An Iranian woman, Mrs. Mahmoudzadeh, has made headlines by setting a remarkable record for creating 137 different types of jam, earning her a place in the record books.
In a delightful blend of nostalgia and innovation, mobile cafés in Iran have emerged as one of the most creative trends in the food and beverage industry over the past decade.
In the latest TasteAtlas Ranking for January 2025, Iranian cuisine has been celebrated for its rich and diverse flavors, with Kateh, a simple Persian rice dish, emerging as the top-rated Iranian food.
The annual “Digjush” ceremony, a 250-year-old tradition held in Gonak village of Meymand, in Iran's Kerman province, was celebrated this year on Friday, November 8, 2024 as a sign of appreciation following the first rainfall in the region.
The Norwegian ambassador to Tehran has finished his mission in Iran by eating Iran’s trademark cuisine Kalleh Pacheh, sheep heads and trotters, for breakfast.
The diversity of traditional breads in Iran’s Kerman Province is very high. These breads are so attractive and pleasant and they include Tiri, Zarandi Kopoo, Kermani Taftan, Sirjan fatty and sweet bread, Kornoon bread of Shahrbabak and Anar, Kerman boiled oil and Baft cookie bread. All these have been listed as intangible heritage of the region.
Iranian traditional saffron rice dessert Sholeh Zard has been voted by online guide for traditional food, TasteAtlas, as the best pudding in the world, outranking world-famous puddings like Turkey’s Sutlac.
Iran’s traditional Nan-e Barbari secures the third spot on the list of the world’s 50 best flatbreads released by Taste Atlas, a popular encyclopedia of local food, traditional restaurants, and authentic recipes worldwide.
Iran’s traditional ice cream, known as Bastani Sonnati, has topped the list of the world’s 50 best frozen desserts released by Taste Atlas, a popular encyclopedia of local food, traditional restaurants, and authentic recipes across the world.
Taste Atlas, a well-known encyclopedia of local food, traditional restaurants, and authentic recipes across the world has named Iranian ‘Kashke Bademjan’ and ‘Mast-o-Khiar’ on its list of the world’s 50 best dips.
A world food atlas has released a list of 100 herbal dishes, and has selected Zeytoon Parvardeh (marinated olive) of Iran’s Gilan Province as the best item on this list.
Morocco’s national volleyball team’s head coach, fresh from a trip to Iran, says Iranian hospitality and cuisines are exemplary among countries across the world.
Anar bij or Anar Avij is a stew from northern Iran, particularly the Gilan province. The dish is made up of a delicious combination of fragrant herbs, meat, walnuts and pomegranate.
Komaj is a traditional type of bread that is baked in almost all regions of Yazd Province, but there is an outstanding difference in the ingredients, in a way that the Komaj baked in Bafgh could be presented as a type of “traditional cake.” The art of cooking Komaj in Bafgh has been registered on the list of Iran’s intangible cultural heritage.
