As a common practice among the people of different cultures or the first days of New Year, Iranians serve their traditional dishes, such as Sabzi Polo, on the initial days of Nowruz.
Kulaneh Ash is one of the traditional dishes of Kermanshah province in western Iran that is cooked on the occasion of the first tooth growth in children or in the cold season of the year to strengthen the body and prevent the cold.
While a novel coronavirus originating from China has infected thousands of people around the world, an Iranian Health Ministry official has introduced two herbal teas as a natural way to strengthen the body's immune system.
Cauliflower stew is an original Iranian stew cooked with a variety of red and white meats. This stew is one of the most nutrient Iranian dietary dishes that can be beneficial for many families.
Iranian Tahchin is a rice cake primarily consisting of rice, yogurt, saffron, and eggs. Some versions of the dish are more elaborate, folding in chicken fillets, vegetables, fish, or red meat.
The Shirazi yoghurt broth is a tasty, traditional Iranian food which originates from the city of Shiraz in southern Fars province, and can be served as the main meal or as a snack.
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.
Yalda dinner, a meal traditionally eaten at the winter solstice each December, forms a significant part of gatherings held to celebrate “Shab-e Yalda” (the longest night of the year) in Iran. Let’s find more about various Yalda dishes in different parts of the country.
The famous Canadian food blogger and influencer, Trevor James, says Iran means the smell of colourful and delicious food whose videos can be shared with people around the world. “I think the taste of Iran is like sweet saffron.”
Pomegranate paste is a popular flavouring in Persian cuisine, known as a basic ingredient of many delectable Iranian dishes with a mouth-watering aroma.
Torsheh Vash is one of the local foods of northern Iran, especially Gilan province. The name of this stew is taken from one of its ingredients, a plant called Torsheh Vash (wood sorrels).
Pumpkin Soup is a traditional dish of Iran’s Markazi Province. In ancient times, people in this region tried to strengthen themselves by using soups that provided the necessary energy.
The crisp, craveable rice called tahdig inspires ferocious passion and competition in Iran and beyond. A report by the Wall Street Journal provides all the tips you need to master this crowd-pleasing showpiece, plus three delicious recipes.
Yazdi Coffee is a traditional type of coffee made in the Iranian city of Yazd. It is a very tasty drink thanks to the long cooking time and the use of cardamom, rosewater and rock candy in its preparation.
Sekanjabin, a traditional Iranian syrup made up of honey and vinegar, turns into a wonderful tasty drink when combined with cucumber, especially in hot seasons.
