Your purpose of the trip as well as other factors will determine what type of visa suits you best based on the laws and regulations of the Islamic Republic of Iran. As an applicant, you should be able to fulfil all the visa requirements. A consulate officer will go through your application and documents, and in case of approval, the type of visa you are eligible for will be determined.
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The same as Khoresht-e Mast this stew is not that popular in Iran and only cooked in Kerman province. The mixture contains beef, beans, whey kashk and onion. Garlic, saffron, turmeric, salt, and pepper are also added to the stew as spices.
This stew is mostly cooked in Isfahan, it is a little bit strange by the name, however, it is very delicious. People eat it as a main dish or even as dessert because of its sweet taste. Beef, plain yogurt, and saffron are the main ingredients in addition to onion, turmeric egg, and sugar. The stew is a mixture of all the ingredients and it’s not possible to identify the
Meat and yellow split peas are the basic ingredients of the stew. Tomato paste, onion and spices are also added while cooking. The stew is served with French fries in small and thin slices. If you ever heard the word “Nazri” you may know that Iranian distribute food for free on some religious occasions. Khoresht-e Gheimeh is the most popular stew for Nazri.
Fesenjan is the kind of stew that has different recipe among Iranian. Some people cook Fesenjan with chicken and some with meatballs. Some cook it sweet and some sour. Whatever you choose as meat the major ingredient is crushed walnut with pomegranate taste.
Badenjan (Eggplant) used in many different dishes in Iranian dishes, however, the one which is most popular is Khoresht-e Bademjan. The main ingredient of the stew is meat and eggplant with onion and spice. Tomato sauce is also added to the stew.
The main ingredient of Khoresht-e Karafs is celery, therefore, the stew is very healthy. In addition to celery, other herbs are mint and parsley. It is cooked with lamb or veal. Some people also add kidney beans and pomegranate paste which is not that much popular. Usually, the taste of Khoresht-e Karafs is a little bit sour.
Ghormeh Sabzi is the most beloved Persian stew among Iranian and international tourists and you can find it in almost any menu of the restaurants. The main ingredients of the stew are meat (lamb or veal), fresh herbs (parsley, coriander, and spinach) and kidney beans. To cook the stew, onion and some spices are used.
Abgoosht (Ab stands for water and goosht for meat) is one of the most traditional food in Iran. When Abgoosht cooked and served in stone crock pots it’s called Dizi. Whether the name is Abgoosht or Dizi, you should absolutely try this local cuisine when you travel to Iran. The food has been cooked for so many years and therefore ingredients and recipe of it has been changed in different
