A Russian anchor has said that Sangak, which is popular in Iran, is the most delicious bread in the world.
At first glance, the yummy stuffed meatballs whose filling can undergo changes to fit different tastes might seem difficult to cook, but once you get the hang of the dish, you cannot let go of it.
Give a shot at cooking Kashke Bademjan and get your kitchen filled with a wonderfully rich aroma.
Baghali Polo, rice mixed with fava beans and dill, can be either served with chicken or meat.
Celery stew is one of the original Iranian stews made from chopped lamb or veal, celery, mint and parsley.
Women in Ardabil province, northwestern Iran, prepare Qavout, a kind of food product made of several nuts, in early winter based on an ancient tradition.
In traditional Iranian restaurants, Dizi is still served in small clay pots with a number of truly delicious side dishes.
A traditional kind of Iranian kebab strengthens the body, helps with problems of infertility and strengthens the eyes.
The staples in Iranian cuisine are wheat bread and long-grain white rice with lashings of yogurt, lamb and eggplant. Flavors are subtle, with cinnamon, cloves, turmeric, cardamom, and saffron never drowned out by excess of garlic.
An Iranian-American woman named Pontia Fallahi, in a different look at the Persian cuisine, has introduced ten Iranian desserts that could be a different experience for those who travel to the country.