An American food reviewer travels to Tehran, Iran to experience the local cuisine. He visits various restaurants and food stalls, trying traditional Iranian dishes such as kebabs, bread, and pastries. He is accompanied by local guides, including a food reviewer and a dentistry student, who introduce him to the city's culinary delights. The reviewer is impressed by the hospitality and kindness of the Iranian people, who he notes are not accurately represented by the media. Throughout his journey, he samples a variety of flavors and ingredients, including saffron, pistachios, and rosewater, and learns about the cultural significance of food in Iranian culture.
Here are the key facts extracted from the text:
1. The narrator is in Tehran, the capital of Iran, which has a population of over 8 million.
2. The narrator is on a food tour in Tehran, exploring the city's cuisine.
3. Iranians love fruit, and traditional Iranian snacks often feature sour fruits.
4. The narrator visits a mountain called Dharband, which is a short drive from the city center and is lined with restaurants and food stands.
5. The narrator meets a food reviewer named Mohsen, who takes them to try various foods.
6. The narrator tries a traditional Iranian shake made with egg yolks, ice cream, and saffron.
7. The narrator visits a bakery and tries a type of leavened flour bread called Taftoon.
8. The narrator visits a factory that makes a traditional Iranian dessert called sohan, which is made with egg yolks, flour, saffron, and sugar.
9. The narrator tries a type of kebab called Kebab Koobideh, which is made with minced lamb and mixed with salt, garlic powder, black pepper, celery powder, grated onion, and egg yolk.
10. The narrator is offered a sandwich made with freshly baked bread, kebab, and herbs.
11. The narrator notes that it is considered impolite to make food for oneself before making it for guests in Iranian culture.
12. The narrator tries a type of kebab called Kebab Joje, which is made with minced lamb and chicken breast.