A Taste of Iran

Iran Semnan province, Cheese cave غار پنير استان سمنان ايران

January 24, 2016 (Persian calendar 1394/11/4)

Semnan province (استان سمنان)


Semnan Province consists of many small villages that offer you a taste and a glimpse of how people live their everyday life. There's no hustle and bustle you see in big cities. Semnan is famous for its tasting breads, cheeses, caves, local folklore and lots of hospitality.

Iran trip Tehran

Iranian youths hope for a better future

After last week's elections in which reformists and moderates made major gains, Al Jazeera's Jonah Hull has been talking to young adults about their hopes and the challenges they face.

The beautiful Mazandaran Province, Iran

Mazandaran province, north of Tehran, east of Qazvin (Caspi) on the south of Caspian Sea has one of the most amazing beautiful natural attraction sites in Iran. people of Mazandaran are friendly, respectful and welcoming.

Video : produced by Hadi Mohsen tabar
Video name : Searching for beauty, Mazandaran
year : 2018

Iran beautiful nature-Meshkin Shahr

via YouTube Capture

I ran to Iran (with the Farz ensemble Astan)

Musique : FARZ ensemble ASTAN
Original :

Iran Ice Cream & Fruits juices, People & Summer, Tehran city بستني و آبميوه مردم شهر تهران ايران

July 31, 2018 (Persian calendar 1397/5/9)

Tehran province (استان تهران)


Tehran city (شهر تهران)


Iran Ice Cream & Fruits juices, People & Summer, Tehran city
بستني و آبميوه مردم شهر تهران ايران

Iran Trotter Gazan Chal - Documentary

Javad Gharaei is a young tourist who travels across Iran to explore the country’s most exotic places. In this episode, he visits the exquisite nature of Gazan Chal in north Iran.

Bukhara City, part of Iranian cultural world

City of Bukhara in Uzbekistan
from Uzbekistan Life channel

a part of Iranian-culture-sphere
from far far back in history
people have retained their connections to Iranian language, culture

IRAN EXPEDITION (2013) (HD) HISTORICAL CITIES

Historical heart of Iran - beauties of Qom, Kashan, Esfahan, Shiraz, Yazd, mountain village Abyaneh, salt and sand desert, Zagros mountains. Amazing people and delicious sweets. THIS IS IRAN!

Iranian restaurant in Dubai 2018, Taste of Persia, City Walk Cinematography and Photography

Iranian restaurant

We have arranged to produce a short social media advertisement for Taste of Persia Resturant. Portable Jib Crane, reflectors, and full frame 36mm Sony A7s, Zeiss, and Nikon Lenses, a handheld rig was part of our equipment to capture this Video.

Color Correction and grading are done with the help of spyder checker, and Davinci Resolve, and some 3rd party LUT's to get more from Log capture abilities of A7s.

And about the subject, Restaurant advertisement in Social media:

Iranian cuisine, also widely referred to as Persian cuisine, includes the foods, cooking methods, and food traditions of Iran.

Iranian culinary styles have shared historical interactions with the cuisines of the neighboring regions, including Caucasian cuisine, Turkish cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and Russian cuisine.Through the Persianized Central Asian Mughal dynasty, aspects of Iranian cuisine were adopted into North Indian cuisine.

Typical Iranian main dishes are combinations of rice with meat (such as lamb, chicken, or fish), vegetables (such as onions and various herbs), and nuts. Fresh green herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried lime, cinnamon, turmeric, and parsley are mixed and used in some special dishes.

Iranian cuisine is gaining popularity in multicultural cities such as London, Los Angeles, Washington, D.C., Vancouver, and Toronto, which have significant Iranian populations. Los Angeles and its environs, in particular, are well known for the number and quality of Iranian restaurants, which are usually centered around kebab, but also serve various Iranian stews and other traditional dishes.

1. Fesenjan (Pomegranate Walnut Stew)
This iconic stew, an essential part of every Persian wedding menu, pairs tart pomegranate with chicken or duck. Ground walnuts, pomegranate paste and onions are slowly simmered to make a thick sauce. Sometimes saffron and cinnamon are added, and maybe a pinch of sugar to balance the acid. Fesenjan has a long pedigree. At the ruins of Persepolis, the ancient ritual capital of the Persian Empire, archaeologists found inscribed stone tablets from as far back as 515 B.C., which listed pantry staples of the early Iranians. They included walnuts, poultry and pomegranate preserves, the key ingredients in fesenjan.

2. Bademjan (Eggplant And Tomato Stew)
This stew has the shimmering red-gold color of tomatoes cooked with turmeric, with a sheen of oil on top, a prized characteristic in Persian cooking that shows a stew has been cooked long enough for the oils to rise up.

3. Baghali Polo (Rice With Dill And Fava Beans)
In Iranian cooking, rice can be prepared simply with butter and saffron, known as chelo. But just as often, it’s cooked with other ingredients and called polo.

4. Zereshk Polo (Barberry Rice)
Iranians love sour flavors. Like cranberries, barberries have a vibrant red color, but they’re even more sour. This classic rice dish is studded with the red berries, which are dried and then rehydrated before cooking. The rice is cooked with plenty of butter, which helps to soften the intensity of the berries. Quince, rhubarb, green plums, sour oranges, lemons, limes, dried limes, sour cherries, tamarind, sumac and pomegranate are all used in Persian cooking to make food more tart.

