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

Among the Iranian participants, Zahra Rostami from Kermanshah province led the country’s delegation by earning a gold medal with a top score of 98 out of 100 in the cooking competition. Other gold medalists included Mehran Ferdousian of Semnan province, who scored 95, and Marzieh Rahbar representing Gilan province with 88 points. Silver medals were awarded to Shayan Shoushtari from Tehran, who achieved 78 points, and Zahra Amin-Dar with 72 points. In addition to the competitors, Farhoud Zaafari Hashjin, a judge and member of the competition jury, was also honored with a gold medal for his judging at the festival’s closing ceremony.

Anoushirvan Mohseni-Bandpei, Iran’s deputy tourism minister, congratulated the Iranian team’s performance and emphasized the significance of food tourism as a vehicle for promoting cultural identity and fostering stronger ties between nations. He described the festival not merely as a culinary contest but as an opportunity to highlight Iran’s diverse culinary traditions and deepen cultural and tourism cooperation, particularly with Armenia.

Mohseni-Bandpei noted that the participation of Iranian chefs and their high rankings at the festival reflect the country’s valuable human resources in food tourism and the international acknowledgment of its culinary arts. He further pointed out that food represents an intangible cultural heritage and plays a critical role in social identity, serving as a means to connect communities and enhance tourism potential.

The deputy minister also remarked on the existing tourism exchanges between Iran and Armenia, suggesting that expanded cultural collaboration could further reinforce their relationship. Iranian cuisine, characterized by its fragrant herbs and a balance of tastes, textures, and temperatures, varies widely across regions. Central to Persian dining is the tradition of Sabzi-Khordan, an assortment of fresh herbs, radishes, and scallions typically consumed raw, reflecting the cuisine’s emphasis on freshness and vibrant flavors.

The Navasard festival thus served as a platform not only for culinary competition but also for cultural diplomacy, enabling Iran to project its culinary heritage while fostering closer connections with neighboring Armenia through shared gastronomic experiences.