Iran Food tour
Day 1- Arrival-Tabriz
Welcome to Iran’s former capital, Tabriz. Iran food tour is the best way to get close to Iran’s culture. Owing to different periods of being capital, Tabriz has great stories to tell. The most recent one, though dates back to Qajar era. Tabriz and its different spirituality, language and traditions make a perfect introduction to Iran. Although invading armies ruined most of it, what remains are unrivaled masterpieces of architecture. Entering the city airport, we are still 30 minutes away from the city itself. After a short rest, in the afternoon we visit Amirnezam house (museum), an old Qajar house turned into museum and now host a bunch of objects, representing the stories perfectly. After lunch we grab the time and delve into the Historic Bazaar of Tabriz (UNESCO world Heritage Site) which is said to be the largest covered bazaar, lined with brick-facade shops and arc-shaped ceiling throughout the aisles. Depending on timing, we stroll in Elgoli park and enjoy the nightly breeze of flowery garden.
Foods are one of the most essential factors in every nation’s culture. Iran food tour is going to open new doors to your world of tastes. Tabriz was one of the capitals of the old Persian empire, famed for its bazaar, where spices from India and China were sold alongside delicate silks and intricately patterned carpets. So today we taste foods traditionally have been cooked in Tabriz for years. Kufteh, and it’s time consuming cooking process, is the most common food which needs skillful hands to knead the ingredients. Minced meat, local vegetables, split pea, rice, onion are mixed and filled with nuts, eggs and plums. We cook it with one of the professional cooks and try it all together. Dolmeh is another Iranian’s favorite food. we all ingredients in grape leaves. One more thing you shouldn’t miss, is a delicious sweet, Gharabia. A sweet covered with nuts such as walnut, pistachio, almond. People buy it as souvenir and mostly serve it in the weddings. During Iran food tour we mingle with locals and try to cook with them.
Spending a whole day in the desirable nature of the west of Iran and exploring its integrated history with Armenian culture, we head off to Kandovan village. The village and its exotic dwellings spread so tightly that it resembles the human battle against torturing winter weather and to withstand the coldness. This village, compared with the only similar village, Cappadocia in Turkey, is still habitat and cone-like houses sit above a newer, lower residence. Spending the night at the only rocky hotel and adapting the region’s survival way would be the most memorable thing throughout the trip.
Drive to Ardabil. First we take a look at UNESCO heritage sight, Sheikh Safi al-Din Khanegah and Shrine Ensemble. It is an outstanding example of 16th century religious complex and of Persian Safavid architecture. In short, Safi-al-Din was the founder of the Safavid dynasty which left wonderful monuments in cities like Qazvin and prominently Isfahan. The city’s restaurants serve Bunch of soups, each one with a quite different recipe and ingredients. The most famous one, specifically cooked by the region delicious dough, is called dough Ash (Iranian soup). Different legume, local vegetables and spices are some of the ingredients in the food. Iran food tour can change your view of Iran in your mind.
The roads we are going to drive to Rasht are like piece of heaven on earth. Green, lush, misty, labyrinth, in some parts embraced by seasonal flowers. Enjoy the most beautiful as well as picturesque Khalkhal to Asalem road trip, claimed by majority of travelers the best in Iran. Rasht, located by the Caspian Sea and surrounded by the fertile delta of Sefidrud, is listed in UNESCO as creative cities in terms of Gastronomy. Both the city and its gastronomy sector benefit from a rich variety of natural resources and rely on the exploitation of local resources, especially various species of fish and in-season products. Here we can cook some of these delicious foods such as Mirzaghasemi, Baghelaghatogh and various sea food cooked by fresh fish. We taste Kolucheh, a traditional sweet. Iran food tour adds more perspective to the your view.
Iranians believe that the best Iranian foods are cooked at homes. Theoretically yes, but thanks to new generation and their flourishing social life, eating and drinking out is now a common lifestyle in Iran. Now, with gourmet restaurants and stylish cafes popping up the former lifestyle is getting pale everyday. We can find well-cooked foods in well-known restaurants. Going pass the northern cities on the way to Masuleh village, we can visit the coastline moving forward with us. Cities sticking to each other so tight that some streets begin and end in two different cities. In the afternoon we arrive in Masuleh. This village is around at least a thousand year. It’s one of the most important villages in Iran. Rural houses are locating on a mountainside so steep that roof of the one lower is pathway of the upper. Explore the village on foot and go pass the houses decorated by colorful Geraniums. Iranians are not only good cooks but a food lover as well. We get to know some of the best chiefs during our Iran food tour.
Drive to Tehran, Iran’s capital, locating on the slopes of snowcapped Alborz mountains, is the nation’s dynamic beating heart and a combination of modernity and history. After taking a short rest, head to the downtown Tehran and explore its different cultural layers. We visit national museum of Iran, aging more than 70 years. It is not only the largest museum of History and Archaeology of the country, but ranks as one of the few most prestigious museums of the world in regard to grand volume, diversity and quality of its huge monuments. soon after, we head to 30 Tir street. Though being brimmed with cultural features, the street had lost its heydays hustle and bustle. In spite of being located in the heart of Tehran’s old district and as a result lined with museums and culturally remarkable landscapes, it wasn’t until recently that 30 Tir street became one of locals’ favorite hangout spots. It boomed once again and become Iran’s first food street. People line before every shop patiently to get their order ready. Our next stop is Abgineh museum, at the end of this historical street. It is full of pottery works and ceramics. The last place we visit on the first day of our tour is Golestan palace and museum (UNESCO world Heritage Site). We can review Qajar history by walking through the Halls and Gallery and a stunning Garden inspired by the European architecture. Iran food tour and cooking classes we take part, would be a rare opportunity in your life time.
