Tehran – Minister of Heritage, Tourism and Crafts, Ali-Asghar Mounesan, opened a traditional restaurant on Monday during his visit to Sari, the capital of northern Mazandaran province.

The traditional restaurant was built on a 834 square meter property and, according to the CHTN, will create 18 jobs.

The minister should open 78 tourism projects – virtual or in person – during his two-day visit to the northern province, the report added.

Last year, Iran participated in an online campaign by the World Tourism Organization (UNWTO) to promote gastronomy as an integral part of tourism. Experts say that food is not just an organic product with biochemical compositions.

For the members of each community, food is defined as a cultural element. Iranian cuisine, which is usually decorated with fragrant herbs, varies from region to region, but mainly emphasizes freshness, deliciousness and color.

Dizi (a lamb, chickpea and potato stew based on a centuries-old recipe), fesenjoon (chicken poached in an earthy sweet and sour sauce made from ground walnuts and pomegranates) are among the most popular traditional dishes in the country. Traditional Iranian dishes are usually not overwhelmed with spices, although the kitchens come with a range of subtle yet contrasting flavors such as a combination of sweet and sour or mild.

Stretching along the Caspian Sea and the Alborz Mountains, Mazandaran is a popular destination for local vacationers. It is home to more than 3500 villages and rural areas.

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