Kerman's signature dishes lean to the cuisine of the desert and the surrounding mountains. Khoresh fesenjān (pomegranate-walnut stew), abgoosht (slow-cooked lamb-and-chickpea soup, eaten with broken flatbread), and kalleh pacheh (slow-cooked sheep's head and feet, for the brave at breakfast) all appear on menus. The local saffron-and-rosewater ice cream, bastani sonnati, is excellent in summer.
Pistachios are the great regional crop — Kerman province produces most of Iran's harvest — and you will see them at every shop, market stall, and breakfast table. The bazaar teahouses serve simple lunches that are reliably good: rice, stew, salad, and tea.