14-Day Culinary Journey Across Iran

Featured Desserts:

• Shiraz sweets and small local pastries.
• Cooking workshop: sweet syrup soaking, saffron, and rosewater infusion.
• Tea pairing with traditional sweets.

ブシェール

Featured Foods:

• Ghalieh Mahi – spicy southern fish stew with herbs.
• Date-based sweets and sauces for seafood.

経験：

• Hands-on preparation of Ghalieh Mahi.
• Visit date gardens and learn date syrup and paste techniques.
• Dinner: local seafood banquet with date glaze.

ラシュト

Featured Foods:

• Mirza Ghasemi – smoked eggplant and garlic dish.
• Baghali Ghatogh – fava beans stew with dill.
• Caspian herbs and fresh dairy tasting.

経験：

• Cooking workshop with local chefs on Mirza Ghasemi and Baghali Ghatogh.
• Taste fresh labneh, yogurt, cream, and local cheeses.

マザンダラン

Featured Foods:

• Kebab Torsh – sour-marinated grilled kebab.
• Local rice dishes and seasonal herbs.

経験：

• Visit traditional rice paddies.
• Hands-on kebab preparation.
• Pairing with local butter, yogurt, and herbal teas.

 イスファハン

Featured Foods & Sweets:

• Beryani Isfahani – minced lamb served with thin bread.
• Gaz Isfahani – nougat with pistachio and rosewater.
• Qeema dishes and stews.

経験：

• Visit Beryani restaurants and learn cooking techniques.
• Nougat (Gaz) making workshop with pistachio and rosewater.
• Tea and sweet pairing in traditional café.

 ヤズド

Featured Sweets:

• Qottab – almond-stuffed sweet pastry.
• Pashmak (Persian cotton candy).

経験：

• Hands-on qottab making and rolling pashmak.
• Taste local honey and dairy with sweets.

カーマン

Featured Foods:

• Kerman Kolompeh – date and nut pastry.
• Zireh Polo – cumin rice with meat.

経験：

• Visit pistachio and date orchards.
• Cooking class: kolompeh and cumin rice.

タブリーズ

Featured Foods:

• Koofteh Tabrizi – giant meatballs stuffed with dried fruits and nuts.

経験：

• Hands-on preparation of koofteh.
• Tasting of local yogurt, cheeses, and honey products.

テヘラン

Featured Foods:

• Bastani Sonnati (Traditional Ice Cream)
• Kaleh Pacheh (Sheep’s Head & Feet Soup)

経験：

• Visit traditional cafés for ice cream tasting.
• Hands-on preparation of Kaleh Pacheh under chef guidance.

Featured Breads:

• Sangak, Taftoon, and traditional flatbreads

経験：

• Baking workshop: rolling and stone oven baking.
• Tasting with local cheese, butter, and honey.

カシャン

Featured Foods:

• Shofteh Kashani – meat, egg, and herb-based thick stew
• Gheimeh Nohod (Chickpea Stew)

経験：

• Hands-on cooking workshop with local chefs.
• Tasting fresh local dairy and honey with traditional breads.

シラーズ

Featured Foods:

• Sholeh Zard – saffron rice pudding.
• Cabbage Polo (Kalam Polo)
• Local sweets tasting

経験：

• Final cooking session for Sholeh Zard and Kalam Polo.
• Dinner featuring dishes made by participants.

テヘラン

Featured Foods & Sweets:

• Recap dishes: various stews, rice, breads, sweets, ice creams.
• Dizi (stone pot stew), Gheimeh, Khoresht-e Gormeh, Kabab Torsh, Mirza Ghasemi, Baghali Ghatogh
• Pastry tasting: Qottab, Pashmak, Kolompeh, Gaz

経験：

• Guided shopping at spice, honey, and dairy markets.
• Grand farewell banquet with dishes prepared by participants.