The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. It includes a wide variety of foods ranging from Cholo Kabab (barg, koobideh, joojeh, shishleek, soltani, chenjeh), Khoresht (stew that is served with Persian rice: ghormeh sabzi, gheimeh, and others), Aash (a thick soup), Kookoo (meat and/or vegetable pies), Polo (white rice alone or with addition of meat and/or vegetables and herbs, including loobia polow, albaloo polow, zereshk polow, and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran.