The Greek authors (in particular Herodotus ) speak of the refined Persian gastronomy that influenced the way of cooking even in neighboring countries and became famous for the delicate sauces, based on pomegranate or grape juices, mixed with fruit and spices, which accompanied the dishes. Rice was always present at the table, prepared simply or seasoned with spices; meats and fish were the main dish of a Persian lunch and were cooked for a long time, with vegetables, spices and even fruit, over low heat similar to modern western stews.
The typical Persian lunch was therefore composed of Khoresh , the Persian stew accompanied by “ Chilau rice ", Then several bowls of fresh vegetables, low Persian bread and to finish the" Kukus ", A flavored egg dessert, and lots of fresh and dried fruit, which was served simply, without garnishes, because the Persians believed that it was so good that it could not be improved with anything.
About the end of the meal, according to an ancient belief women who ate herbs at the end of the meal (parsley, mint, watercress, dill, coriander or tarragon) would have had no trouble keeping their husband .