Iranian cuisine comprises the cooking traditions of Iran. The term Persian cuisine is also used since Iran is also known as Persia.

Iran's culinary culture has historically interacted with the cuisines of the neighboring regions, including Caucasian, Turkish, Levantine, Greek, Central Asian, and Russian. Through the Persianized Central Asian Mughal dynasty, aspects of Iranian cuisine were also adopted into Indian cuisine and Pakistani cuisines.

Typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried lime and other sources of sour flavoring, cinnamon, turmeric, and parsley are mixed and used in various dishes.