{"id":849,"count":78,"description":"

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<\/em>, which families quietly fight over. Sangak bread comes out of the oven still marked by the hot pebbles it baked on.<\/p>\n

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<\/a> is the place to start.<\/p>\n