In an exclusive interview with Mehr News Agency, Japan’s ambassador to Iran, Tamaki Tsukada, elaborated on the shared ...

If there were a place that could be called the archaeological almanac of Saudi Arabian culture, it would be Tell Abraq, ...

Correction: The original version of this article misquoted Jeffrey Spier as saying the Getty Villa has mostly Greek, Roman and Tuscan classical art. In fact, the Getty Villa has mostly Greek, Roman ...

On Friday, Feb. 23 at 7:30 p.m. the University of Maine School of Performing Arts (SPA) presented a screening of the documentary “Six Centuries, Six Years.” The film portrays the journey of Iranian ...

A claim regarding an unusual manner of debate apparently practiced by ancient Persians has appeared on social media every so often. According to the claim, men in the Persian Empire would debate ideas ...

Hankir, a Lebanese British journalist and the editor of Our Women on the Ground, writes about the intersection of politics, culture, and society, particularly in the broader Middle East. She was ...

Iran, a land of ancient civilization and profound cultural heritage, has long been a cradle of creativity and artistic expression. From the intricate patterns of Persian carpets to the graceful lines ...

Amelia Dhuga is a writer based in Tunis. She also writes news and features for Istanbul, Beirut, and London publications. Sekanjabin is a traditional Persian syrup made from vinegar, honey or sugar, ...

The College of Liberal Arts and the City of Reno invite you to the first Iranian Culture Celebration Event at the University of Nevada, Reno, on Thursday, April 18, from 4 to 7 p.m. at the Knowledge ...

Sekanjabin is a traditional Persian syrup made from vinegar, honey or sugar, and fresh mint, often served over ice with grated cucumber as a cooling summer drink. With roots in medieval medicine, the ...

The tangy drink has been a cooling remedy in Iran for more than 1,000 years. Sekanjabin is a traditional Persian syrup made from vinegar, honey or sugar, and fresh mint, often served over ice with ...