5. Gormeh Sabzi (Green Herb Stew)
Made from herbs, kidney beans and lamb, deep green gormeh sabzi satisfies two Persian flavor obsessions: it’s sour and full of herbs. The stew is seasoned with dried limes, limoo omani in Farsi. These limes are extra intense and sour, with a bittersweet taste that gives the stew a unique flavor. The other constant in gormeh sabzi is fenugreek leaves, a taste unfamiliar to most westerners. Other herbs include parsley, coriander and scallions.

6. Ash e Reshteh (Noodle and Bean Soup)
A richly textured soup full of noodles, beans, herbs and leafy greens like spinach and beet leaves. It’s topped with mint oil, crunchy fried onions and sour kashk, a fermented whey product eaten in the Middle East that tastes akin to sour yogurt.

7. Tahdig (Crunchy Fried Rice)

8. Jeweled Rice (Rice with Nuts and Dried Fruit)

9. Kebab (Lamb, Chicken, Lamb Liver, Ground Meat)

10. Sabzi Khordan (Herb and Cheese Plate) Dubai recipes Chelo kabab cinematography Tehran

IRAN SHIRAZ Vakil Bazaar

IRAN SHIRAZ Vakil Bazaar

Iranian People Correcting our Persian in Masjed e Shah Esfahan Iran December 2013

Iran Cornelian cherry harvest, West Alamout district, Qazvin province زغال اخته بخش الموت غربي قزوين

September 2, 2018 (Persian calendar 1397/6/11)

Qazvin province (استان قزوين)


Qazvin county (شهرستان قزوين)


West Alamout district (بخش الموت غربي)


Iran Cornelian cherry harvest, West Alamout district, Qazvin province
برداشت زغال اخته بخش الموت غربي قزوين ايران

Iran the history of Armenian migration داستان مهاجرت ارمني ها به ايران

February 29, 2016 (Persian calendar 1394/12/10)

The history of Armenian migration to Iran goes back to thousands of years ago. Since then the community of Iranian-Armenians has played an important role in the development of our country. Iranian-Armenians are one of the strongest and most active groups of Armenians in Diaspora and they have done some great political, economical and cultural contributions to our society.

Iran Feb 2018

Best reward on trips is to see many smiling faces :)

Magical Iran

What I expecting And begging Backpackers to Iran ,Go to people house, oh yeh couch surfing...Go through rural Areas./ But ,This guys are amazing , I love go to trip with them. Rocked it .Cheers

Reference :
By: AJ

Water Fall, Iran

Keroudikon Water Fall
Tang e Zendon
Chahar Mahal va Bakhtiyari
Lorestan Province, Iran
Summer 2019

come visit this great place in Iran, a safe country with welcoming people, beautiful culture, fantastic food. make it your most unforgettable trip.

A Taste of the Good Life - San Francisco

Zaré at Fly Trap -- San Francisco Lamb Stew cooking with STAR Olive Oil.
Housed in San Francisco's financial district, this culinary standout was the ideal locale to highlight Star Olive Oils and Zaré's unique Persian-American cuisine. Diners were treated to Chef Hoss's delectable Mediterranean dishes and his appreciation for a shared meal with new friends.

Iran developed South Pars Gas Condensate field SPD 15 سكوي پانزده پارس جنوبي ايران

January 2, 2015 (Persian calendar 1393/10/12)

Persian Gulf (خليج فارس)


South Pars Gas-Condensate field (پارس جنوبي)


South Pars Gas-Condensate field (پارس جنوبي) Geo coordinate
26°37′08.85″N, 52°04′04.67″E

National Iranian Oil Company (شركت ملي نفت ايران)


The South Pars Field was discovered in 1990 by National Iranian Oil Company (NIOC). The Pars Oil and Gas Company. a subsidiary of NIOC, has jurisdiction over all South Pars-related projects. Field development has been delayed by various problems - technical (i.e., high levels of mercaptans and foul-smelling sulfur compounds), contractual issues and, recently, politics.
Gas production started from the field by commissioning phase 2 in December 2002 to produce 1 billion cubic feet per day (28 million cubic meters per day) of wet gas. Gas is sent to shore via pipeline, and processed at Assaluyeh عسلويه.
Condensate production from South Pars is currently 200,000 barrels per day (32,000 m3/d), and by 2010, could increase to over 500,000 barrels per day (79,000 m3/d). As of December 2010, South pars gas field's production capacity stands at 75 million cubic meters (2.6 billion cubic feet) of natural gas per day. Gas production at South Pars rose by nearly 30% between March 2009 and March 2010. The field's reserves are estimated at 14 trillion cubic meters (490 trillion cubic feet) of natural gas and 18 billion barrels (2.9 billion cubic meters) of natural gas condensates. Production at South Pars gas field will rise to 175 million cubic meters (6.2 billion cubic feet) per day in 2012.
NIOC is planning to develop the field in 24 to 30 phases, capable of producing about 25 billion cubic feet (710 million cubic meters) to 30 billion cubic feet (850 million cubic meters) of natural gas per day.
Each standard phase is defined for daily production of 1 billion cubic feet (28 million cubic meters) of natural gas, convert|40,000|oilbbl of condensate, 1500 tonnes of liquefied petroleum gas (LPG) and 200 tonnes of sulfur, however some phases have some different production plans.