Tasnim - Basslogh is a traditional sweet which is very popular in Iran. It can be served both as a desert or a sweet with tea. Ingredients 150gr Coconut powder 100gr Walnuts 1 tsp. Oil 2 Cups cold water Cup rosewater 100gr Starch Dissolve the starch in cold water in a non-stick saucepan and stir on the heat to dissolve completely. Stir continually ...

MNA Iran is a country with a very rich civilization and culture, with different ethnicity that have special types of foods depending on where they live. For example, in the northern and southern parts of Iran, due to its proximity to Caspian Sea and Persian Gulf, a variety of foods prepared with fish is abundant, or the northwestern parts of Iran ...

MNA According to PersianRestaurant.org; Traditional Persian food and cuisine, from Fesenjan and Ghormeh Sabzi to the famous Kebab, is well-known all around the world. Nowadays you can hardly find someone that doesnt know the name of at least one Iranian food. But what are barely talked about are Persian Restaurants and their quality foods ...

The Guardian | Vanessa Thorpe : Magazine apologises after British-Iranian readers say inclusion of recipe for curry is lazy, casual racism A sparkly bonfire night cake and a traditional English sausage and mash were both on offer in Octobers edition of Sainsburys Magazine. More prominent than this seasonal fare, though, was a bold attempt to broaden ...

MNA A total of 35 Iranian companies are showcasing their products in a ten-day exhibition in the city of Amman, Jordan. The fifth iteration of Iranian products exhibition, organized by International Promoters Company for Marketing & Exhibitions (IPCO), kicked off on Wednesday in Amman, which will continue through Nov. 3. According ...

IFP - Masghati (starch fudge) and cookies are among the popular Iranian confections and a souvenir of the southern city of Shiraz in Fars province. The Art of Cooking Shirazi Masghati & Cookies has recently been registered on the countrys List of Intangible Cultural Heritage. Masghati is a delicious desert also used as confectionary....

IFP - Malabij, also known as Malata, is one of the most delicious dishes of Mazandaran Province in northern Iran. To prepare this food, local people of Mazandaran use Caspian whitefish, aromatic herbs, walnuts, pomegranate paste, and Persian hogweed. Originally, the dish should be cooked on direct heat or charcoal, but today it is prepared ...

IFP - Zanjan prune broth, a kind of broth traditionally cooked in the Iranian city of Zanjan, contains sour prunes and other ingredients which make it one of the most delicious Iranian dishes. The so-called Zanjan prune broth has long been favourite with folks in the city of Zanjan in northwestern Iran. It is also popular in other cities such ...

Financial Tribune - A food festival is scheduled to be held in parallel with a tourism exhibition in early September in Mashhad, Khorasan Razavi Province, to explore gastronomic delights of the religious tourism hub. "Mashhad's international fairgrounds will host the festival from September 2 to 6, alongside an international exhibition of tourism ...

IFP - The Iranian city of Damghan is well-known for its high-quality pistachios, so it would not be strange to see one of its most famous local foods is made with pistachios. The pistachio stew is made in pretty much the same way as Fesenjan stew is cooked. The only difference is that ground pistachio is used instead of ground walnut. In ...

IFP - Doimaj, also known as Dogmaj, is a common traditional snack which people in some Iranian provinces eat during the warm seasons. Doimaj is a combination of pieces of bread, cheese, vegetables, walnut, fried onions, and turmeric. During the holy month of Ramadan, it is usually served for Iftar to break the fast.   Ingredients:...

IFP - Iran and Tajikistan have many cultural commonalities, but among them is a delicious dish which is served in the two states with different names. The dish is a kind of white sweet that is prepared for Iftar and Suhur during the holy month of Ramadan. In Iran, people of Hamadan province call it Angoshtpich and in Tajikistan it is called ...

IFP - Special ancient traditions are still practiced in a number of Iranian cities during the holy month of Ramadan in addition to the common rituals and customs practiced nationwide. The Muslim holy month of Ramadan is of special importance to Iranians, and there are different traditions and customs associated with this month in different ...

IRNA The food editor at the New York Times in the 'What to cook this week' section of the American daily offered food lovers a Persian cuisine Iranians call 'tahdig'. Sam Sifton in his piece, quoting a letter by a reader, described tahdig as 'the crisp and golden crust at the bottom of a pot of Persian rice.' 'Its similar to the crust that shows ...

IFP - Qayqanaq is an Iranian snack made with flour, eggs and sugar, almost similar to the common pancakes made in other parts of the world. Qayqanaq is cooked in the cities of Zanjan and Tabriz. The recipe for, and appearance of this Iranian desert is very similar to foreign pancakes eaten as breakfast.   Ingredients Flour: 4 spoonfuls Eggs:...

Tehran Times - The Divan of Boshaq Atema, written by the 14th century satirical poet Fakhreddin Hallaj Shirazi, is one of the most ancient sources about Persian cuisine, offering information about a wide range of Iranian foods consumed during that time as well as past centuries. Fakhreddin Hallaj Shirazi used Persian culinary vocabulary and kitchen ...

IFP - Piazoo, a traditional food usually made in the Iranian city of Zanjan, is yet another Persian dish that tastes good and is worth trying. Piazoo looks like broth and is one of the oldest and most delicious meals in Irans cold province of Zanjan. Years ago, local women cooked the meal with onions, walnuts, tomatoes, lentils, dried apricots ...

IRNA - Iranian culture and traditional food festival is underway in the city of Gachsaran in western Province of Kohgiluyeh and Boyer-Ahmad on Dec 30, 2017.      

IFP - Baastermeh, also known as Baastermeh-Pilau, is a delicious local food of the northern Iranian Golestan Province and usually cooked by Turkmens. Baastermerh, a popular Turkmen food, has been around since the distant past and is cooked and served in parties and ceremonies. One of the features of the food is that it is made with pomegranates,...

IFP - Dandeh Kebab is one of the original dishes of the Iranian western province of Kermanshah, which is offered to domestic and foreign tourists around Taq-e Bostan historical cultural complex. Preparing this very delicious Iranian Kebab needs a special expertise. Here is one of the ways to make it: Ingredients: Lamb Ribs ...