TravelThe Land of Bread and SpiceA cook preparing a mosque meal in Isfahan. Back to The Land of Bread and Spice »Women in Isfahan carrying pots of khoresht-e gheimeh, lamb and split pea stew. Back to The Land of Bread and Spice »Fereydoon AbbasNejad at his family's home near the city of Qazvin. Back to The Land of Bread and Spice »Fereydoon AbbasNejad's family having lunch at their home near the city of Qazvin. Back to The Land of Bread and Spice »The late Minou Saberi (left), and Maryam Khanum, cooking beans. Back to The Land of Bread and Spice »ADVERTISEMENTADADDried black limes, which lend complex and subtle sourness to Iranian dishes. Back to The Land of Bread and Spice »Sabzi, an herb salad that is served with most Persian meals. Back to The Land of Bread and Spice »A roadside cafe in Gilan province that specializes in kebabs. Back to The Land of Bread and Spice »Bakers making nan-e barbari in Tehran. Back to The Land of Bread and Spice »A vendor in a bazaar in Isfahan. Back to The Land of Bread and Spice »ADVERTISEMENTADADA spice seller in Isfahan. Back to The Land of Bread and Spice »A woman crosses a street in Tehran. Back to All You Can Eat »Keep Reading22 Hotel Bars We Can’t Get Enough OfBy SAVEUR EDITORS6 Life-Changing Train Trips to Take This YearBy BENJAMIN KEMPERThe Best Cruises for Food LoversBy RYAN MCCARTHY12 Dishes Every Traveler Should Eat in Buenos AiresBy ALLIE LAZARWhere to Eat in Dakar, SenegalBy KAYLA STEWARTHow to Eat Your Way Around Prince Edward IslandBy SAVEUR EDITORSUncovering Galicia’s Wild and Wonderful Cuisine Along the Camiño dos FarosBy PAULA REDES SIDORE10 Must-Try Restaurants in ReykjavíkBy AUSTA SOMVICHIAN-CLAUSENHow to Eat Your Way Around the Globe—Without Leaving PhiladelphiaBy REGAN STEPHENSSee AllContinue to Next StoryADVERTISEMENTADAD
