The Iranian city of Rasht gets UNESCO’s recognition as one of the best places in the world as far as cookery is concerned.
The recipe for Gheymeh, a dish that has made a name for itself as a fixture of religious functions.
At first glance, the yummy stuffed meatballs whose filling can undergo changes to fit different tastes might seem difficult to cook, but once you get the hang of the dish, you cannot let go of it.
Bell peppers of different colors coupled with a variety of ingredients make dolmas not only colorful but also extremely tasty and nutritious.
In traditional Iranian restaurants, Dizi is still served in small clay pots with a number of truly delicious side dishes.
Tahchin, which is usually served as a main dish, can be cooked with different fillings.