Foods and Recipes

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.

Dandeh Kebab is one of the original dishes of the Iranian western province of Kermanshah, which is offered to domestic and foreign tourists around Taq-e Bostan historical cultural complex.

The prune broth is a very nutritious traditional Iranian food which is suitable for all people, especially during autumn.

Beryani is one of the famous Iranian dishes made especially in the central Iranian province of Isfahan. The food has become known around the world and has many fans among Iranians.

If you like sweet dishes and carrots, then you should try Havij-Polo (Rice with Carrots) which is an original and yummy Iranian food.

The Kadoobareh is a yummy food originally made in the northern Iranian province of Mazandaran.

Iranians make many different types of kuku – an egg-based dish – with a variety of flavorings. Some variations include Kuku Sabzi (herb Kuku) and Kuku Sib-Zamini (potato Kuku).

Yoghurt stew is a traditional Iranian meal commonly cooked in the central Iranian province of Isfahan.

The prune-Spinach stew is a gourmet Iranian food served during both day-to-day meals and formal ceremonies.

RoboChef, the first interactive, robotic, and waiterless restaurant of the Middle East, has flipped the tables on how citizens of the Iranian capital eat out.

Foreign tourists usually visit Iran for its historical attractions; however, now that the country is being listed among the world’s top tourist destinations, two Iranian women are organizing tours of Iranian cuisine to make foreigners more familiar with Iranian foods and eating traditions.

The tomato soup commonly cooked in the Iranian province of Hamadan is a must if you want to try a different cuisine.

A traditional kind of Iranian kebab strengthens the body, helps with problems of infertility and strengthens the eyes.

Nazkhatoon is one of the most popular and delicious local foods in Iranian cuisine.

Grocery markets in the Iranian capital are offering free fruit in baskets to the needy people and children, to both help poor citizens add fruit to their food basket and promote fruit consumption among kids.

A Jordanian man has reportedly divorced his wife after she stopped him from eating so that she could photograph the food and share it with friends.

Iran risks losing Russia’s food market which was hit hard after the EU imposed sanctions on Moscow following Russia’s annexation of Crimea and the ensuing conflict between Kiev troops and pro-Russia forces.

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.

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.

Malaysian International Trade and Industry Minister Mustapa Mohamed voiced his country’s willingness to have cooperation with the Islamic Republic of Iran in the field of halal industry.

Falafel is always a tempting option for members of the middle or working class who are less likely to splurge on expensive food in restaurants and often look for frugal meals in small shops.

Abgoosht or Dizi is an Iranian dish consisting of a clear broth with meat and other ingredients such as potatoes, beans and dried lemons (depending on the recipe).