On eighth day of our Iran food tour,we take part in a professional cooking class and with a skillful chief helping us to cook some traditional Iranian cuisine. Fesenjan, a slow-cooked stew full of walnuts and special pomegranate sauce or Dizi another time consuming but delicious food, present well the taste and the way Iranian usually cook. In the end, enjoy your own hand cook and adore Iranian specific food taste. By dinner we stop at one of the best restaurants in Tehran and taste Chelow Kebab, barbequed minced meat along with rice, saffron and Iranian favorite drink, Dough (water, salt and Yogurt). It goes very well with the basil. The smell is so tempting that you willfully want to taste it even if you are not hungry.
After almost 3-hour driving we enter Kashan. This small city tells amazing stories and awe-inspiring detailed stucco of town’s influential families’ houses reveal millions of secrets. Tabatabaei and Borujerdi houses are bearing most of these stories. The later one is said to be built for the sake of a passionate love, where you can still feel its sweetness. Then we visit another Iranian garden with high walls and higher cedars, quite visible from behind the walls. Fin Garden (UNESCO world Heritage Site) and its famous historical bath in which one of Iran’s greatest prime ministers has been murdered has buried stories for years.
After breakfast, head to an exotic village, a red village on the way to Kashan. Some of the best things to do in Kashan are, ironically, not in Kashan. Locating 70 kilometer southeast of Kashan, Abyaneh is like a red diamond in the middle of desert context. Red clay houses bear an ancient architectural style. Women mostly wear red knee-length skirt and white floral long scarf. Usually in spring you can take a leisurely walk among the narrow and sloped lanes, pass the village only Jameh Mosque with a big decorated wooden door and greet with old women sitting in a group of two or three in the region’s custom. You can’t see them anywhere but here in this small village. Put all the wonders aside, nowhere in Iran can even get close to Isfahan. Four hundred years ago, Isfahan was larger than London and more cosmopolitan than Paris. Elegant bridges crossed its modest river, lavishly outfitted polo players dashed across the world’s largest square and hundreds of domes and minarets punctuated the skyline. The city’s most famous bridge, Si-o Se Pol (Bridge of 33 Arches) is nearly 1,000 feet long and 45 feet wide. Another as eye catching bridge, Khaju bridge and it’s delightful coffee shops are a common gathering place in the evenings.
To get the most out of our day in Isfahan, we first visit Naqsh-e Jahan (Meidan Emam) square (UNESCO world Heritage Site) where once polo players boasted about their horse riding abilities in matches to entertain the ruler, Shah Abbas. Breathtaking mosques Shah (Imam) and sheikh lotf-ol-lah, Ali Qapu palace and entrance to a vast bazaar embrace the square. Locals call Isfahan half the world and who ever visited the shining capital of Persia, believe in this rhythmic proverb. Another outstanding masterpiece of Isfahan is Jameh Mosque (UNESCO world Heritage Site). Its yard and azure-tiled arches make you stop and take photos to record the beauty even after leaving the place. To end our fantastic excursion in culture-ridden streets of Isfahan, we head to Chehel sotoun Palace (UNESCO world Heritage Site) where 20 pillars double by reflection in the pond in front. During two-day stay in Isfahan we taste some of the most important local food and deserts such as khoresh Mast (Yogurt stew) and Beryani. A very famous snack Isfahani people love, is a wired mixture of sweet and sour. They eat a kind of sweet (Gooshfil) with Dough (Iranian traditional drink). Moreover Gaz and Pulaki are other most sought after sweets in Isfahan.
Day 12- Isfahan-Persepolis-Shiraz
While we taste foods during Iran food tour, we glimpse some very important attractions in Shiraz. Leave every historical place you have seen ever in Iran behind and head to the greatest ancient remnants. A 2500-year-old complex of palaces which once used to be the most glorious capital of the world’s most sophisticated nation. The complex consists of the Persepolis (UNESCO world Heritage Site) itself, Necropolis (Naqsh-e Rostam)(literally means “city of the dead” in the ancient Greek) Naqsh-e Rajab. We continue our trip to south and enter Shiraz. Shiraz is famous for many things. Once you enter the city, you can feel the friendliness and hospitality among locals. In Shiraz, city of flowers, nightingales and poets, you won’t have trouble finding things to do. Whether you are a history buff or into culture and nature, you won’t be disappointed. You can wander its streets, stroll in gardens, delve into the astonishing traditional bazaars and admire intricate architectural relics. We visit Vakil complex which is named after the popular zand-era king’s nickname Vakiloroaya. Enjoy walking in Arg of Karim Khan whose bitter orange trees’ smell fills the whole city during spring.
Day 13- Shiraz
To know better why Persian Gardens are listed in UNESCO, we visit Eram Garden (UNESCO world Heritage Site) one of the best examples of Persian gardens. Then we visit Nasirolmolk mosque, small but by far the most sought after place in Shiraz. Uncommon in mosques, the stained glass windows of the mosque illuminate its Persian carpets with a kaleidoscope of patterned flecks of light. We visit Hafez and Saadi tombs, two of Iranian great poets. As the last day of our trip in Iran, some of the best restaurants in Shiraz host us. Kalampolo, rice mixed with cabbage and local spices. Masghati, delicious yellow sweets made of starch, saffron, rose water and other spices. Depending on timing we can participate in cooking class. Finally, we finish our Iran food tour and head to Shiraz Airport and fly back home.