The basic traditional Iranian breakfast consists of a variety of flat breads (noon-e sangak, lavash, and others), butter, Tabrizi white cheese, feta cheese, whipped heavy cream (sarshir, often sweetened), and a variety of fruit jams
However, other popular traditional breakfasts (which require far more preparation) include haleem (wheatmeal with shredded lamb – similar to Western oatmeal in some respects), asheh mohshalah (thick soup), kaleh pacheh (lamb or sheep’s head and feet soup), and others.
These latter breakfasts are typically regional specialities, and many cities and towns all across Iran feature their own distinct versions of these dishes. Both asheh mohshalah and haleem are typically prepared the night before, to be served
the next morning, and haleem is usually only served at certain times of the year (haleem specialty restaurants are only open during those times), except in southern parts of Iran , which haleem is always present. Kaleh pacheh is almost always only served from three in the morning until sometime after dawn, and specialty restaurants (serving only kaleh pacheh) are only open during those hours.