A collection of recipes and instructions for making various Iranian foods
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An international food tourism exhibition will be held in Iran’s northeastern city of Mashhad with the participation of businesspeople and economic advisers from 11 countries.
Dried fruits broth is one of the most delicious local dishes of Hamadan province in western Iran, which is usually served in the cold seasons of autumn and winter.
Baharestan village in the Iranian northeastern city of Sabzevar is one of the main centres of grape syrup production. Over 30 tonnes of grape syrup are annually produced in the village in Khorasan Razavi province and exported abroad.
Any type of food, except water, contains calories that produce energy in our body. The amount of calories one needs per day varies from person to person; our daily calorie intake depends on a variety of factors including weight, height, gender, age, and daily activity.
Jujube is a fruit with numerous therapeutic properties which can be used in different forms, particularly as tea mixed with other ingredients.
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.