Doimaj, also known as Dogmaj, is a common traditional snack which people in some Iranian provinces eat during the warm seasons.
Reshte-Khoshkar is a tasty Iranian cookie native to the northern province of Gilan. The sweat and greasy cookie is usually eaten as a tea-time snack.
Iran and Tajikistan have many cultural commonalities, but among them is a delicious dish which is served in the two states with different names.
Haleem, a stew-like Middle Eastern dish, is a traditional and very nutritious meal. Iranians usually have it for breakfast in the morning, or at fast-breaking time at sunset during the Muslim holy month of Ramadan.
Mango is a sensuous, juicy, exotic fruit, and one of the most popular tropical ones in many countries, including Iran. The unripe fruit tastes tart and is used for producing pickles and sauces, among other foods.
Special ancient traditions are still practiced in a number of Iranian cities during the holy month of Ramadan in addition to the common rituals and customs practiced nationwide.
The Mashhadi Pudding, locally known as Sholeh Mashhadi, is a special kind of broth indigenous to the northeastern Iranian city of Mashhad.
Shami Kebab is one of the original dishes of Khorramabad in Lorestan Province in western Iran. It has many fans and is a fairly sour and very delicious food.
The 4th edition of “Economic Cooperation Organisation (ECO) – Silk Road Food Festival” was recently held in Zanjan province, northeastern Iran.
The Shooshtari Pilaf is a local food indigenous to southern Iran and served especially in celebrations and parties.