Bean, chickpea and herb soup. A national dish. For 5 to 6 people. Ingredients: 4 tablespoons of dried chick peas 3 tablespoons of dried red beans (the ones used in Iran have small white mark) 3 tablespoons of lentils 4 tablespoons of oatmeal 4 tablespoons of wheat 3 tablespoons of porridge mix 500g mixture

A stew of flaked and crushed almonds. A dish from the Kermanshah region For 5 to 6 people. Ingredients: 1 large onion or 2 small. 1kg of braising beef cut in pieces (150 g per person). 100 g of crushed almonds soaked overnight in rose water. 1 pinch of saffron steeped in water with an

Iran has a lot of ethnic groups and tribes in her vast and historic land. Each ethnicity and tribe have their own traditional food according to the geography and climate. The type of food in the hot regions such as Iran Deserts is very different from the north west of Iran with its cold temperature.

Eating tradition is one of the most enduring legacies of Iranian culture and civilization that still plays an important role among Iranian traditions. You cannot find any rituals and ceremonies in Iran where eating has no place. One of the most important Iranian special dishes that more or less has become national, is Ghormeh Sabzi. The