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www.AriaSafahan.com

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Amir Chakhmaq Complex Written by Super User 1507

Tours

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Borujerdis House

Borujerdis House

 (Redirected from Khaneh Borujerdi ha)
The Borujerdi House (Persian: خانهٔ ...

Amir Chakhmaq ...

Amir Chakhmaq Complex

The Amir Chakhmaq Complex (Persian: مجموعه میدان امیرچقماق‎‎ Majmūʿa Meydân ...

Nasir ol Molk Mosque

Nasir ol Molk Mosque

 The Nasir ol Molk Mosque (Persian: مسجد نصیر الملک – Masjed e Nasir ol ...

Tomb of Hafez

Tomb of Hafez

The Tomb of Hafez and its associated memorial hall, the Hāfezieh (حافظیه), ...

Qavam House in Eram ...

Qavam House in Eram Garden

 Both the building and the garden were built during the middle of thirteenth ...

The Reza Abbasi ...

The Reza Abbasi Museum

The Reza Abbasi Museum (Persian: موزه رضا عباسی ) is a museum in Tehran, ...

Tochal

Tochal

 

 

 

Mount Tochal (Persian: توچال Tochāl) is a mountain in the Alborz ...

Jamshidieh Park

Jamshidieh Park

Jamshidieh Park (or Jamshidieh Stone Garden), is a park located in the ...

Golestan Palace

Golestan Palace

 

The Golestan Palace (Persian: کاخ گلستان - Kāx e Golestān‎‎), literally the ...

Azadi Tower

 Azadi Tower

The Azadi Tower (Persian: برج آزادی‎‎ Borj-e Āzādī, literally the "Freedom ...

Shah Mosque

Shah Mosque

 

The Shah Mosque (Persian: مسجد شاه), also known as Imam Mosque (Persian: ...

Ali Qapu

Ali Qapu

 

Ali Qapu (Persian: Āli Qāpu - عالی‌ قاپو‎‎, from Ottoman Turkish: Âli ...

Sheikh Lotfollah ...

Sheikh Lotfollah Mosque

Sheikh Lotfollah Mosque (Persian: مسجد شیخ لطف الله‎‎)[2] is one of the ...

Monar Jonban

Monar Jonban

The Monar Jonban (Shaking Minarets), or Menar-e-jomban, is a monument located ...

Naqsh-e Jahan Square

Naqsh-e Jahan Square

Naqsh-e Jahan Square (Persian: میدان نقش جهان‎‎ Maidān-e Naqsh-e Jahān; ...

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Recent Tours

Latest News
  • Iranian cuisine

    Iranian cuisine

     

     

     

    Iranian cuisine or Persian cuisine (Persian: آشپزی ایرانی Ashpazi-ye Irani‎‎) is the traditional and modern style of cooking in Iran (formerly known as Persia).

    Situated in the Middle East and West Asia with a diverse population, the Iranian culinary style is unique to Iran, though has historically both influenced and has been influenced by Iran's neighboring and conquered regions at various stages throughout its history. Specifically, these have been mutual culinary influences to and from Turkish cuisine, Azerbaijani cuisine, Kurdish cuisine, Caucasian cuisine, Mesopotamian cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and minor aspects from Russian cuisine.[1][2][3][4]

    Turkish cuisine, Azerbaijani cuisine and Iranian cuisine on the other hand have heavy mutual influence on each other, due to geographical proximity, ethnic relations (f.e Azerbaijanis, a Turkic people, are the second largest ethnicity in Iran) many common cultural aspects, shared empires, and conquerings by such as the Achaemenids, Sassanians, Seljuks, Safavids, Afsharids, Ottomans and Qajars.

    Fresh green herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Typical Persian main dishes are combinations of rice with meat, such as lamb, chicken, or fish, and vegetables such as onions, various herbs, and nuts. To achieve a balanced taste, characteristic Persian flavorings such as saffron, dried lime, cinnamon, and parsley are mixed delicately and used in some special dishes.

     

     

     

     

     

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  • Esfahan city

    Esfahan city

     

          

            
     

             

          

              

        

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  • Isfahan Handicrafts

    Isfahan Handicrafts

     

          

     

            
     

     

             

     

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  • Gaz

    Gaz

     

    Gaz (Persian: گز‎‎) is the traditional name of a Persian nougat which originated from the Isfahan region.

    The name gaz is associated with gaz-angebin which translates to 'sap of angebin', in reference to a species of Tamarisk, T. gallicathat is native to the Zagros mountain range located to the west of the Esfahan and Boldaji.

    The sweet, milky sap (gaz of Khunsar) found on the angebin plant is associated with manna, a food mentioned in the religious texts of the Abrahamic religions. The sticky white substance is formed from honeydew, which is exuded from the anus of the nymph of a psyllid insect, either Cyamophila astragalicola or C. dicora, in its final instar, which live on plants of Astragalus adscendens, and is collected annually and is combined with other ingredients including pistachio or almond kernels, rosewater and egg white. Modern versions of gaz may not contain gaz of Khunsar and may use sugar and corn syrup as substitutes for psyllid manna.

    The traditional way to serve gaz is in round pieces that are about 2 inches in diameter and up to 1/2-inch thick. A modern presentation is to serve the nougat cut into smaller rectangles.Depending on the ingredients mixed in, gaz can have a subtle rose flavor, a nutty taste, or a savory and pungent profile. It can be white, or it can become another color because of the addition of spices (such as saffron) or nuts.

    Celebrations such as Nowruz, the Persian New Year, feature gaz.During the Nowruz holiday, family and friends visit each other's homes and, typically, the host offers fruits and sweets to their guests. Served with sherbet or tea, gaz is a favorite delicacy and a much-appreciated gift as it helps to ensure that a household will have ample snacks to serve all holiday visitors.

     

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