Best time to visit

The best time to visit Iran is during the spring (March to May) and autumn (September to November) when the weather is mild and pleasant. During these periods, temperatures are comfortable, and the landscapes are vibrant, making it ideal for sightseeing and outdoor activities. Spring, in particular, is a beautiful time to visit as the country's gardens and parks are in full bloom. Summers (June to August) can be extremely hot, especially in the southern and central regions, while winters (December to February) can be cold, particularly in the northern and mountainous areas. However, winter can be a good time to visit if you are interested in skiing or exploring the country's winter sports facilities.

What to expect

Language: The official language of Iran is Persian, also known as Farsi. Persian is used in government, media, and education, and is spoken by the majority of the population.

Currency: The official currency of Iran is the Iranian Rial (IRR), abbreviated as ﷼. Due to currency fluctuations, travelers may also encounter prices quoted in Toman, which is an unofficial unit equivalent to 10 Rials.

Safety: Iran is generally considered safe for travelers, but it's important to be aware of and respect local laws, customs, and cultural norms. Petty crime, such as pickpocketing and bag snatching, can occur in crowded areas, so travelers should take standard precautions to keep their belongings secure. Additionally, it is essential to dress modestly and adhere to the dress code, especially for women, who are required to wear a headscarf and cover their arms and legs in public. Political demonstrations and gatherings should be avoided, and it's advisable to stay informed about the current political situation.

Cuisine: Iranian cuisine is rich, diverse, and known for its use of fresh herbs, spices, and delicate flavors. Some popular dishes include: Chelo Kebab: Grilled meat kebabs, often served with rice (chelo), grilled tomatoes, and fresh herbs. Ghormeh Sabzi: A fragrant herb stew made with fresh herbs, kidney beans, and lamb or beef, served with rice. Fesenjan: A rich and tangy stew made with ground walnuts, pomegranate molasses, and either chicken or duck, served with rice. Tahdig: The crispy, golden crust of rice formed at the bottom of the pot, often considered a delicacy and served with various stews or kabobs. Ash Reshteh: A thick and hearty noodle soup made with herbs, legumes, and sometimes meat, garnished with fried onions, garlic, and mint. Mirza Ghasemi: A smoked eggplant dip mixed with tomatoes, garlic, and eggs, typically served with bread.