon and fork, but visitors may choose a Western dish and eat with a knife and fork. The consumption of alcohol is strictly forbidden.

Social Conventions

Visitors should avoid contentious political subjects in conversation. In general, "liberal" Western influences are discouraged by authorities. Handshaking is customary, but not with members of the opposite sex. It must be remembered that intimate relations between non-Muslim men and Muslim women is illegal, and may incur imprisonment. Iranians are incredibly hospitable and like to entertain. It is customary to be offered tea, and guests are expected to accept hospitality. Dress should generally be conservative and discreet, women should cover their heads in public and wear loose clothing. During Ramadan, smoking, eating and drinking in public are prohibited between sunrise and sunset.

Religion

Of the 98% Muslim population, 89% are Shi'a and 9% are Sunni. The remaining 2% consists of Christian, Jewish, Zoroastrian and Baha'i faiths.

Food and Drink Overview

Rice is the staple food and the Iranians cook it superbly. It is often eaten with wheat bread, yoghurt, lamb and aubergines. Typical Persian flavours are subtle, with cinnamon, cloves, turmeric, cardamom and saffron all delicately blended. Garlic and lime also feature. Many Iranians make their own yoghurt, which can be used as an ingredient in many dishes or as a cool and refreshing drink. Visitors will find that kebabs, served either in oven-fresh bread or with rice, tend to dominate most menus. Vegetarianism is uncommon, although visitors will often find meat-free options.

Regional Specialities


Chelo khoresh (rice topped with vegetables and meat in a nut sauce).
Polo chele (pilau rice), polo sabzi (pilau rice cooked with fresh herbs), polo chirin (sweet-sour saffron-coloured rice with raisins, almonds and orange), adas polo (rice, lentils and meat) and morgh polo (chicken and pilau rice).
Chelo kababs (rice with skewered meats cooked over charcoal).
Kofte (minced meat formed into meatballs) and kofte gusht (meatloaf).
Abgusht (thick stew).

Regional Drinks


Fruit and vegetable juices are popular, as are sparkling mineral waters.
Tea is also popular and drunk in the many tea-houses (ghahve khane).
Doogh (a cold drink made from yoghurt and mineral water).

Tipping

In large hotels, a 10 to 15% service charge is added to the bill. In restaurants (chelokababis) it is usual to leave some small change. Tipping is not expected in tea-houses or small hotels.
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Information in this section was last updated: Fri Apr 12 2013