Qurut is a local dish with a special purple colour which is originally made in South Khorasan province, eastern Iran. The food was inscribed on July 14 in the country’s list of Intangible Cultural Heritage.
The delicious smell and incredibly pleasant taste of Ghormeh Sabzi have made it so popular with Iranians that you can rarely find one individual who does not like it.
The Iranian city of Damghan is well-known for its high-quality pistachios, so it would not be strange to see one of its most famous local foods is made with pistachios.
Mango is a sensuous, juicy, exotic fruit, and one of the most popular tropical ones in many countries, including Iran. The unripe fruit tastes tart and is used for producing pickles and sauces, among other foods.
Special ancient traditions are still practiced in a number of Iranian cities during the holy month of Ramadan in addition to the common rituals and customs practiced nationwide.
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.
“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.”
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.
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.
The Iranian breakfast table is a perfect and simple serving with a healthy diversity, ranging from simple bread and cheese to more complicated dishes like Kalleh Pacheh.
