Popular Articles

Khansar is a small city with a population of just over 20,000 people that is a two-hour drive away from the central Iranian city of Esfahan. The area has much to offer in terms of tourism. Here is a look at a few highlights on Khansar.

Fatir is a traditional type of sweet bread that has long been baked in Iran, either for breakfast or as an afternoon snack.

Tar Halva is a traditional dessert from Iran’s southern city of Shiraz, cooked mainly in the Muslim fasting month of Ramadan.

The recipe for Loobia Polo, which is an extremely delicious Iranian dish, has been prepared for you in this article from the IFP News site.

Homemade pickles recipe is explained to you step by step and easily (how to make a delicious Iranian homemade pickle)

Albaloo Polo (pilau with sour cherries) is not only one of the most famous foods in Shiraz in southern Iran, but is also a popular dish commonly served in formal parties.

At first glance, the yummy stuffed meatballs whose filling can undergo changes to fit different tastes might seem difficult to cook, but once you get the hang of the dish, you cannot let go of it.

Gaz (Candy) is the name of a type of Persian nougat which originated from Isfahan in central Iran. The sticky white substance is formed of honeydew combined with other ingredients including pistachio or almond kernels, rosewater and egg white.

Reshteh Khoshkar is a tasty Iranian cookie favourite with fasting Muslims as well as other people in the holy month of Ramadan.

Haleem, a stew-like Middle Eastern dish, is a traditional and very nutritious meal.

Hormuz, an Iranian island in the Persian Gulf, is home to the only mountain in the world whose soil is edible and is used in making a delicious type of bread, The most important of which is Tomshi bread.

The Shir berenj Pudding is a nutritious food commonly served during the evening fast-breaking meals in the holy Islamic month of Ramadan.

Kaak is one of the traditional and delicious cookies of Kermanshah that is made of very delicate layers and thin dough along with sugar, cinnamon, and cardamom.

The recipe for Gheymeh, a dish that has made a name for itself as a fixture of religious functions.

Tahchin, which is usually served as a main dish, can be cooked with different fillings.

Sangak is a traditional type of bread which seems to be common only in Iran, hence can be called the country’ national bread.

Quince is a fruit of the cold season; a fruit that has many benefits and with which various and delectable foods are prepared in Iran. Quince stew is one of these dishes.

Pomegranate paste is a popular flavouring in Persian cuisine, known as a basic ingredient of many delectable Iranian dishes with a mouth-watering aroma.

Iranian fruit roll-ups are among the most popular snacks that please young and old alike.

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.

The Lavangi chicken is a palatable, traditional and major food of locals in the border town of Astara in Gilan province, northern Iran.