Things To Do
in Marvdasht

Classic Persian steamed rice with grilled lamb or chicken kebab—widely available at local restaurants and a safe, tasty choice for most visitors.

Must-Try!

A sweet-and-sour stew often made with lamb or beef and quince; you can find variations in family restaurants in the region.

A hearty regional soup/stew with legumes, herbs and sometimes meat—comforting in cooler months and available at local eateries.

Fresh pomegranates, pomegranate juice and molasses are common; try fresh pomegranate in season (autumn).

The main market for fresh produce, spices, nuts and sweets—try fresh flatbread, local pastries and fruit; a great place to sample seasonal pomegranate and date products.

Small stalls around Persepolis and Pasargadae sell snacks, cold drinks and simple kebabs—convenient after site visits.

Respect local dress codes—women should wear a headscarf and modest clothing that covers arms and legs; men should avoid shorts in public. Conservative dress is expected at religious sites.

Show respect at mosques, shrines and historical sites—observe photography rules, remove shoes if required and be quiet during prayers.

Iranians are warm and hospitable—accepting tea or a small refreshment when offered is polite. Avoid sensitive political conversations and respect personal boundaries, especially between unrelated men and women.

Always ask permission before photographing people, particularly women and religious gatherings—many will welcome being asked first.

Tipping is appreciated but not mandatory—round up small bills in cafés, leave 5–10% in restaurants if service is good and give small tips to drivers or guides. For local helpers and porters, small cash tips are customary.

Cash (Iranian rial; commonly quoted in tomans) is essential for markets, small shops and many attractions; debit/credit cards are widely used in larger businesses but may not work for foreign cards everywhere. ATMs are available but carry enough cash for day trips and rural purchases.

Spring (March–May) is the best time: mild temperatures, green fields, blossoming orchards and comfortable sightseeing—ideal for outdoor activities and photography.

Hot and dry (June–August), with daytime temperatures often very high—plan early starts, carry water, wear sun protection and schedule indoor rest in mid-afternoon.

Warm days and cooler nights (September–November), harvest season for pomegranates and pleasant conditions for visiting archaeological sites.

Cool to cold (December–February) with chilly mornings, possible frost and fewer tourists; some hiking trails can be muddy or slick after rain.

Main gateway for the region, about 45–60 km from Marvdasht (roughly a 45–75 minute drive depending on route); offers domestic and some international flights and good ground connections by taxi or bus.

Larger regional airport about 200 km north of Marvdasht (roughly 3–4 hours by road); an option if combining travel with Isfahan and central Iran.

Vegetarian options are available (rice dishes, stews, eggplant, lentil dishes) but many traditional meals include meat. Ask for 'bedune gosht' (without meat) or choose vegetable stews and herb dishes; carry snacks if you need more variety.

Vegan dining can be more limited—focus on bean-based dishes, rice, salads and roasted vegetables, and double-check that broths are not meat-based.

Many Persian dishes center on rice and grilled meats and are naturally gluten-free, but confirm the use of wheat in breads, some stews or fried items.

Alcohol is not available legally for Muslim residents; non-alcoholic beverages and fruit juices are widely served.