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).
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.
Two young Afghans have opened a café in the Iranian capital to bring together Afghans and Iranians alike in a friendly atmosphere.
Dampokhtak, or Dum Pukht as called in the Indian Subcontinent, is a very simple and popular dish in Iran, which is very easy to make.
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.
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.
Chai-churak, or tea-bread in local language, is a small bread made of flour, water, milk, sugar, eggs, oil and sesame seeds.
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.
Sistan and Baluchestan province in south-eastern Iran is falsely known as “a deprived region” while it enjoys a wide range of unique attractions and natural resources, including exotic fruits.