Iranian garlic is an important part of Iranian cooking and traditional medicine. Farmers grow it mostly in places like Hamedan, Mazandaran, and Fars. It has a strong smell and taste, stronger than many other types of garlic.

People use garlic in many Iranian dishes. They cook it fresh, dry it, or make it into pickles. One popular type is pickled garlic, called sir torshi. When it ages for a few years, it becomes sweet and smooth in flavor.

Garlic also plays a big role in traditional healing. Many Iranians use it to help with colds, high blood pressure, and high cholesterol. Some drink garlic tea or use garlic paste to stay healthy.

Iranian garlic is more than just food. It is a part of Iran’s culture, health, and farming.