Although the Arabic cookbooks written under the rule of the Abbasid Caliphate—one of the Arab caliphates which ruled Iran after the Muslim invasion—include some recipes with Iranian names, the earliest surviving classical cookbooks in Persian are two volumes from the Safavid period. The older one is entitled "Manual on cooking and its craft" ( Kār-nāmeh dar bāb e tabbāxī va sanat e ān) written in 927/1521 for an aristocratic patron at the end of the reign of Ismail I. The book originally contained 26 chapters, listed by the author in his introduction, but chapters 23 through 26 are missing from the surviving manuscript. The recipes include measurements for ingredients—often detailed directions for the preparation of dishes, including the types of utensils and pots to be used—and instructions for decorating and serving them. In general, the ingredients and their combinations in various recipes do not differ significantly from those in use today. The large quantities specified, as well as the generous use of such luxury ingredients as saffron, suggest that these dishes were prepared for large aristocratic households, even though in his introduction, the author claimed to have written it "for the benefit of the nobility, as well as the public."

About the author:Naomi Duguid is a teacher, photographer, writer, cook, and world traveler. She owns many award-winning cookbooks, such as:Hugh Johnson, "The Story of Wine", New Illustrated Edition, p. 58 & p. 131, Mitchell Beazley 2004, ISBN 1-84000-972-1 Clark, Melissa (19 April 2016). "Persian Cuisine, Fragrant and Rich With Symbolism". New York Times.

Beautiful authentic Persian home cooking, with some new ideas for preparing some foods. For example, baking cukoo instead of frying it.”- NavLondon About the author:Yasmin Khan is a writer and a cook from London, who likes to share everyone’s stories via food.

Getting to know delicious foods from the four corners of Iran]. Hamshahri (in Persian). 27 March 2013. The usage of rice, at first a specialty of the Safavid Empire's court cuisine, evolved by the end of the 16th century CE into a major branch of Iranian cookery. [20] Traditionally, rice was most prevalent as a major staple item in northern Iran and the homes of the wealthy, while bread was the dominant staple in the rest of the country. Batmanglij, Najmieh. (1990). Food of Life: A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies. Mage Publishers. p.103. ISBN 978-0-934211-27-7.

It’s so versatile, it can be served as an appetizer with chips and pita bread, or as a sauce to main dishes such as ghormeh sabzi (herb stew) and kabab koobideh (lamb or beef kebab). Traditional Iranian table setting firstly involves the tablecloth, called sofre, and is spread out over either a table or a rug. Main dishes are concentrated in the middle, surrounded by smaller dishes containing appetizers, condiments, and side dishes, all of which are nearest to the diners. When the food is perfectly served, an invitation is made to seat at the sofre and start having the meal. Layers of crispy and flaky pastry with chopped toasted nuts and syrup in between create the most phenomenal combination of flavors and textures. a b Burke, Andrew; Elliott, Mark (15 September 2010). "Coffee". Iran. Ediz. Inglese. p.81. ISBN 978-1-74220-349-2.Bibalani G.H., Mosazadeh-Sayadmahaleh F. Medicinal benefits and usage of medlar (Mespilus germanica) in Gilan Province (Roudsar District), Iran".