Gaz is the name of a type of Persian nougat which originated from Isfahan in central Iran. The sticky white substance is formed of honeydew...
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.
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.
Celery stew is one of the original Iranian stews made from chopped lamb or veal, celery, mint and parsley.
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.
Qayqanaq is an Iranian snack made with flour, eggs and sugar, almost similar to the common pancakes made in other parts of the world.
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.