3 cups half cooked (cook pre-soaked rice in boiling water with a dash of salt for 3 minutes, drain)

Puree the tomatoes (with peels). Mix rice, two cups of cold water and tomato puree in a small pot and leave for 3 hours.

This pottage is always thought of as one of the best Persian pottages since its ingredients are the best found in markets.

Catteh is a variety of Persian dishes that are prepared with different vegetables and proteins that are added to white rice while it is cooking.

The delicious Isfahan Berioon has been a staple of Isfahan cuisine for centuries. Meat Lovers would definitely approve of this dish.

The art of carpet weaving existed in Persia (or Iran) in ancient times, according to evidence such as the 2500-year-old Pazyryk carpet, dating...

In the west of the Island, there is a huge ship which is embowered on the coast of the Kish Island that is famous Greek ship. In one of the hot...

Great Mosque of Herat was designed by Sultan Ghiyathoddin Ghori in 597 BC., but he could not complete it successfully. His body was buried under...

Pottages were among the first dishes ever cooked by men. Persian pottages often have impressive nutritious value as they contain fats, proteins...

Every tribes of Afghanistan have their own clothing and partly try to wear that, and to spread the culture. It’s believed that Pashtuns to be...