TEHRAN – A celebration of culinary tourism, Semnan’s mint festival, has been set to run on Thursday, as part of the Silk Road-related tourism events.

“Semnan is slated to host a one-day event aimed to celebrate mint cultivation and its notable place in Persian recipes,” the tourism chief of the ancient city said on Tuesday.

“The event forms part of a broader Silk Road Tourism Festival,” Maryam Taherdoust-Mohammadi underscored. “And intends to highlight the city's rich cultural and culinary traditions.

Shedding light on arranged programs during the event, she elaborated that free tours of county’s orchards are arranged to amuse participants.

Taherdoust-Mohammadi detailed that the one-day event is scheduled to take place on May 16, welcoming the enthusiasts from 4 to 8 pm.

“The event is designed to present hidden tourism capacities within the region,” she further explained. “Which would eventually lead to the enhancement of the tourism industry.”

The event is also intended to introduce the region’s rich cultural identity along with bringing joy and vitality to the community, according to the chief.

The mint event, she pinpointed, is an outcome of the joint effort between several county’s organizations and tourism facilities.

In her concluding remarks, Taher-Doust-Mohammadi mentioned Semnan’s membership in the Cities Along the Silk Road Union as an opportunity to promote its cultural, touristic and civilizational assets, thereby contributing further to the city's growth and development.

The mint has a long-standing and cherished place in Persian cuisine, valued not only for its distinct, refreshing flavor but also for its aromatic and medicinal properties. This herb, known as “nana” in Persian, is a staple in both fresh and dried forms and is integral to a variety of traditional dishes and culinary practices in Iran.

In Persian cooking, mint is often used to balance the flavors of rich and savory dishes. It is commonly incorporated into sauces, stews and soups to add a fresh, vibrant note. One of the most iconic Persian dishes featuring mint is “Ash-e-reshteh,” a hearty noodle soup where mint is used in the garnish, often sautéed with oil, known as “nana dagh” to enhance its flavor.

Mint is also essential in many Persian appetizers and sides. “Mast-o-khiar,” a yogurt and cucumber dip, frequently includes mint, lending it a cooling effect that complements the creamy texture of the yogurt. Similarly, “Sabzi Khordan,” a platter of fresh herbs served with meals, prominently features fresh mint leaves alongside other herbs like parsley, tarragon and cilantro.

Beyond savory dishes, mint is used in beverages and desserts. "Sharbat," a traditional Persian syrup-based drink, often includes mint for a refreshing twist. Mint tea is another favorite, providing a soothing and aromatic drink that is enjoyed throughout the day.

Historically, mint has also been valued in Persian culture for its health benefits, believed to aid digestion, alleviate headaches and act as a general tonic. Its use in Persian cuisine is a testament to the region’s holistic approach to food, where flavor, aroma and health benefits are harmoniously intertwined.