Tehran Food Culture
Traditional dishes, dining customs, and culinary experiences
Culinary Culture
Tehran's food culture is defined by the refinement of Persian rice cookery, the art of kebab preparation, and the sophisticated use of fresh herbs, dried fruits, and nuts to create complex flavor profiles. The city's cuisine balances ancient Persian traditions with regional diversity, where hospitality is expressed through generous portions and the sharing of communal dishes, all accompanied by the omnipresent ritual of tea drinking.
Traditional Dishes
Must-try local specialties that define Tehran's culinary heritage
Chelo Kabab Koobideh (چلو کباب کوبیده)
Two skewers of hand-minced lamb or beef mixed with grated onion and spices, grilled over charcoal and served atop a mountain of buttered saffron rice. The kabab should be juicy and slightly charred, while the rice must have a perfect golden tahdig (crispy bottom). Served with grilled tomatoes, sumac, and fresh herbs.
Considered Iran's national dish, koobideh evolved from the nomadic tradition of grinding meat by hand. The name comes from 'koobidan,' meaning to pound or grind, and it remains the most popular dish in Tehran's countless kabab houses.
Ghormeh Sabzi (قورمه سبزی)
A deeply aromatic herb stew considered by many Iranians as the ultimate comfort food, made with parsley, cilantro, fenugreek, and leeks slowly cooked with kidney beans, dried limes, and chunks of lamb or beef. The herbs are fried until dark green, creating an intense, complex flavor that's both earthy and tangy.
Dating back over 2,000 years, ghormeh sabzi is believed to have originated in ancient Persia and represents the Persian mastery of herb cookery. Each family has their own recipe, with fierce debates about the proper herb ratios and whether to include spinach.
Fesenjan (فسنجان)
An elegant sweet-and-sour stew made from ground walnuts and pomegranate molasses, traditionally prepared with chicken or duck. The sauce is dark, rich, and velvety, with a complex flavor profile that balances the tartness of pomegranate with the earthiness of walnuts and sweetness from caramelized onions.
Originating from northern Iran near the Caspian Sea, fesenjan was historically a dish for special occasions and weddings. It showcases the Persian love of combining fruits with meat and represents the sophistication of Iranian cuisine.
Tahchin (ته چین)
A spectacular baked rice cake layered with saffron-yogurt rice, chicken or lamb, and barberries, then inverted to reveal a golden, crispy crust. The yogurt makes the rice creamy inside while creating an impossibly crunchy exterior. Often garnished with pistachios and barberries.
Created during the Qajar dynasty for royal banquets, tahchin literally means 'arranged at the bottom,' referring to the layering technique. It remains a centerpiece dish for celebrations and family gatherings.
Ash-e Reshteh (آش رشته)
A thick, hearty noodle soup packed with herbs (parsley, cilantro, dill, spinach), chickpeas, kidney beans, and lentils, topped with kashk (fermented whey), fried onions, and mint oil. The reshteh (flat noodles) symbolize the paths of life in Persian culture.
Traditionally prepared for Nowruz (Persian New Year) and before long journeys, the tangled noodles represent life's complexities. Making ash-e reshteh is considered a way to bring good fortune and untangle difficulties ahead.
Zereshk Polo ba Morgh (زرشک پلو با مرغ)
Saffron rice studded with jewel-like barberries (zereshk) and served with tender chicken that's been marinated in saffron, lemon, and yogurt. The tart barberries provide bursts of flavor against the buttery rice, and the dish is often garnished with slivered almonds and pistachios.
A classic dish from celebrations and weddings, zereshk polo showcases Iran's love of contrasting flavors and the use of barberries, which grow wild in the mountains. It's considered elegant enough for special occasions yet comforting enough for family meals.
Kashke Bademjan (کشک بادمجان)
A rich, smoky eggplant dip made from fried eggplants mashed with garlic, turmeric, and caramelized onions, topped with kashk (fermented whey), fried mint, and walnuts. The kashk adds a tangy, creamy element that perfectly complements the sweet eggplant.
A staple appetizer in Persian cuisine, kashke bademjan reflects the Iranian talent for transforming simple vegetables into complex dishes. Kashk itself is an ancient preserved dairy product used by nomads.
