The staples in Iranian cuisine are wheat bread and long-grain white rice with lashings of yogurt, lamb and eggplant. Flavors are subtle, with cinnamon, cloves, turmeric, cardamom, and saffron never drowned out by excess of garlic.
Women in Ardabil province, northwestern Iran, prepare Qavout, a kind of food product made of several nuts, in early winter based on an ancient tradition.
Falafel is always a tempting option for members of the middle or working class who are less likely to splurge on expensive food in restaurants and often look for frugal meals in small shops.
250 Persian language learners who have visited Iran with their own eyes believe that their preconceptions about Iran are not true.
The well-known food website Food Republic has introduced 10 Iranian dishes and invited its users to try them during their visits to the country.
Abgoosht is an Iranian dish consisting of a clear broth with meat and other ingredients such as potatoes, beans and dried lemons (depending on...
Ramsar, a city in Iran’s northern province of Mazandaran, is hosting the three-day Festival of Iranian Traditional Cuisine, Region 1, which started on July 20.
10 tons of Iranian Ash Reshteh (a kind of soup) will be served for Muslim people fasting during the holy month of Ramadan.
Gushfil is a traditional sweet pastry often cooked during Ramadan across different cities of Iran. In these photos, women in Arak, Markazi province, prepare...
The first charity festival celebrating Iftar [the breaking of the daily fast] in Ramadan was held on Thursday June 9. The event was held at Mafakher Museum to benefit MS patients in Arak, Markazi province.