Given to the antiquity of carpet weaving in Iran which dates back to the Acheamenid dynasty the necessity...

When summer arrives, many passengers travel to Ramsar in Mazandaran province in order to recreate in the dense...

The Museum of Ali Akbar San’ati was established in 1325 SH in Tehran. The museum was, in fact,...

Gaz-e Borkhar Ethnography Museum is placed in a part of a luxurious house related to Qajar which is now the place of the Adib Boroumand Cultural Foundation and Cultural Center and it was officially established on October 19, 2004, at material and spiritual expense of Majid Foroutan

The Firdous Anthropology Museum is located in the city of Firdous and is established in the historical building of Kheyrooz Bath.

Mir Nowruz is known with his pen name Vazeh and titled as Rend-e Lorestan (Rogue of Lorestan), He...

Hojjat-ol-Hagh, Omar ibn Ibrahim Khayyami Nisaburi, known as Khayyam, is one of the Persian prominent scientists and cultural...

Mir Mohammad Baqer Esterabadi, or Asterabadi, known also as Mir Damad, was one of the philosophers, scholars, jurists,...

Sattar was born in 1284/1285 AH in the family of Haj Hasan, one of the residences of Qaradagh...

The desert region of Kerman province is so rich in terms of traditional and local foods in addition...

Chekdirme, also pronounced as Chegidermeh or Chekidermeh, is one of the most delicious and popular dishes among the Turkmen people

Halim (Persian: حلیم یا هلیم) is the name of a very delicious, nutritious and energetic food that is popular in Iran and some Middle Eastern countries. Halim is the name of food cooked from pelted wheat and meat

Barberry holds a special place in Iranian cuisine and is highly popular. One of the Iranian dishes that uses barberry is \"Zereshk Polo ba Morgh\" (barberry rice with chicken), which is renowned and barberry is one of its main ingredients

Khoresh-e Tareh Koohi or Mountain Leek Stew is a special dish from western Iran, particularly popular in Ilam Province. People in this region believe this beloved stew can be a strong competitor to Ghormeh Sabzi due to significant similarities in composition and color between these two traditional dishes.