Food

Iranian cooking takes its time. Ghormeh sabzi simmers for hours with dried limes and fenugreek. Rice is steamed until the bottom of the pot turns into a golden crust called tahdig, which families quietly fight over. Sangak bread comes out of the oven still marked by the hot pebbles it baked on.

Here you will find recipes to cook at home, regional dishes, and practical notes for eating out while you travel: what breakfast looks like, which drinks to order, how vegetarians get by. Our guide to the best Persian foods to try in Iran is the place to start.

Planning the wider trip? Our Iran travel guide covers money, transport and seasons, and our Iran tours page shows the routes we run.

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