Customs IsfahanbiryaniDuring the Safavid dynasty, a dish called Berian Polo (Nastaliq script: بریان پلو) was made with lamb or chicken, marinated overnight – with yogurt, herbs, spices, dried fruits like Raisins, prunes or Pomegranate seeds – and later cooked in a tannour oven. It was then served with stea...InformationCelebrating an...Every year, many people from different parts of the country and abroad visit Kashan, the hub of Mohammadi Rose in Iran. The season for picking rose and preparing rosewater is from early May to mid-June. In May, the scent of rose spreads over different areas of Kashan, such as Qamsar, ...InformationCostume...InformationKaleh Joosh ( ...2 Cups Kashk 1 Bunch Mint 1/2 Cup Walnut 1 Small Onion 2 Garlic Cloves 2 Tbsp vegetable Oil Turmeric PREPARATIONS: 1- Dice the onion and the garlic cloves 2- Mince the mint 3- Shred the walnut DIRECTIONS: 1- Fry the Onions and garlic with two tbs vegetable oil in a pot...InformationKhoresht -e ma..."Khoresht-e mast" (yogurt stew) is a traditional dish in Isfahan. Unlike other stews despite its name, it is not served as a main dish and with rice; Since it is more of a sweet pudding it is usually served as a side dish or dessert. The dish is made with yogurt, lamb/mutton or chicke...InformationSumac Potage(A......Information
