GET TO KNOW THE BEST

PLACE TO VISIT IN IRAN

EXPLORE
IRAN
The complete country
guide
WHY TO VISIT IRANIRAN
From exquisite mosques to stunning feats of engineering, Iran boasts
twenty-one UNESCO World Heritage Sites, including 20 cultural and one
natural. ... For those interested in Persian culture, there are also a
number of intangible cultural heritage elements in Iran that are worth
exploring during your stay.
 TOP 3 BEST
DESTINATIONS IN
TEHRAN
TEHRAN STORY 1.GOLESTAN PALACE
16TH CENTURY PALACE & MUSEUM IN
TEHRAN IS THE CAPITAL OF IRAN, IN CITADEL
THE NORTH OF THE COUNTRY. ITS
CENTRAL GOLESTAN PALACE
COMPLEX, WITH ITS ORNATE ROOMS 2.MILAD TOWER
AND MARBLE THRONE, WAS THE SEAT IRAN'S TALLEST TOWER, WITH VIEWING DECK
OF POWER OF THE QAJAR DYNASTY.
THE NATIONAL JEWELRY MUSEUM
HOLDS MANY OF THE QAJAR 3.AZADI TOWER
MONARCHS’ JEWELS, WHILE THE TOWER WITH MUSEUM & OBSERVATION
NATIONAL MUSEUM OF IRAN HAS DECK
ARTIFACTS DATING BACK TO
PALEOLITHIC TIMES. THE MILAD
TOWER OFFERS PANORAMIC VIEWS
OVER THE CITY.

ENJOY ELEGANT
ARCHITECTURE AND
WONDROUS SIGHTS.
VISIT TEHRAN TODAY!
BEST PARKS IN
TEHRAN
1.ERAM AMUSMENT PARK
THEME PARK WITH RIDES, A ZOO & A LAKE

2.TEHRAN JURASSIC PARK

THEME PARK WITH ANIMATRONIC
DINOSAURS

3.OPARK
WATERSLIDES, POOLS & RESTAURANTS

4.TALEGHANI FOREST PARK

PARK AND GARDEN
TOP 3 BEST
SHOPPING MALL IN
TEHRAN

1.BAMLAND

2.PALLADIUM MALL

3. KOUROSH COMPLEX

Kabab barg
Kabab barg is a variety of Iranian kebab which consists of pieces of lamb
or beef, and - less commonly - chicken. It usually employs fillets,
tenderloin, or lamb shanks, which are cut into strips and marinated
before they are skewered and traditionally grilled on charcoal barbecues.
and finely ground lamb, beef, or chicken. The meat is a combination of fried herbs, usually made with chopped parsley, cilantro,
seasoned with various spices, formed around metal
The meat is typically served alongside rice and an assortment of grilled
vegetables, but it can also be placed inside lavash bread, when it is
topped with vegetables and occasionally drizzled with a refreshing yogurt-
based sauce.
DISHES TO TRY IN TEHRAN
Kabab koobideh Ghormeh sabzi
Kabab koobideh is the Iranian term for a variety of Ghormeh sabzi is an Iranian herb stew, commonly eaten everywhere in
Iran and considered to be the national dish of the country. Although
minced meat kebabs usually prepared with onions there are numerous ways to prepare the dish, the essential ingredient is
and chives.
skewers, then grilled on charcoal barbecues. Other varieties occasionally include greens such as leeks, kale, or spinach,
which give the dish its dark green color and rich, pungent flavors. These
essential ingredients are incorporated with kidney beans and cubed meat
Whether it is enjoyed as a quick street food item (most commonly lamb) to create a rich and dense stew.
served with lavash bread or as a satisfying dinner
The dish is traditionally served in a bowl and eaten with a knife and fork.
accompanied by grilled vegetables and flavorful Traditional Persian rice, known as polo, is usually served alongside
saffron rice, kabab koobideh is a staple dish eaten ghormeh sabzi. The rice is boiled and steamed, resulting in an incredibly
throughout Iran. soft and mild side dish, and a perfect complement to this flavorful stew.
Even though it is considered a traditional Iranian dish, ghormeh sabzi is
also commonly eaten in the neighboring Azerbaijan.
 Bastani sonnati Tahchin CHELOW KEBAB

Bastani sonnati is a unique saffron-infused Iranian ice cream that was

The famous Iranian tahchin is a savory rice delicacy resembling a cake or a Chelow kebab consists of fragrant, saffron-spiced rice, grilled tomatoes,
invented at the beginning of the 20th century by Akbar Mashti, the first

ice cream vendor in Tehran. This frozen treat is made with a creamy
mixture of milk or cream, frozen custard, and sliced pistachios.

casserole. The dish is made with precooked rice which is spiced with
saffron, layered in a pan, then baked. After it has been baked, this rice
and kebab, which can be prepared with minced or sliced meat. It is
believed that the dish originated among the Caucasian people, who
casserole is turned upside down and cut into pieces. passed down the recipe to the Iranians.

It is flavored with rose water and saffron and traditionally incorporates

The dish is usually improved by the addition of meat or vegetables, which The serving of chelow kebab is a unique experience: rice and tomatoes
salep, an ingredient extracted from wild orchids. The vibrant yellow color
are layered between the rice. However, it can also be baked without any are served first, followed by meat, while the final touch is a dollop of
and exotic flavors make bastani one of the favorite Iranian sweets.
additional fillings. Numerous tahchin varieties can be found all over Iran in butter that is placed on the top of saffron rice. The dish is commonly
Iranians prefer to enjoy it in individual bowls, sprinkled with shredded
many traditional Iranian restaurants or at popular bazaars. enriched with sumac, a spice native to the Middle Eastern area, and is
pistachio, or served within two plain wafers, when it's known as bastani

best paired with doogh—Persian sour yogurt.
nooni ice cream sandwich.
With its unique yellow color and shape, the dish has an unusual
appearance and can be further decorated with red barberries or
pistachios. Tahchin is one of the favorite dishes among Iranians, and it is
traditionally served on special and formal occasions.

It is usually eaten as the main dish, while a generous portion of yogurt is

usually served on the side.
 Abgoosht

Iranian abgoosht is a hearty one-pot stew that has its origins in ancient

Persia. It is traditionally prepared with lamb or mutton, but beef can be

used in some variations. The dish also incorporates potatoes, beans,
legumes, and various Iranian spices and ingredients, all cooked in a

flavorful tomato-infused broth.

Abgoosht is typically served in two parts. The meat, vegetables, and

legumes are removed from the stock and are served separately. The
broth is enjoyed first and is then followed by meat and vegetables that are
usually mashed in a roughly-textured paste (goosht kubideh).

Occasionally, the meat and vegetables can be served whole, but always
separated from the broth. The rustic abgoosht, also known as dizi, is one
of the most popular Iranian dishes. It is often served along with fresh
herbs (sabzi khordan) and flatbread.