By Afshin Majlesi

Glimpses of bread making in Iran

Since the olden days, bread has been the staple diet of the folks living in the semi-arid Iranian plateau. Traditional and ethnic Persian breads are famed for their strong flavor, quality, and diversity.

A taste of Iran: Khoresht Mast

TEHRAN - In Persian cuisine, the term ‘khoresht’ mostly refers to thick, usually sour stews which are served as main meals alongside a rice dish.

Iran forms national committee for gastronomy tourism

TEHRAN – A national committee has recently been established for gastronomy tourism, which is globally known as a vital component of the traveling experience.

Iranian cuisine: Morasa Polo 

Morasa Polo (Jewelled Rice) is an eye-catching Persian rice dish, which boasts an amalgam of delightful sweet and sour taste. To make it, vegetable materials such as carrots, almonds, raisins have been used.

Iranian dishes you need to try: Ash Reshteh

TEHRAN - For many Iranians, Ash Reshteh (Persian greens, bean and noodle soup) is a sign of the arrival of spring. The thick soup is served during the festivities leading up to Noruz, the Persian New Year, which usually falls on March 20.

A taste of Iran: Khoresh-e Bademjoon

TEHRAN – Food is a wonderful vehicle for discovering Iran, with its fabulous regional produce featuring in stews, rice dishes, kebabs and desserts.

Persian dishes: Zereshk Polo (Barberry rice with saffron chicken)

The sweet and sour flavor of zereshk (barberries) and the glistening ruby red berries set against the white and saffron tinged grains make this a feast for the taste buds and the eyes.

Beat the heat with tasty Iranian cold soup “Ab Doogh Khiar”

TEHRAN – The summer heatwave here in Iran and many other places across the globe can be dealt with a refreshing recipe like the Iranian cold soup “Ab Doogh Khiar”!