The ancient Iranian foods had many ingredients depending on different regions, along with different cooking methods, she observed.
Every province in Iran and every city have their explicit delicious cuisines, a paradise for foodies.
Typically, rice is the foundation stone of the Persian meal. Persian cuisine is all about balance of tastes and flavors, color and temperatures. In every meal and every plate, one will get sweet as well as sour, supple and crispy, cooked and raw, hot and cold.
Lots of herbs complete a perfect Persian meal. Every table is decorated with a sabzi-khordan, a basket where fresh herbs can be found, and scallions and radishes, which are consumed uncooked and by the handful, often inserted into a piece of fresh flatbread with a nibble of cucumber, feta, or walnuts.
Experts consider that in tourism industry, food tourism has become one of the most impressive and creative segments. This genre, at the same time, has placed itself as an element of diversification of tourism, naturally, with a elevated effect on the promotion of sustainable development at the regional and local levels.
Tags: Iranian foods, Iran tourism
