Foods and Recipes

The Kadoobareh is a yummy food originally made in the northern Iranian province of Mazandaran.

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).

Yoghurt stew is a traditional Iranian meal commonly cooked in the central Iranian province of Isfahan.

The prune-Spinach stew is a gourmet Iranian food served during both day-to-day meals and formal ceremonies.

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.

The tomato soup commonly cooked in the Iranian province of Hamadan is a must if you want to try a different cuisine.

A traditional kind of Iranian kebab strengthens the body, helps with problems of infertility and strengthens the eyes.

Nazkhatoon is one of the most popular and delicious local foods in Iranian cuisine.

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.

A Jordanian man has reportedly divorced his wife after she stopped him from eating so that she could photograph the food and share it with friends.

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.

Malaysian International Trade and Industry Minister Mustapa Mohamed voiced his country’s willingness to have cooperation with the Islamic Republic of Iran in the field of halal industry.

Falafel is always a tempting option for members of the middle or working class who are less likely to splurge on expensive food in restaurants and often look for frugal meals in small shops.

Abgoosht or Dizi is an Iranian dish consisting of a clear broth with meat and other ingredients such as potatoes, beans and dried lemons (depending on the recipe).

Ramsar, a city in Iran’s northern province of Mazandaran, is hosting the three-day Festival of Iranian Traditional Cuisine, Region 1, which started on July 20.

For the second time, Iranian author Samira Jannatdoust (Paniz) won the prize for the best dessert and pastry cookbook at the 2016 Gourmand World Cookbook Award.

Once you try this truly delicious food from the north of Iran, you won’t be able to resist eating more.

Because the recipe can undergo change to fit different tastes, it can also be a winner with vegetarians if the meat is excluded.

A combination of different fresh herbs and eggs coupled with the simple recipe has made the dish a favorite of people who are always on the go and still want to eat healthy.

If your Iranian hosts serve Fesenjan when they have you over, you should know that you are a special guest.

Give a shot at cooking Kashke Bademjan and get your kitchen filled with a wonderfully rich aroma.

A Russian anchor has said that Sangak, which is popular in Iran, is the most delicious bread in the world.