Yazdi Coffee is a traditional type of coffee made in the Iranian city of Yazd. It is a very tasty drink thanks to the long cooking time and the use of cardamom, rosewater and rock candy in its preparation.
Sekanjabin, a traditional Iranian syrup made up of honey and vinegar, turns into a wonderful tasty drink when combined with cucumber, especially in hot seasons.
Women of Semnan in east-central Iran used to bake the region’s traditional bread in their houses’ ovens in the past. Now this bread is made in the bakeries, but the majority of them are still managed by women.
An ancient spiritual ritual named Shirdoushan (milking) is still held annually in central Iran after over four centuries.
Shahrbanoo is an Iranian woman who has managed to preserve the legacy of her ancestors in the town of Sorkheh in the east-central Iranian province of Semnan, which is one of the hubs of weaving in Iran.
Iran is a vast country with a wide range of subcultures, tastes, and food diversity, so much so that sometimes the taste of some of these foods and their ingredients seem strange even to the Iranian people themselves.
Chai-churak, or tea-bread in local language, is a small bread made of flour, water, milk, sugar, eggs, oil and sesame seeds.
Sistan and Baluchestan province in south-eastern Iran annually turns into the scene of several theatrical rituals during the holy month of Ramadan, some of which date back to 13 centuries ago.
An old Iranian villager has collected various agricultural instruments to establish a museum at his home.
The city of Aubin in southern France is hosting the second Silk Road Exhibition with a focus on countries like Iran and Uzbekistan.