Men: There are few restrictions about men’s dress. Only shorts, even knee-length sleeves and T-shirts are fine . but avoid very strong colors.

Women: All females over the age of nine must wear a Hijab, the Islamic dress. There is no uniformity, however, regarding its type and the amount of coverage it provides. The black Chador (the loose head – to-toe covering) is the most covered mode, but foreign ladies have to wear it only in some mosques and shrines (it is often handed over at the entrance) .The most common wear is the Manto ,a full-length, long-sleeved overcoat, an overwhelming array of which is readily available in the shops. If you do not want to buy any, bring a knee-length, loose tunic that can be worn with a long skirt or trousers (jeans are acceptable). Hair and neck should be covered with a scarf .The colors of the clothes do not really matter, although dark, solid colors may help you blend into the local crowd. If you travel in summer, light fabrics are strongly recommended.


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You can apply for entrance visa electronically, through web site of Iranian Ministry of Foreign Affairs Airport entry or transit visa


a-      Airport Visa is issued at Imam Khomeini Airport (IKA) for 72 hours for businessmen,

b-      Airport Transit Visa is issued for 48 hours to the applicants who intend to transit through Iran.

Required documents:

–              One visa application form, to be completed at Imam Khomeini Airport (IKA)

–              The applicant’s passport; which must be valid for at least 6 months, with a minimum of two blank pages.

–              Copy of Passport (ID-page).

–              Confirmed ticket to the third country for the applicants of 48 hours transit visa.

–              Confirmed ticket to the third country for the applicants of 72 hours visa. And a written request by the Iranian sponsor must be sent to the passport and Visa department – Ministry of Foreign Affairs at Imam Khomeini Airport branch.

4-            One current photographs in passport format (3×4)

5-            Visa fee; paid by Banker’s Draft made payable to the Embassy of the Islamic Republic of Iran.

Note: Payment in cash is not acceptable.

Return envelop with address and adequate prepaid postage to cover cost of registered mail.

We shall make every effort to process your application as quickly as possible but we must strongly advise you to check that all required documentation has been submitted. Incomplete applications are subject to delays.

The consular section may call the applicant for interview. If it is necessary


Iranian Food

Persian Cuisine is exotic yet simple similar to an Omar Khayyam’s poem. It is healthy, yet colorful, like Persian miniature painting. Persian cooking is combination of rice with meat, chicken or fish balanced diet, unique Persian spices such as saffron, diced limes, cinnamon, and parsley are mixed delicately.

The Cuisine of Persia influenced cooking all over the world, from the beef dishes of India, to the sweet and sour that graced the tables of Medieval and Renaissance Monarchs. Modem Iranian food fits perfectly with today’s lighter eating style. Iranian food has a lot of similarity with the other cuisines of the Middle East, but it is more sophisticated and imaginative, as colorful and complex as a Persian carpet.

Iranian food is inventive, rich and varied. Rice – usually flavored with saffron – is a staple, along with vegetables. The dishes that have made Persian cuisine famous worldwide are mostly homemade, because Iranian women generally do not work in restaurants. One of the most celebrated dishes is Ghormeh Sabzi, a subtle concoction of lamb, herbs, and lemon that takes great skid and hours to prepare. Another is Fesenjan, chicken in a pomegranate sauce with walnuts. Iranian food is not spicy. Herbs are used a lot, as is fruit – from plums and pomegranates to quince, prunes, and raisins. Much preparation time also goes into rice.

“It is a whole ceremony,” according to an Iranian friend of mine. Iranians feel that the best rice is a type grown in the northern part of their country around the Caspian Sea. It costs twice as much as the imported varieties from Southeast Asia.

First, it is thoroughly rinsed. “We do this because we believe that the smell of the bag or container it was in could destroy the beautiful scent of the Caspian rice,” says my friend. The rice is then put in boiling water, strained, and finally steamed.

At most restaurants, the Kebab is king, mostly because it is fast to prepare, and eateries are generally run by men, whose main culinary skill, as for many of their Western counterparts, is barbecuing on the grill. Iranians have looked at food at 3 different ways for many centuries: medicinal, philosophical & cultural. Iranian Physicians & philosophers considered food & beverages as the main factor to revive body. Consuming food is a way of weakening or strengthening human character. Consuming a lot of red meat and fats was thought to create evil thoughts and make us selfish. However, consuming a healthy diet including fruits, vegetables, fish, fowl, mixed petals & blossoms of roses create unusual powers & make us gentle & noble creatures.

From cultural point of view, Persian food has always been considered to be an art providing enjoyment to both body & mind.

No accurate record of classical Persian cooking is available. The techniques have been passed down generation to generation.Women have had a great influence in the history of cooking in Iran. The best Persian Cuisine chefs were and still are women.

Like other cultures, special foods are prepared for different occasions, i.e. weddings, funerals, birthdays, Persian New Year, religious & historical feasts, formal & state gatherings.

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