Baklava
The origin of this mouth-watering pastry is still yet to be definitely determined, although parallel recipes of the dish have been discovered in ancient civilizations such as Greece and China.
Yazd is the most famous city for making Iranian baklava. The city’s unique version of baklava uses a combination of chopped almonds and pistachios enlivened with cardamom and sweet syrup with rosewater scent.
In contrast to the baklava of other neighboring countries, Iranian baklavas are less sweet and less oily.
Traditional Iranian baklavas are best eaten with Turkish coffee and dried fruits.
Dolma
Dolma is basically plain vegetables, such as eggplant, tomato, pepper, and onions, which are hollowed and stuffed with rice, grain, chopped nuts, and herbs and spices.
The term dolma is of Turkish origins. It is from the word dolmak, meaning “to be stuffed” or “stuffed things.”
Fillings of dolma dishes may contain meat. Meat-stuffed dolmas are best served hot and smothered with sauce.
On the other hand, dolma with stuffing without minced meat are usually served cold.
Dolma, in general, is enjoyed with yogurt.
Nâan (bread)
The Sangak bread is the traditional Iranian bread and is made from brown flour and fermented dough. The fresh dough is fermented for an hour or two before the bread is cooked in a stone (sangak) oven.
On the other hand, the Barbari bread is long and fluffy bread. It is made from white flour, which makes it slightly costlier than the cheap Sangak bread.
Flat breads are a staple food in Iran and are supplied almost any time of the day.
Usually served with traditional sidings, these breads are eaten on regular meals and special occasions.
Balal
During harvest season of corns, balal vendors sprout on the streets of the cities. This cheap treat is satisfying with every single bite and with the lingering taste of freshly burnt corn kernels and the suave kick of salt.
Iranians enjoy freshly grilled balal with lime juices to complement the seared taste.
Halva
In Iran, freshly cooked halva paste is poured evenly onto a serving dish and then chilled. To make it more appealing, patterns and decorations are made on top of the halva paste. When set, halva is usually cut into slices and served with coffee or tea for an afternoon snack.

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