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.
Tarkhineh (also known as Kashkineh) is a nutritious local dish cooked in many western cities of Iran.
Tar Halva is a traditional dessert from Iran’s southern city of Shiraz, cooked mainly in the Muslim fasting month of Ramadan.
Sholeh-Qalamkar broth is a popular, traditional Iranian meal with a rather long list of ingredients and a lengthy recipe.
Fatir is a traditional type of sweet bread that has long been baked in Iran, either for breakfast or as an afternoon snack.
Lahijan cookies are among the most delicious cookies of the world that cannot be easily overlooked.