A collection of recipes and instructions for making various Iranian foods
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At the end of the harvest season, palm farmers in Iran’s southern province of Hormozgan cook the surplus of the dates and use them to make “Doushab” or date syrup.
The quince and walnut broth is a local Iranian food cooked in central Markazi province and highly recommended for autumn.
Ash-e-Doogh or “sour yogurt soup” is a very popular and nutritious dish which originates from Iran’s Ardabil province in the northwest of the country.
Afghanistan is famous for its never-ending wars. Permanent conflicts in the country have associated Afghanistan with death and destruction in the minds of many people in Iran, leading the country’s beauties and lovely characteristics to remain largely unknown, particularly Afghan foods.
The Iranian city of Zanjan, north-west of Tehran, recently hosted a national broth festival, during which chefs from all over the country engaged in a fierce food competition.
Zanjan prune broth, a kind of broth traditionally cooked in the Iranian city of Zanjan, contains sour prunes and other ingredients which make it one of the most delicious Iranian dishes.
240 local Iranian chefs from the northern province of Zanjan recently competed with each other to book a place in an upcoming national broth (Ash) festival, which is to be held in the coming days.