Dizi (دیزی) / Abgoosht
A traditional lamb and chickpea stew slow-cooked for hours in a stone pot, eaten in two stages: first the broth is poured out and eaten with bread, then the remaining ingredients are mashed together (goosht koobideh) and eaten with vegetables and more bread. Contains lamb, chickpeas, white beans, potatoes, and tomatoes.
One of Iran's oldest dishes, dizi has been prepared for centuries in stone crocks. The name comes from the traditional pot it's cooked in. It's considered quintessential working-class food and a weekend favorite.
Kuku Sabzi (کوکو سبزی)
A thick herb frittata made with an abundance of fresh herbs (parsley, cilantro, dill, chives) mixed with eggs, walnuts, and barberries. It's cooked until golden on both sides and can be served hot or cold, often with yogurt and bread.
A staple of Nowruz celebrations, kuku sabzi represents rebirth and the greenery of spring. The dish has ancient Zoroastrian roots and remains popular year-round as a versatile appetizer or light meal.
Faloodeh Shirazi (فالوده شیرازی)
A unique frozen dessert made from thin rice noodles frozen with rose water, lime juice, and sugar syrup. The texture is icy and refreshing, with the noodles providing an unusual but delightful chewiness. Often served with a squeeze of fresh lime juice.
Dating back to 400 BCE, faloodeh is one of the world's oldest frozen desserts, originating in Shiraz but beloved throughout Iran. It was traditionally made by storing ice from mountains in underground chambers called yakhchal.
Bastani Sonnati (بستنی سنتی)
Traditional Persian ice cream made with saffron, rose water, and chunks of frozen clotted cream, studded with pistachios. It has a unique stretchy, chewy texture from the salep (orchid root) and is often served between two wafers or with faloodeh.
Persian ice cream's distinctive texture comes from salep, used since ancient times. The combination with faloodeh creates Iran's most popular dessert pairing, especially beloved during hot Tehran summers.
Noon Panir Sabzi (نان پنیر سبزی)
The quintessential Iranian breakfast consisting of fresh flatbread (usually barbari or sangak), feta cheese, fresh herbs (basil, mint, tarragon, radishes, scallions), walnuts, and sometimes jam or honey. Simple but perfectly balanced, it's eaten by tearing bread and wrapping it around cheese and herbs.
This breakfast represents Persian food philosophy at its simplest: fresh, seasonal ingredients requiring no cooking. It's been the morning meal of Iranians for centuries and remains unchanged, served in homes and cafes alike.
Taste Tehran's Best Flavors
A food tour is the fastest way to find good spots. Sample traditional dishes and learn from guides who know the neighborhood.
Browse Food ToursDining Etiquette
Dining in Tehran is governed by the Persian tradition of 'taarof,' a complex system of polite offers and refusals that extends to meals. Hospitality is paramount, and meals are social affairs meant to be savored slowly. Understanding basic customs will enhance your experience and show respect for Iranian culture.
Taarof and Hospitality
Taarof is the Iranian custom of excessive politeness and ritual offers. In dining contexts, hosts will insist you eat more, restaurant owners may initially refuse payment (which you should politely insist), and there's often a dance of offers and refusals. The key is to be gracious but gently persistent. When offered food, it's polite to initially refuse once or twice before accepting.
Do
- Accept food after the second or third offer
- Compliment the food generously
- Try a little of everything offered
- Wait for the host to begin eating
Don't
- Don't accept immediately on the first offer (except in restaurants)
- Don't refuse food too many times or you may actually go without
- Don't start eating before elders or hosts
- Don't leave immediately after eating—stay for tea and conversation
Table Manners
Traditional Iranian meals may be eaten on the floor around a sofreh (tablecloth), though restaurants use Western-style tables. Bread is sacred in Iranian culture and should never be placed upside down or thrown away. It's common to eat rice and stews with a fork and spoon, while bread is used to scoop up appetizers and kebabs.
Do
- Keep your hands visible during meals
- Use your right hand when eating with bread
- Break bread with your hands, never cut it
- Accept offers of tea after meals
Don't
- Don't blow your nose at the table
- Don't place bread upside down or on the floor
- Don't waste food—it's considered disrespectful
- Don't use your left hand for eating if dining traditionally
Dress Code
Iran has mandatory Islamic dress codes that apply in all public spaces, including restaurants. Women must wear hijab (headscarf) and loose-fitting clothing that covers arms and legs. Men should wear long pants and avoid shorts. Upscale restaurants in northern Tehran may have slightly more relaxed interpretations, but the basic rules always apply.
