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Advieh or chāshni refers to a wide variety of pungent vegetables and dried fruits that are used in Iranian cuisine to flavor food.One of the traditional and most widespread Iranian spices is saffron, derived from the flower of Crocus sativus.

As a spice, verjuice powder (pudr e qure) is sometimes reinforced by verjuice and then dried.A golden crust, called tadig, is created at the bottom of the pot using a thin layer of bread or potato slices.Often, tadig is served plain with only a rice crust.Iran's culinary culture has historically interacted with the cuisines of the neighboring regions, including Caucasian cuisine, Turkish cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and Russian cuisine.Typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts.

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Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins.

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