Zanjan Rakhtshooy Khaneh edifice was built by two brothers whose name were Mashhadi Akbar (architect) and Mashhadi Ismaeil...

As the first regional museum of Iran, the Regional Museum of Southeast of Iran was opened in 1390...

The Museum of Ramhormoz started its work in Samimi mansion in Ramhormoz city, in 1386 SH. Samimi mansion...

The Stone Museum is placed next to the historical area of Taq-e Bostan. It includes over forty stone objects most of which related to Sassanid empire and also to Qajar. There are Sassanid capitals in the museum belonged to a palace which had never been constructed.

Abu Sahl Bijan ibn Rostam al-Quhi, an Iranian mathematician astronomer, was born in Tabarestan (now Mazandaran), lived in...

Sheikh Ahmad-e Jami, known as \\"the Colossal Elephant\\" (Zhandeh Pil), was a poet and scholar of 9th century...

Mohammad-Taqqi Bahar, son of Haji Mirza Mohammad Kazem Sabouri, the Malek o-Sho’ara of Astan Quds Razavi. He was...

Hassān'l-Aʿjam Afzāl al-dīn Badil ibn Ali Khāqānī Haqaiʿqi Shirvani was born in 520 AH in Tabriz. His father...

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

Kelane (Persian: کلانه) is a local and traditional bread in Kurdistan province. This bread is cooked in different...

Havari Meygoo (Persian: هواری میگو, [havāri-e meygū]) is one of the traditional, delicious and nourishing Iranian foods. One of the provinces where Havari Meygoo cooked is Hormozgan province

Adas Polo (Persian:عدس پلو) is one of the most popular foods in Iran. The aromatic Iranian rice along with a good taste of lentils and other ingredients used in this food brings unparalleled pleasure to guests

Barberry holds a special place in Iranian cuisine and is highly popular. One of the Iranian dishes that uses barberry is \"Zereshk Polo ba Morgh\" (barberry rice with chicken), which is renowned and barberry is one of its main ingredients