Do
- Women: wear a headscarf and manteau (long coat) or loose clothing
- Dress more conservatively in traditional restaurants and south Tehran
- Men: wear long pants and collared shirts for upscale venues
- Carry a large scarf or shawl for air-conditioned restaurants
Don't
- Don't wear revealing clothing or tight garments
- Don't remove your headscarf in restaurants (women)
- Don't wear shorts in public (men or women)
- Don't assume Western dress codes apply anywhere
Reservations and Timing
Reservations are recommended for popular restaurants, especially on Thursday and Friday (Iranian weekend). Iranians dine late—lunch around 1-3 PM and dinner often starting at 9 PM or later. Restaurants can be crowded on weekends, and many families make dining out an extended social event lasting several hours.
Do
- Make reservations for weekend dining, especially in north Tehran
- Arrive on time or slightly late (15 minutes is acceptable)
- Allow plenty of time for meals—rushing is considered rude
- Call ahead for popular kabab houses during lunch hours
Don't
- Don't expect quick service—meals are meant to be leisurely
- Don't arrive too early for dinner (before 8 PM)
- Don't make loud complaints—handle issues discreetly
- Don't expect restaurants to be open during prayer times in traditional areas
Breakfast
Breakfast (sobhaneh) is typically eaten between 7-9 AM and is a light affair of bread, cheese, fresh herbs, tea, and sometimes eggs. Many Tehranis grab breakfast on the go, though traditional cafes serve leisurely morning meals. Weekend breakfasts can be more elaborate family affairs.
Lunch
Lunch (nahar) is the main meal of the day, eaten between 1-3 PM. Many businesses close for extended lunch breaks, and traditional restaurants are busiest during this time. Workers often eat at mosaferkhaneh or order from nearby kabab houses. Family lunches on Fridays are important social occasions.
Dinner
Dinner (shaam) is eaten late, typically between 9 PM-midnight, especially on weekends. It can be lighter than lunch, though restaurants serve full menus. Families often gather for dinner, and the meal is followed by tea, fruit, and sweets. Thursday and Friday nights see restaurants packed until late.
Tipping Guide
Restaurants: Tipping is not mandatory but increasingly expected in Tehran, especially in upscale areas. 5-10% is appreciated in mid-range to upscale restaurants. In budget eateries, rounding up or leaving small change is sufficient. Service charges are rarely included.
Cafes: In cafes, tipping is optional. Leaving 10,000-20,000 rials (small change) or rounding up the bill is appreciated but not expected. Modern cafes in northern Tehran may have tip jars.
Bars: Alcohol is prohibited in Iran, so there are no bars. In traditional tea houses, tipping is not customary, though leaving small change for the server is a kind gesture.
Cash is king in Tehran—credit cards are not widely accepted due to international sanctions. Always carry enough rials for meals and tips. In very traditional or religious establishments, tipping may be refused as part of hospitality customs.
Street Food
Tehran's street food scene is more subdued than in many Asian or Middle Eastern capitals, but it exists in pockets throughout the city, particularly around bazaars, parks, and busy commercial districts. The concept of street food here often blurs with small storefronts and hole-in-the-wall shops rather than mobile carts. Vendors sell everything from fresh corn on the cob and beets to sandwiches and sweets. The scene is most vibrant in the evenings and on weekends when families stroll through parks and shopping districts. Safety and quality are generally good, as vendors must maintain licenses, though it's wise to choose busy stalls with high turnover.
Balal (بلال) - Grilled Corn
Fresh corn on the cob boiled in salted water, then grilled over charcoal and brushed with butter. Vendors sprinkle it with salt and sometimes golpar (Persian hogweed), a tangy spice unique to Iran. It's smoky, sweet, and addictive.
Park entrances, especially Laleh Park and Mellat Park, busy streets in evenings, and around shopping districts
30,000-50,000 rials (approximately $0.70-$1.20)Laboo (لبو) - Pickled Beets
Whole beets boiled and pickled in vinegar, served cold with a sprinkle of salt and golpar. The bright purple juice is drunk afterward. It's tangy, earthy, and refreshing—a beloved winter snack.
