Food

Reshte-Khoshkar is a tasty Iranian cookie native to the northern province of Gilan. The sweat and greasy cookie is usually eaten as a tea-time snack.

Iran and Tajikistan have many cultural commonalities, but among them is a delicious dish which is served in the two states with different names.

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.

The Mashhadi Pudding, locally known as Sholeh Mashhadi, is a special kind of broth indigenous to the northeastern Iranian city of Mashhad.

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.

The 4th edition of “Economic Cooperation Organisation (ECO) – Silk Road Food Festival” was recently held in Zanjan province, northeastern Iran.

The Shooshtari Pilaf is a local food indigenous to southern Iran and served especially in celebrations and parties.

“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.

Ginger halva is a traditional Iranian confection which is usually served with tea and as a delicious dessert.

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.

Qayqanaq is an Iranian snack made with flour, eggs and sugar, almost similar to the common pancakes made in other parts of the world.

Badkoubeh Kookoo is one of the most important and yummy local dishes made in the north of Iran.

Maani-Pilaf is a tasty and colourful local Iranian food made with several ingredients, including rice and meat.

Gheymeh Rizeh, a local dish originally made in Iran’s Isfahan, is prepared with small meatballs, chickpea flour and fragrant green-leaf vegetables.

Piazoo, a traditional food usually made in the Iranian city of Zanjan, is yet another Persian dish that tastes good and is worth trying.

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.

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.