Quince is a fruit of the cold season; a fruit that has many benefits and with which various and delectable foods are prepared in Iran. Quince stew is one of these dishes.
Yalda dinner, a meal traditionally eaten at the winter solstice each December, forms a significant part of gatherings held to celebrate “Shab-e Yalda” (the longest night of the year) in Iran. Let’s find more about various Yalda dishes in different parts of the country.
The famous Canadian food blogger and influencer, Trevor James, says Iran means the smell of colourful and delicious food whose videos can be shared with people around the world. “I think the taste of Iran is like sweet saffron.”
The Gamaj kebab stew is one of the delicious and luxury Iranian stews which originally belongs to northern Gilan province.
Pomegranate paste is a popular flavouring in Persian cuisine, known as a basic ingredient of many delectable Iranian dishes with a mouth-watering aroma.
Mignon confectionery has been working for about 90 years in the Iranian capital Tehran at the intersection of two of the city’s oldest streets.
Torsheh Vash is one of the local foods of northern Iran, especially Gilan province. The name of this stew is taken from one of its ingredients, a plant called Torsheh Vash (wood sorrels).
Opiozi is a dish that is mostly cooked in Dezful in southern Iran, but is also cooked in some parts of Qeshm Island.
Pumpkin Soup is a traditional dish of Iran’s Markazi Province. In ancient times, people in this region tried to strengthen themselves by using soups that provided the necessary energy.
The crisp, craveable rice called tahdig inspires ferocious passion and competition in Iran and beyond. A report by the Wall Street Journal provides all the tips you need to master this crowd-pleasing showpiece, plus three delicious recipes.