Things To Do
in Tehran

The national favorite: saffron basmati rice with skewered grilled meat (koobideh or barg). Widely available in traditional restaurants and kebab houses across Tehran.

Must-Try!

A rich stew of ground walnuts and pomegranate molasses, usually made with duck or chicken; find it in restaurants specializing in northern Persian or traditional home-style cooking.

The prized crispy rice layer served with many meals—ask for it by name; essential with stews and kebabs.

A thick, hearty noodle and bean soup topped with kashk (whey) and fried mint; popular in winter and at traditional eateries.

Tipping is appreciated but not always mandatory: round up taxi fares, leave 5–10% in restaurants if service is good, and give small tips to hotel porters or guides. Casual tea houses and street vendors generally do not expect tips.

Iran relies heavily on cash in Iranian rial (often quoted in toman); due to international sanctions many foreign-issued credit/debit cards (Visa/Mastercard) do not work—bring euros or US dollars to exchange at official exchange offices. Domestic POS terminals accept local bank cards, and ride-hailing apps use online wallets linked to Iranian numbers. ATMs that accept foreign cards are rare—plan cash accordingly.

Spring (March–May) is arguably the best time: mild temperatures, blooming trees and Nowruz (Persian New Year) festivities in March bring lively markets and cultural events.

Summers are hot and dry in the city (June–August), but evenings are often pleasant; northern neighborhoods near the mountains stay cooler, and day trips to higher elevations offer relief.

Autumn (September–November) brings comfortable weather and colorful foliage in the foothills—good for hiking and outdoor photography.

Winters (December–February) can be cold with occasional snow in the city and reliable snow in the nearby mountains—ski resorts open and mountain scenery is dramatic, but expect traffic delays from weather.

Accessible from Velenjak; options range from short walks to longer treks and a cable car that rises to high-elevation trails with panoramic views—suitable for most fitness levels depending on the chosen route.

Popular short hikes beginning in the foothills north of the city with cafés, small waterfalls and rocky paths—ideal for an afternoon outing and casual hikes.

Iran's highest peak and a major mountaineering objective—requires planning, fitness, gear and often a guide; typically a multi-day trip from Tehran.

Ski-resort areas that also offer summer hiking routes and alpine scenery within 1–2 hours of Tehran—good for sightseeing and higher-altitude treks.

The main international gateway located roughly 45–60 km southwest of central Tehran; reachable by taxi, airport shuttle buses and a combination of shuttle to metro—allow extra time for traffic, immigration and customs.

Closer to the city center and handles many domestic flights; accessible by taxi and some metro connections, convenient for internal travel within Iran.

The largest ethnic group and a majority in Tehran; Persian language and culture dominate urban life.

Tehran attracts people from across Iran, including Azeris, Kurds, Lors and others, creating a culturally diverse urban population.

Tehran is home to recognized religious minorities with historic neighborhoods, churches and synagogues; these communities contribute to the city's cultural fabric.

A large proportion of the city's population is young and educated, contributing to a dynamic arts, café and startup scene.

Vegetarian options are available (ash, sabzi platters, eggplant dishes) but many places center on meat. Ask for dishes without meat or request egg/cheese-based variations; carry a phrase card explaining 'I don't eat meat' in Persian.

Vegan choices are more limited; rely on salads, vegetable stews and rice dishes—but confirm the use of butter, dairy or kashk. Larger cafés and international restaurants are more likely to accommodate.

Alcohol is illegal for Muslim citizens in public venues; non-alcoholic beverages are ubiquitous. If you require halal-certified food, most local food is prepared in line with Islamic dietary laws, but ask about sauces or imported items when in doubt.

Rice-based dishes are a safe bet; breads like sangak or lavash contain gluten. Communicate cross-contamination concerns explicitly in restaurants, and bring staples if you have severe intolerance.