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.
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.
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.
