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.
“Briz” in the Bakhtiari language means “to fry”, and “Ab Briz” means meat cooked and fried in its own stock. The word has been abbreviated as “Abriz,” also known as “Owriz.”
Hormuz, an Iranian island in the Persian Gulf, is home to the only mountain in the world whose soil is edible and is used in making a delicious type of bread.
Maash Pati or mung beans stew is one of the local dishes of Golestan province in northern Iran which is served in different seasons, but mostly in winter and spring.
Ginger halva is a traditional Iranian confection which is usually served with tea and as a delicious dessert.
Baklava is a sweet dessert pastry made of layers of filo filled with chopped nuts sweetened and held together with syrup or honey. It is popular in Iran, Turkey, the Caucasus, the Balkans, and some West Asian states.
Qayqanaq is an Iranian snack made with flour, eggs and sugar, almost similar to the common pancakes made in other parts of the world.