Foods and Recipes

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.

The Iranian city of Rasht gets UNESCO’s recognition as one of the best places in the world as far as cookery is concerned.

Presentation of votive food on trays during mourning ceremonies is an old-age tradition in the village.

At first glance, the yummy stuffed meatballs whose filling can undergo changes to fit different tastes might seem difficult to cook, but once you get the hang of the dish, you cannot let go of it.

In traditional Iranian restaurants, Dizi is still served in small clay pots with a number of truly delicious side dishes.