The Iranian culinary team achieved remarkable success at the fifth annual Navasard Festival in Sisian, Armenia. Iranian chefs secured several gold, silver, and bronze medals during the international cooking competition. Consequently, this outstanding achievement highlights Iran’s rich culinary heritage and expands its potential for international food tourism.
Participants from both Iran and Armenia gathered in Sisian to showcase their regional cooking traditions. Meanwhile, officials praised the festival as a vital bridge for regional cultural exchange and tourism development. Anoushirvan Mohseni-Bandpei, Iran’s deputy tourism minister, warmly congratulated the winning chefs on their achievements. Furthermore, he emphasized that gastronomy serves as an essential tool for presenting national culture to the world.
Zahra Rostami from Kermanshah Province earned first place after scoring 98 points out of 100. Therefore, her exceptional score secured a prestigious gold medal for the Iranian team. Additionally, Mehran Ferdousian from Semnan Province scored 95 points to win a second gold medal. Similarly, Marzieh Rahbar from Gilan Province earned 88 points, adding another gold medal to Iran’s total.
Besides the top performers, other Iranian team members earned distinguished silver medals during the ceremony. Shayan Shoushtari from Tehran won a silver medal with 78 points in his respective category. Meanwhile, Zahra Amin-Dar earned a silver medal after scoring 72 points from the jury. In addition, competition judge Farhoud Zaafari Hashjin received a gold medal for his expert service.
Food represents an intangible form of cultural heritage that deeply influences social identity within local communities. Thus, presenting diverse regional dishes internationally can create new economic opportunities for local tourism sectors. Moreover, international events such as this foster collaboration among chefs, local communities, and private companies.
Officials view the festival as much more than a standard cooking competition between neighboring countries. Instead, participation allows Iran to showcase its distinct cultural identity through traditional recipes and ingredients.
Iran and Armenia are major and popular travel destinations for each other’s citizens. Hence, expanding regional cultural cooperation could strengthen diplomatic and economic ties between the two countries. Furthermore, Iranian cuisine relies heavily on fresh, fragrant herbs, vibrant colors, and unique regional variations. Iranian dining tables regularly feature abundant servings of fresh herbs, radishes, and green onions.
Persian cooking traditions emphasize a harmonious balance of rich flavors, varied textures, and different temperatures. Moving forward, both countries plan to expand joint cultural events and promote cross-border tourism initiatives.