The Avicenna Museum was established in 1330 S.H, inside Avicenna mausoleum, in Ibn Sina square in the center...

The Ethnography Museum of Yasuj has been established for sixteen years and, with its collection of artifacts that...

The glorious Chini Khane Complex inside Sheikh Safi al-Din Khānegāh and Shrine Ensemble in the name of the...

Stone Museum of Dezak is located 35km to Shahr-e Kord that was established in 1394 inside the Cultural...

Kavir Naeen Ethnography Museum, also known as Pirnia House, is located in the city of Naeen, Isfahan province

Jalāl Āl-e-Alddin Sadat Al-e-Ahmad, known as Jalal Al-e-Ahmad, son of Sayyid Ahamad Hoseini Taleghani, was born on Azar...

Abdolhossein Zarrinkoob, a scholar of Iranian literature, historian, literary critic, writer, and translator, was born on Esfand 27,...

Muḥammad ibn Mūsā al-Khwārizmī, the famous mathematician, astronomer, geographer, and historian, was born in 185 AH. There is...

Sadr ol-Din Mohammad Shirazi, known as Sadr ol-Motealehin and Mollasadra, a great scholar, mystic and interpreter of Shite...

Located in the desert region of Iran, Yazd province features the slightly cold and humid winters, with warm...

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

Bonab Kebab is a kind of Kabab koobideh attributed to Bonab city in East Azerbaijan province. It is made of fresh and fatty sheep mutton in the same form as Koobideh but much bigger.

As winter begins and intense cold sweeps through the mountainous regions of the country, cooking and preparing various warm and high-energy foods becomes more and more popular. Naturally, preventing colds is a top priority for people during this season...

One of the very delicious and beautifully colored traditional sweets of Zanjan is \"Shirini Shasti\". To prepare this tasty pastry, wheat flour, solid oil or natural butter, egg yolk, rice flour, powdered sugar, and cardamom powder are used. This pastry is incredibly simple and delicious.