Iranian people serve traditional dishes such as Samanu on the initial days of Nowruz, the Persian New Year.
Godeh Aubergine is an Iranian food usually cooked in northern Gilan province. This food is made with aubergine, walnuts and pomegranate paste.
Borsaq is a delicious type of bread native to Kurdistan province in western Iran.
The carrot halva is made with carrots, milk, flour, sugar or grape syrup, and walnuts or pistachios.
Kashan is a beautiful town in the central Iranian province of Isfahan with a very long history and numerous natural and ancient tourist attractions, including its culinary.
Tea is deemed as a highly popular hot drink with the Iranians. Having it anytime can hit the spot.
The city of Yazd in central Iran is mostly known internationally for its historical buildings. Nevertheless, local foods are also a major part of the city’s tourist attractions.
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.