As a common practice among the people of different religions, cultures and nationalities around the globe on the eve or first days of the New Year, Iranians serve their traditional dishes on the initial days of Nowruz.
As a common practice among the people of different cultures or the first days of New Year, Iranians serve their traditional dishes, such as Sabzi Polo, on the initial days of Nowruz.
As a common practice among different cultures on the eve of the New Year, Iranians serve traditional dishes such as Samanu on the initial days of Nowruz.
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.