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.
Garmsari Meat Tahchin is one of the traditional but luxury Iranian foods most popular in central parts of the country.
Two young Afghans have opened a café in the Iranian capital to bring together Afghans and Iranians alike in a friendly atmosphere.
Iranian fruit roll-ups are among the most popular snacks that please young and old alike.