Street vendors throughout the city, especially in bazaars and near metro stations during winter months
20,000-40,000 rials (approximately $0.50-$1.00)Nan-e Berenji (نان برنجی) - Rice Cookies
Delicate, crumbly cookies made from rice flour, sugar, and rose water, often pressed with decorative patterns. They melt in your mouth and have a subtle floral aroma. A popular sweet snack sold by street vendors.
Vendors near shrines, parks, and tourist areas; specialty sweet shops in the bazaar
50,000-100,000 rials per bag (approximately $1.20-$2.40)Ash (آش) - Various Soups
Thick, hearty soups sold by street vendors and small shops, particularly ash-e reshteh. Served steaming hot in disposable bowls, topped with kashk and fried mint. Perfect for cold days.
Small ashkhaneh (soup houses) in bazaars, near universities, and in working-class neighborhoods
80,000-150,000 rials (approximately $2.00-$3.50)Sandwich-e Bandari (ساندویچ بندری)
A spicy sandwich from southern Iran that's become popular in Tehran, made with fried fish or chicken, lettuce, pickles, and a tangy, spicy sauce in flatbread. It's messy, flavorful, and satisfying.
Fast food shops and sandwich stands, particularly in central and southern Tehran
100,000-200,000 rials (approximately $2.40-$4.80)Ajil (آجیل) - Mixed Nuts and Dried Fruit
A mixture of roasted nuts (pistachios, almonds, chickpeas), dried fruits, and seeds, often sold by weight. Each vendor has their own blend. It's the traditional accompaniment to tea and conversation.
Specialized ajil shops, vendors in parks, bazaars, and near cinemas and entertainment areas
150,000-500,000 rials per kilogram depending on quality (approximately $3.50-$12)Best Areas for Street Food
Tajrish Bazaar and Square
Known for: Traditional street snacks, fresh fruit vendors, laboo and balal sellers, and small eateries serving ash and dizi. The area buzzes with activity, especially on weekends.
Best time: Thursday and Friday afternoons and evenings; mornings for fresh produce
Grand Bazaar (Bazaar-e Bozorg)
Known for: Traditional snacks, fresh sangak bread from historic bakeries, sweets shops, and small eateries serving workers. The food reflects authentic working-class Tehran cuisine.
Best time: Weekday mornings and lunch hours (closed Fridays); arrive before 2 PM for best selection
Darband and Tochal Foothills
Known for: Grilled corn, beets, and snacks sold along the hiking trails; traditional tea houses serving ash and simple meals with mountain views.
Best time: Late afternoons and evenings, especially weekends; spring and fall for best weather
Valiasr Street
Known for: Modern sandwich shops, juice bars, and ice cream vendors along Tehran's longest street. Mix of traditional and contemporary street food.
Best time: Evenings and weekends when the street comes alive with pedestrians
Parks (Laleh, Mellat, Jamshidieh)
Known for: Corn vendors, beet sellers, ice cream carts, and families picnicking. Parks are social hubs where food is central to the experience.
Best time: Thursday and Friday afternoons and evenings; spring and early fall
Dining by Budget
Tehran offers excellent value for food, with options ranging from workers' lunch spots serving filling meals for under $3 to upscale restaurants in northern Tehran where dinner can cost $30-50 per person. The Iranian rial's exchange rate (official vs. unofficial) significantly affects costs for visitors. Most locals eat budget to mid-range, and even upscale dining is relatively affordable by international standards. Cash is essential as international credit cards don't work due to sanctions.
Budget-Friendly
Typical meal: 150,000-300,000 rials per meal (approximately $3.50-$7 USD)
- Eat your main meal at lunch when many restaurants offer cheaper daily specials
- Share dishes—Iranian portions are generous and meant for sharing
- Buy fresh bread, cheese, and herbs from bazaars for DIY meals
- Drink tap water (it's safe in Tehran) or buy bottled water from supermarkets, not restaurants
- Look for restaurants in southern and central Tehran where prices are lower
- Eat where locals eat—if it's busy with Iranians, it's good and affordable
Mid-Range
Typical meal: 400,000-800,000 rials per meal (approximately $10-19 USD)
Splurge
Dietary Considerations
Tehran can accommodate various dietary needs, though communication may require patience and creativity. As an Islamic country, all meat is halal by default. The Persian cuisine's emphasis on rice, herbs, and vegetables means vegetarians have options, though veganism requires more careful navigation. Food allergies are less commonly understood, so clear communication is essential.
