Persian cuisine is all about mild flavors, colors and aroma so much so that Iranians often praise a cook by complementing them on the fragrance and color of their food. Cooking Persian food is a craft based on moderation and follows the four temperaments theory of Hippocrates in which balance between the four humors (hot, cold, moist, dry) results in health and lack of balance means illness. Persian cooks, therefore, believe foods have the power to heal and adapt foods to one’s temperament.The use of ingredients such as apple, quince, plum, pomegranate, sour cherry, walnut and barberry by Persian cooks has resulted in a variety of sweet and sour dishes.Iranians consider cooking an art in which the cook must have an understanding of the temperament of different ingredients, spices, herbs and herbal distillates (araq) and the patience as well as the skill to create a feast consisting of starter, main course and dessert by reducing or increasing the amount of each of these components.A Persian cook spends hours on the preparation of a dish and once the meal is finally ready to be served, like an artist adding the finishing touches to their creation, they decorate their masterpiece, as an artisan would an intricate mosaic, with slivered almonds and pistachio, fried mint, garlic and onion, Kashk (whey) and saffron.Nicknamed ‘Red Gold,’ saffron is an essential ingredient in Persian cuisine and Iran accounts for approximately 90% of the world’s saffron. This spice is used to decorate rice, flavor desserts and even to scent tea.Iranian caviar or ‘Black Gold’ is considered a delicacy in the world with the country accounting for 90 percent of the world’s caviar and. Known in Iran as Almas, Beluga, which comes from the rarest of the Caspian Sea sturgeons, is the priciest caviar variety in the world.