Baastermeh, also known as Baastermeh-Pilau, is a delicious local food of the northern Iranian Golestan Province and usually cooked by Turkmens.
Sir-Qalyeh is one of the most popular dishes of northern Iranian province of Gilan, which ranks first in the country as far as the diversity of local foods is concerned.
Sosis Bandari, which literally means “Port Sausage”, is a simple Iranian spicy dish that belongs to the country’s southern regions near the Persian Gulf.
Lakh Lakh is one of the local foods of Bushehr Province in southern Iran. The meal is made in two ways, one with dried lemons and the other with Tamarind.
The fourth Festival of Food and Colourful Dining Tables was held in the iconic Milad Tower in Tehran.
The coriander kebab is a traditional food made in the city of Maku and Azarbaijan region, northwestern Iran.
Celery stew is one of the original Iranian stews made from chopped lamb or veal, celery, mint and parsley.
Dandeh Kebab is one of the original dishes of the Iranian western province of Kermanshah, which is offered to domestic and foreign tourists around Taq-e Bostan historical cultural complex.
The prune broth is a very nutritious traditional Iranian food which is suitable for all people, especially during autumn.
Beryani is one of the famous Iranian dishes made especially in the central Iranian province of Isfahan. The food has become known around the world and has many fans among Iranians.