Cooking around Iran (13 Days)

Upon your arrival, you will be transferred to the hotel. After a short rest, Golestan Palace, the former royal Qajar complex, and the oldest historic monument in Tehran will welcome you. Afterward, go to Bazaar to buy the food material to cook Ghormeh Sabzi, an Iranian national herb stew dating back to 2000 years ago. The main materials to cook this delicious food contain parsley, cilantro, spinach, dried fenugreek leaf, kidney beans, lamb, dried limes, oil, onion, lemon juice, turmeric, salt, and black pepper. This stew is served with rice. At night, you will fly to Qeshm, one of the Iranian beautiful islands.

After breakfast, you can visit Chahkooh where you can see layered structures like waves and beautiful geometric shapes that show the art of mountains. After visiting this attraction, you Learn how to cook Ghalieh Mahi (fish stew). First, go to the bazaar to buy the necessary materials. Ingredients include fish, tamarind, coriander, fenugreek, onion, garlic, turmeric, salt, black pepper, and oil. Buy them and start learning how to cook this local food.

After breakfast, you will drive to Shiraz (600 km away from Qeshm). After a short rest, you will visit Hafeziyeh, the tomb of the biggest Persian mystic and sonneteer born in the 8th century. Afterward, you will learn how to cook Shole Zard or Saffron Pudding, a traditional dish, and a sweet dessert. Rice, sugar, butter, saffron, water, almonds, rosewater, ground cardamom, and ground cinnamon are the main materials to cook this delicious dessert. The Iranians make it for special events and share it with friends or family.

In the morning and after breakfast, you can visit Nasir-ol-Molk or Pink Mosque which is famous for its beauty. There, you can see the dance of light and colors. Afterward, go to the bazaar to buy the food materials needed for making Kalam Polow. This food which is Shiraz’s most famous food includes rice, shredded cabbage, ground beef, onion, parsley, cilantro, chives, Persian basil, tarragon, fresh dill, turmeric, salt, pepper, and oil. This dish is usually served with Shirazi Salad.

Early in the morning, you can drive to Yazd. En route visit two Persian ancient glorious sites: Persepolis, the glory of the Persian Empire and the ceremonial capital of the Achaemenid empire founded by Darius (486-522 B. C.); and Necropolis or Naghsh-e-Rustam, which belongs to both Achaemenid and Sassanid Periods. It has four large tombs cut into the cliffs. Then continue to reach Yazd. In the afternoon, you can visit Dowlatabad Garden, one of the greatest places in Yazd; a historic Persian garden built in 1747. It is famous for its highest wind tower in Iran. Amir Chakhmaq Complex (built in the 15th century) with its symmetrical sunken alcoves also welcomes you.

After eating breakfast, you will learn how to cook a traditional food of Yazd called Gheymeh stew. Ingredients include cross-rib roast beef or a similar roast, yellow split peas, onion, tomato paste, dried limes, butter, turmeric, black pepper, and salt. This stew is served over white rice. In the afternoon, you can take a glance at the Fire Temple of Zoroastrians built in 1934. Jameh Mosque (12th century) is the next destination.

Early in the morning, you will leave Yazd to reach Isfahan, Half the World. After visiting the Armenian Vank Cathedral established in 1606 and eating lunch, you will start learning Beryani, a very delicious food that is among the most famous local foods of Isfahan. You need lamb shoulder, tail fat, sheep lungs, onions, cinnamon, saffron, salt, pepper, pistachio, and almond to cook this special meal of Isfahan.

After breakfast, a full-day city tour of Isfahan is waiting for you. Naghsh-e-Jahan Square includes Qeysarie Gate, Sheikh Lotfollah Mosque, Ali Qapu, and Imam Mosque. This historical complex was constructed between 1598 and 1629. Afterward, you will learn how to cook Kashke Bademjan, a very simple traditional Iranian food. You should cook this food with eggplants, garlic, onion, oil, walnuts, dried mint leaves, Greek yogurt, salt, and pepper.

After breakfast, you will be transferred to the airport for going to Tabriz. After eating lunch, you can learn how to cook one of the most delicious foods, Kofteh Tabrizi. You can go to Tabriz Traditional Bazaar and buy the necessary materials which are ground meat, onions, yellow split peas, rice, fresh herbs including chives, mint, tarragon, parsley, coriander, savory, and finally salt and pepper.

Early in the morning, you will drive to Kandovan. You have the opportunity to visit an extraordinary ancient rocky village. The cliff dwellings, still inhabited, were excavated inside rocks. They were formed by volcanic remains from strong eruptions and date back to at least 700 years ago. After eating lunch in Kandovan, you will go to Masouleh, a unique village in which the buildings were built into the mountain and are interconnected. In this village, you will get acquainted with cooking Baghala Ghatogh, local food in the North of Iran. The main ingredients are broad beans, eggs, garlic, butter, fresh dill, turmeric, chili flakes, saffron, salt, and pepper.

Early in the morning, you will continue to Ramsar, the bride of Persian cities. In this city, you will learn how to cook Mirza Ghasemi which is also among the traditional and local foods of northern Iran. The main food materials of this simple food are eggplants, eggs, tomatoes, garlic, oil, salt, and pepper.

After breakfast, you will drive to Tehran, the capital. After a short rest, you can visit the Carpet Museum and Jewelry Museum to see Persian art.

After breakfast, you will learn how to cook Kebab Koobideh which is the most delicious Iranian traditional food. For making Koobideh, you need ground lamb, ground beef, onion, salt and pepper, sumac, and saffron. At night, you will be transferred to the airport to depart.