Vegetarian & Vegan
Vegetarian options are readily available as Persian cuisine includes many vegetable-based dishes, though they may contain dairy or eggs. Veganism is less understood but manageable with careful ordering. Many traditional appetizers and some main dishes are naturally vegetarian.
Local options: Ash-e reshteh (noodle soup—request without kashk for vegan), Kuku sabzi (herb frittata—vegetarian with eggs), Kashke bademjan (eggplant dip—vegetarian but contains kashk/dairy), Mirza ghasemi (eggplant, tomato, garlic dish from Gilan), Dolmeh barg (stuffed grape leaves—ask for vegetarian version), Borani esfenaj (spinach yogurt dip), Salad Shirazi and various fresh salads, Plain rice dishes with tahdig, Noon panir sabzi without the cheese (bread and herbs)
- Learn key phrases: 'Bedoone goosht' (without meat), 'Nabati hastam' (I'm vegetarian)
- Many stews have vegetarian versions—ask if they can prepare without meat
- Traditional restaurants are often accommodating and will modify dishes
- Be aware that vegetable dishes may be cooked in meat broth
- Specify no kashk (dairy) if vegan—it's commonly used as a topping
- Modern cafes in northern Tehran are more familiar with vegan requests
Food Allergies
Common allergens: Nuts (walnuts, almonds, pistachios) are used extensively in stews and desserts, Dairy (yogurt, kashk, butter) features prominently in many dishes, Sesame (in bread and some dishes), Eggs (in kuku dishes and some desserts), Wheat (bread is central to Iranian dining)
Food allergies are not widely understood in Iran, so be very clear and specific. Write down your allergies in Farsi or show a translated card. Speak with managers or chefs directly. Emphasize severity by using the word 'mamnu' (forbidden/prohibited) rather than just 'preference.' Be prepared to explain what ingredients to avoid.
Useful phrase: Man be [ingredient] alerzhi daram va nemitavanam bekhoram - (من به [ماده غذایی] آلرژی دارم و نمیتوانم بخورم) - I am allergic to [ingredient] and cannot eat it. For nuts: 'Man be ajil alerzhi daram' (من به آجیل آلرژی دارم)
Halal & Kosher
All meat in Iran is halal by Islamic law—this is never a concern. Alcohol is prohibited, and pork is not available. There are no kosher-certified restaurants in Tehran, and the Jewish community is small. Kosher-observant visitors will find challenges with meat and dairy separation.
Halal food is universal. For kosher needs, the small Jewish community in Tehran (around Yousef Abad area) may have informal resources, but certified kosher dining is not available. Vegetarian and fish options may be most suitable for kosher-observant travelers.
Gluten-Free
Gluten-free dining is challenging in Tehran as bread is central to Iranian food culture. The concept is not widely understood, though rice-based dishes are naturally gluten-free. Cross-contamination is common in kitchens.
Naturally gluten-free: Chelo kabab (rice and grilled meat—avoid bread), Most stews (ghormeh sabzi, fesenjan, gheymeh) served with rice only, Kuku sabzi (if made without wheat flour—ask), Grilled meats and fish without marinades containing soy sauce, Salads and vegetable dishes, Bastani (traditional ice cream), Plain rice dishes (polo and chelo), Many appetizers like kashke bademjan (eggplant dip) without bread
Food Markets
Experience local food culture at markets and food halls
Tajrish Bazaar
One of Tehran's most atmospheric bazaars, located in northern Tehran at the foot of the mountains. The market combines traditional architecture with bustling commerce, offering fresh produce, herbs, spices, dried fruits, nuts, fresh bread from historic bakeries, and prepared foods. The energy is palpable, especially on weekends.
Best for: Fresh herbs (sabzi khordan), seasonal fruits, dried fruits and nuts (ajil), saffron, spices, traditional sweets, and experiencing authentic bazaar culture. The adjacent square has street food vendors.
Daily except Friday afternoons; best Thursday and Saturday mornings for freshest selection; closes by early evening
Grand Bazaar (Bazaar-e Bozorg)
Tehran's oldest and largest bazaar, a labyrinthine complex dating back centuries. Beyond commerce, it's a cultural institution where you'll find traditional eateries, historic caravanserais, and the pulse of traditional Tehran. The food section offers spices, dried goods, and simple restaurants.
