Milad Tower

If you are trying to book hotel in Iran, (specialy reserve hotel in Tehran) you can visit many interesting tourist attractions and enjoy being there.(iran hotels)

 

Milad Tower (also known as the Tehran Tower) is a multi-purpose tower in Tehran, (Capital city of Iran). It is the sixth tallest tower and also the 17th tallest freestanding structure in the world.

It is located between the west Tehran (near Hemmat Highway), standing at 435 m (1,427 ft) from base to the tip of the antenna. The head consists of a large pod with 12 floors, the roof of which is at 315 m (1,033 ft).

The tower is a part of a complex called International Trade and Convention Center of Tehran. The complex also includes a five-star hotel, a convention center, a world trade center, and an IT park.

Construction of the tower was started in 1997. The tower was officially opened on 20 February 2009.

Today Milad Tower is one of the tourist attractions of Tehran (and also Iran).

There are a lot of Facilities in Tower and it’s area: Dolphinarium, Cinema 4D, Resturants, Gift shops and…

You can buy souvenirs from shops inside and outside the tower and also eat Iranian and non Iranian foods in Milad Tower food court.

For more information about tehran hotels and Iran hotel prices please visit our website:

www.ferdowsihotel.com

Iranian Hospitality

Islam is the religion of kindness and its teachings emphasize strongly on this issue. One of these teachings is respectful reception of the guests. Islam condemns anyone who does not welcome the guests cordially.  There is a famous proverb among Iranian that says a guest is loved by God. According to the trainings of this ethereal religion, guest has a special place among Iranian.( hotel tehran )

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Iranian Hospitality

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Hospitality, a moral character that Iranian are famous for, refers to the works done to provide relief and convenience for the guest. This feature has been an obvious trait of Iranian from many years ago even from ancient time.

 

So, if you have decided to travel to Iran, you can travel with peace of mind. Wherever you arrive, from large cities such as Tehran, Shiraz, Isfahan, Mashhad and Yazd to small villages, remote areas and even in the heart of desert, sure you will receive a warm welcome from Iranian. Contrary to the negative images portrayed by the media against Iran, Iranian like foreigners very much and welcome them kindly. This trait does not related at all to their economic status. In any economic situation, they try their utmost to provide comfort for you and help you in your affairs. They may invite you for a cup of tea, a meal or even bid you to stay at their house for a couple of days instead of hotel. They never want anything in return. They just like to show the real image of Iran and Iranian to the world. They want to demonstrate world that they are not spleenful and violent as media shows. 

Iranians enjoy talking to foreigners. A thing that you should know is that, they are curious to know your opinion regarding western countries' policy towards Iran. Usually youths like to start conversation with you about the political and economic status of your country and also your lifestyle. So, don't worry about these questions and just answer them kindly. Sure at the end you will leave Iran with sweet memories and never forget their warm reception.

for more information ferdowsi hotel booking and tehran hotel please visit that page.
www.ferdowsihotel.com

Baghali Polo (Rice with Dill and Fava Beans)

Baghali Polo (Rice with Dill and Fava Beans)

In Iranian cooking, rice can be prepared simply with butter and saffron, known as chelo. But just as often, it’s cooked with other ingredients and called polo. Polo can be made with herbs, vegetables, beans, nuts, dried fruit, meat and even noodles, and acts as the centerpiece of the meal. This polo is particularly good in the spring, when fava beans are young and tender and dill is in season. The dish is flecked with green dill and favas, and is often cooked with very tender chunks of lamb. Alternately, it may be served alongside lamb on the bone. The rice should have a mild saffron flavor, with the saffron mixed into the rice just before serving. (Tehran Hotel)

MirzaGhasemi (Eggplant and Tomato Stew

MirzaGhasemi (Eggplant and Tomato Stew)

This stew has the shimmering red-gold color of tomatoes cooked with turmeric, with a sheen of oil on top, a prized characteristic in Persian cooking that shows a stew has been cooked long enough for the oils to rise up. Slightly tart, with the tang of tomatoes, lemon juice, and sometimes the juice of unripe grapes, its tanginess is kept in check by the eggplant, which is first fried on its own until golden-brown, then cooked with onions, lamb and the tomatoes and seasoning. Like all Persian stews, bademjan is thick and meant to be eaten over rice with a fork. (Iran Hotel)

Fesenjan (Pomegranate Walnut Stew)

Fesenjan (Pomegranate Walnut Stew)

This iconic stew, an essential part of every Persian wedding menu, pairs tart pomegranate with chicken or duck. Ground walnuts, pomegranate paste and onions are slowly simmered to make a thick sauce. Sometimes saffron and cinnamon are added, and maybe a pinch of sugar to balance the acid. Fesenjan has a long pedigree. At the ruins of Persepolis, the ancient ritual capital of the Persian Empire, archaeologists found inscribed stone tablets from as far back as 515 B.C., which listed pantry staples of the early Iranians. They included walnuts, poultry and pomegranate preserves, the key ingredients in fesenjan. (Hotel Iran)