Sistan and Baluchestan province in southeastern Iran is one of the country’s most amazing and panoramic areas, and home to a whole variety of tropical fruits and local foods.
Tabriz, the capital of the northwestern Iranian province of East Azarbaijan, has a lot to say when it comes to the food industry.
Kachi is an old pudding which was first cooked in the southeastern Iranian city of Kerman before becoming popular nationwide.
Dried lime is used as spice in making different types of Iranian foods and even tea.
Bell peppers of different colors coupled with a variety of ingredients make dolmas not only colorful but also extremely tasty and nutritious.
The Iranian cuisine accommodates different types of meatballs, including the Qelqeli meatball and the Tabrizi meatball. One of the other most popular types of meatball is the one made with rice and whey in Isfahan.
Luqaimat is a type of Arabic pastry that is cooked in Iran’s southern province of Bushehr.
Gheime stew is a very traditional, popular and well-known dish in Iran that is served in various gatherings and parties. While the recipe for the delicious stew differs from city to city, people in the central city of Yazd make it with garbanzos.
The holy month of Ramadan is coupled with special customs and traditions in towns and villages in the central Iranian province of Hamadan.
The custom of baking traditional home-made breads, which had long been forgotten in many Iranian cities, has revived amidst the outbreak of coronavirus.