The traditional Iranian medicine offers one of the best food patterns for school-age children who must follow a proper nutritional pattern to strengthen their memory and get the required energy for better learning.
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.
If you are given a basket and asked to fill it with at least ten types of nutritious fruits and vegetables, which ones would you choose? Do you know what to choose for your daily diet in order to avoid digestive diseases?
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.
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.
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.
Qurut is a local dish with a special purple colour which is originally made in South Khorasan province, eastern Iran. The food was inscribed on July 14 in the country’s list of Intangible Cultural Heritage.
The delicious smell and incredibly pleasant taste of Ghormeh Sabzi have made it so popular with Iranians that you can rarely find one individual who does not like it.
