Maryam Mirzakhani at the table

In Iranian tradition, the meal is laid out on the sofreh, a large cloth spread on the floor or table, where everything arrives at once: rice (polo/chelow) sits at the center, surrounded by stews (khoresh), fresh herbs (sabzi khordan), yogurt, and drinks. There are no successive courses—everyone shares simultaneously, composing their own plate. Sweets (shirini, dried fruits) accompany tea at the end or are nibbled throughout.

The red gold of Persian cuisine, Iranian saffron (often from Khorasan) perfumes and colors festive rice. It is ground into powder and steeped in a little hot water or crushed ice to release its amber color. A pinch is enough: it is the spice of hospitality, reserved for large gatherings.