An Iranian culinary team secured multiple medals at the fifth Navasard festival held recently in Sisian, Armenia, underscoring Iran’s rich culinary heritage and its growing prominence in international food tourism. The event brought together chefs and representatives from both Iran and Armenia to celebrate and compete in showcasing their culinary traditions.

Iran’s Deputy Tourism Minister, Anoushirvan Mohseni-Bandpei, praised the Iranian team’s achievements and highlighted the significance of food tourism as a tool for cultural exchange and strengthening bilateral ties. He emphasized that culinary arts represent an important aspect of intangible cultural heritage and social identity, with the potential to foster connections between nations and promote tourism development.

Mohseni-Bandpei remarked that Iran’s strong performance at the festival reflects the country’s valuable human resources in the food tourism sector and reinforces the international standing of its culinary culture. He further noted that Iran’s engagement in the festival went beyond competition, serving as an opportunity to showcase facets of the country’s culture and deepen tourism and cultural collaboration with Armenia.

Among the Iranian participants, Zahra Rostami from Kermanshah province earned a gold medal with a top score of 98 out of 100 in the cooking competitions. Other gold medalists included Mehran Ferdousian from Semnan province, who scored 95, and Marzieh Rahbar from Gilan province, who received 88 points. Silver medals were awarded to Shayan Shoushtari from Tehran, who earned 78 points, and Zahra Amin-Dar, who earned 72 points. Additionally, Farhoud Zaafari Hashjin, serving as a judge and jury member, was honored with a gold medal for his role in adjudicating the competition.

Mohseni-Bandpei also noted the growing tourism exchanges between Iran and Armenia, suggesting that expanded cultural cooperation could enhance ties between the neighboring countries. Iranian cuisine is renowned for its use of fragrant herbs and regional diversity, emphasizing freshness, balance of flavors, textures, and colors. Traditional Persian meals typically include a variety of fresh herbs and vegetables, integral to the cultural dining experience.

Experts acknowledge that food transcends its biochemical composition, serving as a cultural element deeply rooted in community identity. The Navasard festival showcased this cultural dimension, highlighting how food traditions contribute to mutual understanding and offer avenues for collaborative opportunities among tourism professionals, chefs, private sectors, and local communities across borders.