In Qajar period a building was built in Tehran that was called Qasr-e Qajar (Qajar Palace). It is...

Post and Communications Museum in Tehran is in fact the previous building of the post of Iran which was located in the National Garden. It was established in 1307 S.H.

Sultan Abad Museum was established in 1385 SH. Sultan Abad is the old name of Arak city and...

Natural Science Museum of Yazd was established in 1367 SH by the Department of Education of the province...

Due to the oil production and its ancient civilization, Abadan is one of the most famous cities in the south of Iran. Ali Hannibal, the late Russian orientalist, who was extremely passionate about the Iranian civilization, language, literature and culture, changed his name form Arkadi Nestrovich Honnibal to Ali Hannibal after immigration to Iran and a change in his religion.

Abu’l-ʿAṭā Kamāl-al-Din Maḥmud b. ʿAli, known as Khwaju, was a famous Persian poet and Sufi mystic in 8th...

Mirza Mohammad Ghaffari, known as Kamal-ol-Molk, the famous Iranian painter, was born in Kashan about 1270 AH. He...

Sattar was born in 1284/1285 AH in the family of Haj Hasan, one of the residences of Qaradagh...

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

Aash-e Reshteh (Aash: pottage and Reshteh: noodles) is a richly textured soup. Since it has at least three...

Eating habits in East Azerbaijan show the culture, attitude and the people’s income level in the northwest region...

Katogh Mahi (Fish Stew) is one of the native foods of Hormoz Island. The main ingredient of this stew is fish.

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...

Ghale Maswa is a traditional and highly nutritious dish from the Ilam province, which is very popular among the local people. This nutritious dish is prepared using sheep’s Khash (you can also use yeanling’s Khash if preferred)...