The history of Iranian cuisines stretch back to centuries. The Mughal cuisine, served in many Indian restaurants, is derived from Persian cooking. Iranian cuisines are more textured than hearty kebabs and fluffy pilafs. Many coveted ingredients are native to Iran, including pistachios, almonds, walnuts, saffron, mint, oranges, pomegranates and grapes. Iran has a variable climate with four distinct seasons. Unlike other parts of the Middle East, where the dry terrain limits the growth of crops, the ancient Persians transformed the vast stretches of arid lands into fertile oases via underground aquifers that drew melted snow water into the desert. As a result, a bright, sensuous, fruit and herb-filled cuisine was born. Some Iranian foods have a long story like baking bread using hot stones and rocks, mixing a lot of water with small parts of meat, eating the inner meat of sheep, etc.