Life In Iran

• Cuisine
The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. The main Persian cuisines are combinations of rice with meat, chicken or fish and some onion, vegetables, nuts, and herbs. Herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Iranians also usually eat plain yogurt (Persian: ماست, māst‎) with lunch and dinner; it is a staple of the diet in Iran. To achieve a balanced taste, characteristic flavourings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes. Onions and garlic are normally used in the preparation of the accompanying course, but are also served separately during meals, either in raw or pickled form. Iran is also famous for its caviar. Iranian food is not piquant.
• Sports
With two thirds of Iran's population under the age of 25, many sports are practised in Iran, both traditional and modern. Iran is the birthplace of polo, and Varzesh-e Pahlavani. Freestyle wrestling has been traditionally regarded as Iran's national sport, however today, the most popular sport in Iran is football (soccer), with the national team having reached the World Cup Final Tournament three times, and having won the Asian Cup on three occasions. In 1974, Iran became the first country in the Middle East to host the Asian Games. Iran is home to several unique skiing resorts, with the Tochal resort being the world's fifth-highest ski resort (3,730 m/12,238 ft at its highest station), and located only fifteen minutes away from Tehran. Being a mountainous country, Iran is a venue for hiking, rock climbing, and mountain climbing.