Best for: Spices, dried limes (limoo omani), traditional sweets, tea, saffron, and experiencing working-class food culture in small eateries serving workers. Historic bakeries produce traditional breads.
Saturday through Thursday, 9 AM to 5 PM (closed Fridays); mornings are best before crowds; lunch hours (12-2 PM) to see eateries bustling
Darakeh and Darband Markets
Small markets at the base of hiking trails in northern Tehran, combining fresh produce with tourist-oriented food stalls. The area features traditional tea houses and restaurants with mountain views, creating a resort-like atmosphere within the city.
Best for: Fresh mountain herbs, walnuts from local trees, traditional snacks for hiking, and dining at scenic tea houses. More about the experience than shopping.
Daily, but best on Thursday and Friday afternoons and evenings; spring through fall for best weather
Neighborhood Fruit and Vegetable Markets (Meyve Forooshi)
Every Tehran neighborhood has small produce markets and shops where locals buy daily fresh ingredients. These aren't tourist attractions but offer authentic glimpses into daily life and seasonal Iranian produce.
Best for: Seasonal fruits (especially pomegranates, melons, persimmons), fresh herbs, vegetables, and experiencing neighborhood life. Prices are better than bazaars.
Daily, morning through evening; early morning for best selection
Hypermarkets (Hyperstar, Shahrvand, Refah)
Large modern supermarkets found in shopping malls and commercial areas throughout Tehran, offering packaged goods, fresh produce, dairy, and prepared foods. They represent modern Iranian shopping habits.
Best for: Packaged snacks, dairy products, imported goods (limited), spices in convenient packaging, and air-conditioned shopping. Good for stocking up on provisions.
Daily, typically 9 AM to 10 PM; less crowded on weekday mornings
Spice and Dried Fruit Shops (Attari)
Traditional shops selling spices, dried herbs, medicinal plants, dried fruits, and nuts. Many also sell traditional remedies. These shops, called 'attari,' have been part of Persian culture for centuries.
Best for: High-quality saffron, dried rose petals, barberries (zereshk), sumac, dried limes, medicinal herbs, and traditional Persian ingredients. Shopkeepers are knowledgeable about uses.
Daily except Fridays; weekday mornings for unhurried shopping and advice
Seasonal Eating
Tehran's food culture shifts dramatically with the seasons, reflecting Iran's four distinct seasons and the Persian appreciation for seasonal eating. Spring brings fresh herbs and vegetables celebrated during Nowruz, summer means abundant fruits and cold dishes, autumn features pomegranates and walnuts, and winter calls for hearty stews and hot soups. Markets transform with each season, and certain dishes are prepared only when their ingredients are at peak freshness.
Spring (Bahar) - March to May
- Nowruz (Persian New Year) celebrations with special dishes like sabzi polo ba mahi (herbed rice with fish) and ash-e reshteh
- Fresh herbs at their peak—markets overflow with sabzi khordan (eating herbs)
- Fresh fava beans (baghali) and green almonds (chaghaleh badam)
- Sour cherries (albaloo) for making preserves and rice dishes
- Spring picnics (sizdah bedar) on the 13th day of Nowruz with specific foods
Summer (Taabestan) - June to August
- Abundant stone fruits—peaches, apricots, nectarines from northern Iran
- Watermelons and melons consumed as palate cleansers and desserts
- Faloodeh and bastani (ice cream) season at its peak
- Cold yogurt-based soups like abdoogh khiar (cold yogurt soup with herbs)
- Evening dining in gardens and rooftops becomes popular
- Grilled kebabs peak as outdoor dining flourishes
Autumn (Paeez) - September to November
- Pomegranate season—fresh juice vendors everywhere, used in fesenjan
- Walnuts harvested and used fresh in stews
- Persimmons (khormaloo) appear in markets
- Quince used for preserves and stews
- Grape harvest brings fresh grape juice (ab-e angoor)
- Perfect weather for hiking Darband and Tochal with trail snacks
Winter (Zemestan) - December to February
- Hearty stews and thick soups become staples
- Citrus fruits from northern Iran—oranges, tangerines, bitter oranges
- Beets (laboo) pickled and sold by street vendors
- Ajil (nuts and dried fruits) consumption increases with tea
- Yalda Night (winter solstice) celebrated with pomegranates, watermelon, nuts
- Comfort foods and indoor dining dominate