Iran Culinary Journey: 10 Days Persian Food & Bazaars

Tour Overview

Itinerary Highlights

Day 1: Arrive Tehran — Night Market Food Tour

Evening food walk through Tajrish Bazaar in north Tehran. Sample dizi (slow-cooked lamb and chickpea stew), ash reshteh (thick noodle soup with herbs and whey), and fresh-baked sangak bread. Overnight in Tehran.

Day 2: Tehran — Cooking Class & Grand Bazaar

Morning cooking class with a Persian home cook: learn to make tahdig (the crispy golden rice crust, Iran’s most beloved dish), fesenjan (chicken in pomegranate-walnut sauce), and kuku sabzi (herb frittata). Afternoon: Grand Bazaar spice section — saffron from Khorasan (the world’s finest), dried limes, sumac, and rose petals. Overnight in Tehran.

Day 3-4: Kashan & Isfahan

Kashan: rosewater distillation at a traditional workshop. Isfahan: gaz (Persian nougat) workshop, beryani (Isfahan’s signature minced lamb dish), and saffron ice cream from the city’s oldest ice cream parlor. Overnights in Kashan and Isfahan.

Day 5-6: Isfahan Food Deep Dive

Spice market tour, kebab masterclass, and home-hosted dinner with an Isfahani family. Overnights in Isfahan.

Day 7: Yazd — Desert Cuisine

Yazd specialties: gheimeh Yazdi, shooli (spinach-lentil soup), and baklava Yazdi. Visit a traditional sweet workshop (halva, sohan, pashmak). Overnight in Yazd.

Day 8-9: Shiraz — Gardens of Flavor

Shiraz: kalam polo (cabbage rice with meatballs), Shirazi salad, faloodeh (rosewater frozen noodles). Saffron farm visit. Wine history (Persia invented wine, though it’s now restricted). Farewell feast. Overnights in Shiraz.

Day 10: Depart Shiraz

Transfer to airport.

Inclusions

• 9 nights accommodation
• Daily breakfast + all lunches + 7 dinners
• 5 cooking classes and workshops
• Market and bazaar food tours
• Home-hosted meals (3 dinners)
• Saffron farm visit
• All transport
• Airport transfers