Sir-Qalyeh is one of the most popular dishes of northern Iranian province of Gilan, which ranks first in the country as far as the diversity of local foods is concerned.
Sosis Bandari, which literally means “Port Sausage”, is a simple Iranian spicy dish that belongs to the country’s southern regions near the Persian Gulf.
Lakh Lakh is one of the local foods of Bushehr Province in southern Iran. The meal is made in two ways, one with dried lemons and the other with Tamarind.
Dandeh Kebab is one of the original dishes of the Iranian western province of Kermanshah, which is offered to domestic and foreign tourists around Taq-e Bostan historical cultural complex.
Beryani is one of the famous Iranian dishes made especially in the central Iranian province of Isfahan. The food has become known around the world and has many fans among Iranians.
Iranians make many different types of kuku – an egg-based dish – with a variety of flavorings. Some variations include Kuku Sabzi (herb Kuku) and Kuku Sib-Zamini (potato Kuku).
RoboChef, the first interactive, robotic, and waiterless restaurant of the Middle East, has flipped the tables on how citizens of the Iranian capital eat out.
Foreign tourists usually visit Iran for its historical attractions; however, now that the country is being listed among the world’s top tourist destinations, two Iranian women are organizing tours of Iranian cuisine to make foreigners more familiar with Iranian foods and eating traditions.
Grocery markets in the Iranian capital are offering free fruit in baskets to the needy people and children, to both help poor citizens add fruit to their food basket and promote fruit consumption among kids.
Iran risks losing Russia’s food market which was hit hard after the EU imposed sanctions on Moscow following Russia’s annexation of Crimea and the ensuing conflict between Kiev troops and pro-Russia forces.
The staples in Iranian cuisine are wheat bread and long-grain white rice with lashings of yogurt, lamb and eggplant. Flavors are subtle, with cinnamon, cloves, turmeric, cardamom, and saffron never drowned out by excess of garlic.
Women in Ardabil province, northwestern Iran, prepare Qavout, a kind of food product made of several nuts, in early winter based on an ancient tradition.
