The crisp, craveable rice called tahdig inspires ferocious passion and competition in Iran and beyond. A report by the Wall Street Journal provides all the tips you need to master this crowd-pleasing showpiece, plus three delicious recipes.
Garmsari Meat Tahchin is one of the traditional but luxury Iranian foods most popular in central parts of the country.
Two young Afghans have opened a café in the Iranian capital to bring together Afghans and Iranians alike in a friendly atmosphere.
Iranian fruit roll-ups are among the most popular snacks that please young and old alike.
Albaloo Polo (pilau with sour cherries) is not only one of the most famous foods in Shiraz in southern Iran, but is also a popular dish commonly served in formal parties.
Dampokhtak, or Dum Pukht as called in the Indian Subcontinent, is a very simple and popular dish in Iran, which is very easy to make.
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.
Iran is set to host a food festival of world nations in August with the aim of bringing different peoples closer together.
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.
Abdoogh Khiar or Chilled Cucumber Yogurt Soup is a simple, healthy and light dish that is easy to digest and quenches thirst due to its cool nature.