Food

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.

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.

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 Polo 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.

Qanbar-Polo is a food from Shiraz, a large city with an ancient civilization, located in the southwest of Iran in Fars province.

One of the most delicious homemade sweets prepared for the Persian New Year is Sohan Asali, which is a combination of honey and Sohan, a traditional saffron brittle toffee indigenous to Iran.

Barberry, also known as berberis, is a plant with lots of medical features used in many Iranian dishes, desserts and drinks. Medicines made of barberry have been used for 2,500 years for treating various diseases.

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.