TEHRAN–Gastronomy tourism in Iran could be developed by the revival of old Iranian cuisine, a tourism expert has said.

The revival of some old Iranian foods, which have been forgotten through time, is a very effective way to attract and sustain tourists, particularly domestic sightseers, IRNA quoted Zahra Larijani as saying on Sunday.

Iran has a unique capacity in this field, and various ancient cuisines can be found in each province, she added.

Depending on the different regions, ancient Iranian foods had many ingredients and various cooking methods, she noted.

Iran, where every province and even every city has its specific delectable dishes, maybe a paradise for foodies. 

Usually, the cornerstone of the Persian meal is rice or Polo. Persian cuisine is, above all, about balance — of tastes and flavors, textures and temperatures. In every meal, even on every plate, you’ll find both sweet and sour, soft and crunchy, cooked and raw, hot and cold.

No Persian meal is complete without an abundance of herbs. Every table is set with sabzi-khordan, a basket of fresh herbs, radishes, and scallions, which are eaten raw and by the handful, often tucked into a piece of fresh flatbread with a bite of feta, cucumber, or walnuts.

Experts believe that food tourism has become one of the most dynamic and creative segments of tourism and, at the same time, has naturally positioned itself as an element of diversification of tourism with a high impact on the promotion of sustainable development at the regional and local levels.

In 2020, Iran joined an online campaign launched by the UNWTO to promote gastronomy as an essential part of tourism. Iranian cuisine, usually dominated by fragrant herbs, varies from region to region. It principally accentuates freshness, deliciousness, and colorfulness.

ABU/AM