Food

Preparing the Iranian traditional sweet paste, Samanu, is part of the country’s ancient heritage and provides a time for families to get together in the city of Shareza, in the central province of Isfahan.

Tourists traveling to the Chaharmahal-Bakhtiari Province in southwestern Iran do not hesitate to order “Bakhtiari kebab” when they go to a restaurant.

A festival of Iranian ethnic groups has opened at Tehran's Imam Hussein (AS) Square on the occasion of Basij commemoration week.

The traditional pumpkin festival has been held in the city of Sari in northern Iranian Mazandaran Province.

These are small jam or chocolate sweets known in Iran as Mashhadi sweets. Each sweet is made up of two layers put on each other.

Cooking Doşab or grape syrup has long been a traditional way of preserving the juice of the fruit and its properties in Iran’s northwestern region of Azarbaijan.

Khashil is an ambrosial and very nutritious dish which could be served for breakfast or dinner, and can boost one’s physical strength.

Preparing votive food in the month of Muharram is one of the traditions of Muslims, especially the people of Iran. During the months of Muharram and Safar on the lunar calendar, Shia Muslims mark the martyrdom anniversary of the third Shia Imam, Hussein ibn Ali, and also the Fourteen Infallibles.

The doogh broth is one of the nutritious and tasty dishes of the city of Urmia, the capital of the northwestern Iranian province of West Azarbaijan.

Halva is a type of traditional sweetmeat or confection usually made in different ways. Here, we will review the recipe for a traditional, nutritious Azeri type of halva in which grape syrup is used instead of sugar.

Gozlama is one of the dishes that is cooked in Urmia, the capital city of Iran’s West Azarbaijan province.

The Iranian capital, Tehran, is one of the nation’s largest cities and is home to a whole variety of cultures and traditions. However, local dishes of the capital are little known. 

Osku Chorei, otherwise known as Osku Bread, is the traditional bread specific to Osku County in East Azarbaijan Province, and is among the most delicious traditional breads in Iran.

Chertmeh is one of the stews local to Semnan Province in central Iran, which is cooked using the sheep’s inner body parts including tail fat and liver. It is a traditional stew served with rice, which are known as Chertmeh Polo together.

The Afshari chicken stew is a superb Iranian dish which has long been served to guests in mourning or wedding ceremonies.

The Habashi stew, a luxury food of people in southern Iran, is very tasty and easy to make.

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. Reshteh Polo is one of these popular dishes which is made on the first Saturday of the new year.

Godeh Aubergine is an Iranian food usually cooked in northern Gilan province. This food is made with aubergine, walnuts and pomegranate paste.

Borsaq is a delicious type of bread native to Kurdistan province in western Iran.

The carrot halva is made with carrots, milk, flour, sugar or grape syrup, and walnuts or pistachios.

Kashan is a beautiful town in the central Iranian province of Isfahan with a very long history and numerous natural and ancient tourist attractions, including its culinary.

Tea is deemed as a highly popular hot drink with the Iranians. Having it anytime can hit the spot.

The city of Yazd in central Iran is mostly known internationally for its historical buildings. Nevertheless, local foods are also a major part of the city’s tourist attractions.

Sistan and Baluchestan province in southeastern Iran is one of the country’s most amazing and panoramic areas, and home to a whole variety of tropical fruits and local foods.

Tabriz, the capital of the northwestern Iranian province of East Azarbaijan, has a lot to say when it comes to the food industry.