Hormuz, an Iranian island in the Persian Gulf, is home to the only mountain in the world whose soil is edible and is used in making a delicious type of bread.
Maash Pati or mung beans stew is one of the local dishes of Golestan province in northern Iran which is served in different seasons, but mostly in winter and spring.
Ginger halva is a traditional Iranian confection which is usually served with tea and as a delicious dessert.
Baklava is a sweet dessert pastry made of layers of filo filled with chopped nuts sweetened and held together with syrup or honey. It is popular in Iran, Turkey, the Caucasus, the Balkans, and some West Asian states.
Qayqanaq is an Iranian snack made with flour, eggs and sugar, almost similar to the common pancakes made in other parts of the world.
Badkoubeh Kookoo is one of the most important and yummy local dishes made in the north of Iran.
Maani-Pilaf is a tasty and colourful local Iranian food made with several ingredients, including rice and meat.
Gheymeh Rizeh, a local dish originally made in Iran’s Isfahan, is prepared with small meatballs, chickpea flour and fragrant green-leaf vegetables.
Piazoo, a traditional food usually made in the Iranian city of Zanjan, is yet another Persian dish that tastes good and is worth trying.
The Iranian breakfast table is a perfect and simple serving with a healthy diversity, ranging from simple bread and cheese to more complicated dishes like Kalleh Pacheh.