The Iranian city of Zanjan, north-west of Tehran, recently hosted a national broth festival, during which chefs from all over the country engaged in a fierce food competition.
Zanjan prune broth, a kind of broth traditionally cooked in the Iranian city of Zanjan, contains sour prunes and other ingredients which make it one of the most delicious Iranian dishes.
240 local Iranian chefs from the northern province of Zanjan recently competed with each other to book a place in an upcoming national broth (Ash) festival, which is to be held in the coming days.
Among the traditional dishes of Mazandaran province in northern Iran, Nardoun (pomegranate aril) stew is one of the most delicious ones.
Tas kebab, an old-fashioned Iranian stew with chicken or beef, is a colourful dish that has its own fans throughout the country.
Qurut is a local dish with a special purple colour which is originally made in South Khorasan province, eastern Iran. The food was inscribed on July 14 in the country’s list of Intangible Cultural Heritage.
The delicious smell and incredibly pleasant taste of Ghormeh Sabzi have made it so popular with Iranians that you can rarely find one individual who does not like it.
Digi, which is also known as the “shepherds’ food”, is one of the tasty local foods cooked in Semnan province in eastern Iran.
The Iranian city of Damghan is well-known for its high-quality pistachios, so it would not be strange to see one of its most famous local foods is made with pistachios.
Tahdig is a delicious part of some Iranian foods which is popular both inside the country and in other parts of the world.