Ash-e-Doogh or “sour yogurt soup” is a very popular and nutritious dish which originates from Iran’s Ardabil province in the northwest of the country.
Malabij, also known as Malata, is one of the most delicious dishes of Mazandaran Province in northern Iran.
Afghanistan is famous for its never-ending wars. Permanent conflicts in the country have associated Afghanistan with death and destruction in the minds of many people in Iran, leading the country’s beauties and lovely characteristics to remain largely unknown, particularly Afghan foods.
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Qurut is a local dish with a special purple colour which is originally made in South Khorasan province, eastern Iran.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.