Yazdi Coffee is a traditional type of coffee made in the Iranian city of Yazd. It is a very tasty drink thanks to the long cooking time and the use of cardamom, rosewater and rock candy in its preparation.
Iran is set to host a food festival of world nations in August with the aim of bringing different peoples closer together.
Sekanjabin, a traditional Iranian syrup made up of honey and vinegar, turns into a wonderful tasty drink when combined with cucumber, especially in hot seasons.
Abdoogh Khiar or Chilled Cucumber Yogurt Soup is a simple, healthy and light dish that is easy to digest and quenches thirst due to its cool nature.
Iran is a vast country with a wide range of subcultures, tastes, and food diversity, so much so that sometimes the taste of some of these foods and their ingredients seem strange even to the Iranian people themselves.
Chai-churak, or tea-bread in local language, is a small bread made of flour, water, milk, sugar, eggs, oil and sesame seeds.
Valak Pilau and Valak Soup are native foods of Iranian capital Tehran that are prepared with a wild plant called Valak.
Carrot meatballs also known as Kermanshahi meatballs are one of the various types of meatballs cooked in Iran and among the most delicious and nutritious ones.
Iran is to hold the first International Gastronomy Festival with the main goal of bringing various countries and nations closer together through the means of food, said the director of the festival, Jalal Zokaee.
Jaghoor-Baghoor is a traditional food of Zanjan province in northwestern Iran, which is mainly made of the sheep’s liver, lungs, and heart.