Jaghoor-Baghoor is a traditional food of Zanjan province in northwestern Iran, which is mainly made of the sheep’s liver, lungs, and heart.
Qanbar-Polo is a food from Shiraz, a large city with an ancient civilization, located in the southwest of Iran in Fars province.
One of the most delicious homemade sweets prepared for the Persian New Year is Sohan Asali, which is a combination of honey and Sohan, a traditional saffron brittle toffee indigenous to Iran.
Barberry, also known as berberis, is a plant with lots of medical features used in many Iranian dishes, desserts and drinks. Medicines made of barberry have been used for 2,500 years for treating various diseases.
Sistan and Baluchestan province in south-eastern Iran is falsely known as “a deprived region”, but that’s not the whole story, as the province enjoys a wide range of unique attractions and natural resources.
Chickpea cookie is one of the most popular sweets baked for the Persian New Year holidays.
Meat & Bean, a delicious dish made with meat, beans, rice and dill, is one of the main and traditional foods of the city of Kashan in the central Iranian province of Isfahan.
Tanoorcheh is a traditional food and one of the most popular ones in Iran's southeastern province of Sistan and Baluchestan, especially the port city of Chabahar.
Housewives in the southern Iranian province of Bushehr welcome the advent of the Persian New Year by making different types of bread.
Just days ahead of the Persian New Year or Nowruz, Iranian people from all walks of life begin to make home-made cookies as part of a traditional custom.