Gheymeh Rizeh, a local dish originally made in Iran’s Isfahan, is prepared with small meatballs, chickpea flour and fragrant green-leaf vegetables.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.
Baastermeh, also known as Baastermeh-Pilau, is a delicious local food of the northern Iranian Golestan Province and usually cooked by Turkmens.
Sir-Qalyeh is one of the most popular dishes of northern Iranian province of Gilan, which ranks first in the country as far as the diversity of local foods is concerned.
Sosis Bandari, which literally means “Port Sausage”, is a simple Iranian spicy dish that belongs to the country’s southern regions near the Persian Gulf.
Lakh Lakh is one of the local foods of Bushehr Province in southern Iran. The meal is made in two ways, one with dried lemons and the other with Tamarind.
The fourth Festival of Food and Colourful Dining Tables was held in the iconic Milad Tower in Tehran.
The coriander kebab is a traditional food made in the city of Maku and Azarbaijan region, northwestern Iran.
Celery stew is one of the original Iranian stews made from chopped lamb or veal, celery, mint and parsley.