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Quince and Plum Stew for an Autumn Day

Quince and plum stew is a traditional Persian dish which is popular in the fall when quince is available. Its combination with plums makes this a sour-sweet dish, because sugar can be used to take off the sour edge of plums for a better taste. This stew has a truly tempting aroma.

Fesenjan – Try This Original Northern Recipe

Fesenjan stew is an original dish of Guilan Province, northern Iran, popular across the country mostly in the winter. It is cooked with chicken or duck, and at times meat balls if this is preferred. The main ingredients are walnuts and pomegranate paste. It is a sour dish, but a little sugar can be added to sweeten it. Two cups of fresh pomegranate juice can also be added for extra taste.

Ghormeh Sabzi – An unrivaled Iranian Dish

Ghormeh Sabzi is Iran’s topmost favorite dish. It is cooked across the country with some small variations. It is probably safe to say it is the most original Persian stew. One of its advantages is that it tastes even better when it is leftover and warmed up a second time. It is served with rice which must be prepared separately.

Traditional Whey Aubergine from Semnan

Aubergines are a specialty of Semnan Province, northern Iran. Their good taste and lack of seeds may be due to the desert climate in this area. The people of Semnan make a wide variety of aubergine dishes in the summer. One of these is whey aubergine which is a delicious traditional.

Nardun Stew - A Pleasant Experience in Iranian Cuisine

The people of northern Iran are known for their palatable cuisine and have also registered a number of these in Iran as a national heritage. Nardun stew is one of these appetizing dishes made with pomegranates, and thus associated with the Yalda winter solstice by many Iranians.

Moras’a Polo – The Jewel of Iranian Rice Dishes

Moras’a Polo, or jewel rice, is one of the most delicious Iranian rice dishes which can be served at parties. It does not take long to prepare, but has a wide variety of ingredients. This is how it is prepared.

Biryani – Isfahan’s Best-Known Dish

Isfahan is one of Iran’s best-known cities for its arts and crafts and tourism. If you travel to Isfahan, make sure to also try their biryani. Restaurants in the city specialize in biryani and abgousht [meat stew], two traditional Iranian dishes. They serve nothing else on their menu and this is why they are called biryani places. Here is how to prepare it.

Ghalieh Mahi A popular fish recipe from southern Iran

Ghalieh Mahi is a stuffed fish recipe from southern Iran which is very popular in the country. It is cooked mostly in Khuzestan, Bushehr, and Hormuzgan provinces.

Torsh-e Kabab from the Culinary Capital of Iran

Torsh-e Kabab, or Bijeh Kabab in the local dialect, is a dish from Iran’s northern Guilan Province. The use of fried ingredients in the recipe depends on personal taste.

Seafood Festival in Tehran

The second seafood cookery festival will start in Tehran today, 6 October 2018, in Hall 21 of Tehran International Fair. The festival is aimed at promoting the culture of eating seafood in the country.

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