The Persian way of cooking chicken kebabs
Chicken kebabs, or Jujeh kabab in Persian, is another favorite barbecue prepared differently in Iran. Here is how to make it.
Baghali Polo - A sumptuous dill weed meal
Baghala Polo or Baghali Polo, is one of many sumptuous rice dishes of the Persian kitchen which is served on all occasions and at large, formal gatherings with lamb.
Kebab -The national food of Iran
Minced meat kebab is one of the best-loved traditional dishes of Iran and a fixed feature of formal gatherings or Friday lunches. No other dish can take the place of traditional kebabs in Iran, especially at parties and in picnics.
Iranian Art of Cooking Festival
The Iranian Art of Cooking Festival will be held in Zanjan 1-3 August 2018 to discover cooking talents, plus much more.
Iranian Tahdig recommended by New York Times
Recommending the “tahdig” as an Iranian delicacy worth trying to the readers, Sam Sifton writes in the New York Times What to Cook This Week about Samin Nosrat who, as a child, loved tahdig, which is what Iranians call the crisp and golden crust at the bottom of a pot of Persian rice.