Traditional Southern foods
Travelers in southern Iran always give a compliment on the spicy food. In Khuzestan, falafel and samboose are cheap and popular food of locals. But in more eastern provinces, including Hormozgan, fish and other see foods are also popular.
One of the most famous stews in the south of Iran is called "Ghalie Mahi", which is mostly cooked in Khuzestan, Bushehr and Hormozgan provinces and southern Baluchistan. The fish is cooked with vegetables such as coriander and fenugreek, Indian spices and seasonings and finally the South Sea fish.
Traditional Northern foods
The most popular Iranian food in the north of Iran, including a range of the most delectable flavors and smells, welcomes tours and travelers alike. it is garlic that has an important role in the flavor. Also, local vegetables, eggs, walnuts and pomegranate paste form the basis of northern cooking.
It is difficult to choose one or two samples of Northern foods to introduce. Because each of the food in this area has a unique and enjoyable taste. But sour Kebab/ barbecue and sour chicken may be the favorite food of many tourists. The sour taste that pomegranate paste gives to meat or poultry keeps it in mind.
beside this barbecue is Anarbij, a stew made of pomegranate and walnut paste, shirintare made of spinach and garlic, chicory, nasakhaton, langi, wawishka, a combination of liver or Mentioned red meat and tomatoes, sour shami, khuli pottage and many other foods. The city of
has a rich and varied foods in the northern part of Iran, registered as a creative food city on the UNESCO Creative Cities Network.