Imagine a verdant, landscape filled with rice paddies, tea plantations and olive groves. A land where you can hike up mountains in the thick mist of the morning and picnic by waterfalls on sun-weathered rocks in the afternoon. A land filled with golden apricots that taste like honey, peaches so succulent you barely notice the sweet juice that runs down your chin, and small black figs, firm and velvety to the touch, that erupt with jammy stickiness as you tear them open. I enjoyed all of these delights and more when I travelled through Iran in search of the secrets of the Persian kitchen.
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