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Iranian cuisine includes a wide variety of foods ranging from Chelow kabab (rice served with roasted meat: barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresh (stew that is served with white Iranian rice: ghormeh sabzi, gheimeh, fesenjān, and others), āsh , polo The usage of rice, at first a specialty of Safavid court cuisine, evolved by the end of the 16th century CE into a major branch of Iranian cookery.
