Where you belong isn’t always where you’re from

Feature Post, Iran Gardens, Iran Great Bazars, Iran Palaces
A horizontal travel-food collage featuring Persian dishes from Tabriz, Kandovan, and Oromiyeh, including dizi, joojeh kebab, shenje kebab, Turkish kebab, tea, noghl, fresh juices, and other family-favorite foods, set against Iranian landscapes and historic architecture.

Day 167 since 28 Feb 2026.

In the midst of COVID-19, we explored the mesmerizing Chabahar.

On this 167th day of Iran’s unique display of defiance and self-actualization, we completed our conquest of Tabriz, Kandovan, and Oromiyeh—each place revealing another layer of this land Naufar Ganih has long called home.

We arrived in Tabriz around noon, checked into our accommodation, and had lunch—the kids’ favorite: a large family-size pizza, fried chicken, and French fries. After a quick nap, we headed to Tabriz Bazaar for some shopping, soaked in the lively atmosphere, and refreshed ourselves with fresh fruit juice in the summer heat. Later, we visited El Goli, capturing photos and videos of the scenic spot. We wrapped up the outing with hot chocolate, tea, chocolate cake, and a pistachio milkshake. A light dinner followed, and we turned in early to rest up for our next destination—Kandovan Village in Osku.

Upon checking in there, we enjoyed a traditional meal of dizi, joojeh kebab, and shenje kebab, accompanied by a light dinner of tea, honey, locally made butter, and bread. After breakfast and a bit of shopping, we set off toward Oromiyeh and checked into the Park International Hotel. We ordered lunch to be brought to our rooms, then rested briefly before planning to explore the city. The receptionist advised us to return to the hotel by 9:30 PM.

The next day, Friday, after breakfast, we packed up, checked out, and hit the road back home to Tehran via the Tabriz Expressway. We arrived in Tehran proper around 9 PM and headed straight for a family dinner, enjoying Turkish kebab and—once again—the kids’ favorite fried chicken and fries. Last but not least, we stopped by to pick up our cat from her hotel and brought her home with us.

Before bed, we unwound with tea and noghl, a walnut sweet coated in Oromiyeh’s signature confection—a small taste of the city we’ll carry with us, just as the author carries Iran in every story he tells.

Abangan…

Note: Originally posted in Naufar K. Ganih facebook page on August 15, 2026.