For the second time, Iranian author Samira Jannatdoust (Paniz) won the prize for the best dessert and pastry cookbook at the 2016 Gourmand World Cookbook Award.
Once you try this truly delicious food from the north of Iran, you won’t be able to resist eating more.
Because the recipe can undergo change to fit different tastes, it can also be a winner with vegetarians if the meat is excluded.
A combination of different fresh herbs and eggs coupled with the simple recipe has made the dish a favorite of people who are always on the go and still want to eat healthy.
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...
The fish kebabs are covered with onion and tomatoes. The smell wafts across the lake. The food in this part of the world is unbeatable.
Baghali Polo, rice mixed with fava beans and dill, can be either served with chicken or meat.
9th Iranian festival of traditional food was helf Friday at Rahyar Educational Complex, Tehran, aiming to help talented and needy students.
If your Iranian hosts serve Fesenjoon when they have you over, you should know that you are a special guest.
Give a shot at cooking Kashke Bademjan and get your kitchen filled with a wonderfully rich aroma.