Covid-19 Protocols and Requirements for Traveling to Iran

Covid-19 Protocols and Requirements for Traveling to Iran

While the situation is improving in the post-coronavirus era in Iran and the number of vaccinations is increasing, Iran is taking new measures to revive the travel industry. After 19 months of suspension in issuing tourist visas at air and land borders, this country has once again reopened its doors to international tourists since the day October 23.Iran’s Ministry of Foreign Affairs has stated that travel restrictions to this country have eventually been lifted for all foreign nationals and now travelers can apply for an Iran visa to enter this country. The decision was made following a considerable drop in the number of deaths caused by Coronavirus, due to the government's comprehensive vaccination plan. Covid-19 Protocols and Requirements for Traveling to Iran.Iran's anti-Coronavirus taskforce committee also made clear that the regulations will not include travel from or to high-risk countries announced by the WHO (World Health Organization) directly or indirectly. Meanwhile, if the conditions change in the spread of coronavirus in the neighboring countries, the Ministry of Health of Iran will determine how to react by reinforcing the restrictions.Iran’s Ministry of Roads and Urban Development should make the required arrangements with the Ministry of Tourism to set up educational signs and banners to issue the required permits for the transport across the borders of all private and public vehicles based on the health protocols announced by the Ministry of Health and Medical Education. Covid-19 Protocols and Requirements for Traveling to Iran.At the border checkpoints (the land border in particular), using masks and respecting the regulations related to the coronavirus in Iran is obligatory. In addition, the government facilitates the return of travelers who have become infected while they were in Iran if they cannot stay 14 days in quarantine.It is also the government's duty to inform tourists about the quarantine centers for tourists who enter through the air borders with airlines and tour operators. It also provides enough time for travelers and tourists who have symptoms at the land borders to schedule their return. There will also be places for temporary quarantine at the airports, as well as sending to equipped quarantine centers. Covid-19 Protocols and Requirements for Traveling to Iran.

Applying for an Iran tourist visa

In case you have received both doses of the coronavirus vaccine, you can send your trip documents to Hogo Travel by email, including a scanned copy of your passport’s first page and a passport photo. You will be informed about other requirements if necessary. Covid-19 Protocols and Requirements for Traveling to Iran.So, in case you are willing to apply for an Iran visa and explore the wonders of this country, but have no idea how to start, contact Hogo Travel to know more about the requirements, documents, and the administrative process.

Requirements for applying for an Iran tourist visa in the post-pandemic era

The first and foremost document to be submitted by the travelers would be the proof of receiving both doses of the Coronavirus vaccine, provided before boarding the flight, as well as proof of a hotel reservation. Tourists can also provide a PCR test stating that the result was negative. The test for individuals above 12 years of age must have been taken up to ninety-six hours before the flight. Covid-19 Protocols and Requirements for Traveling to Iran.It is also obligatory for tourists to fill out a self-declaration medical form before their arrival in Iran. They also need to get travel insurance that covers all COVID-19 medical expenses.And last but not least, if a tourist's PCR test result turns out to be positive during their stay in Iran, they ought to quarantine themselves in special accommodations until their test is proven to be negative. The test for passengers over 12 years of age must have been taken up to ninety-six hours prior to their flight.

Documents needed for Iran tourist visa application

  • Proof of receiving 2 doses vaccination, OR a PCR test showing the negative result taken within ninety-six hours before the trip
  • Photo of Tourist’s Passport
  • Travel health insurance which has covered coronavirus medical expenses
  • Accommodation or hotel reservation during the stay in Iran
  • Passport Photo

Can I travel to Iran if I am not vaccinated?

Yes, in this case, you must have proof of a PCR test with a negative result taken within ninety-six hours before the trip. Covid-19 Protocols and Requirements for Traveling to Iran.

How can I receive an Iran tourist visa?

In case you have received the two doses of the coronavirus vaccine or have a PCR test with a negative result, taken within ninety-six hours before the trip, you can request an Iran tourist visa online. Covid-19 Protocols and Requirements for Traveling to Iran.To receive an Iran visa code, all you need to do is to contact Hogo Travel and send a request for a visa authorization code. It usually takes three to five days to get your visa authorization code. Covid-19 Protocols and Requirements for Traveling to Iran. 

Iran has now reopened its borders to foreign tourists

Iran has now reopened its borders to foreign tourists

the deputy tourism minister has declared that Iran has reopened its borders to international tourists on October 23rd, 2021.As Ali-Asghar Shalbafian stated on Sunday, the National Headquarters for Coronavirus Control approved to reopen the Iranian borders to international tourists, as the country is overcoming the pandemic after moving past the 5th wave and the vaccinations are increased, and by the tourism ministry’s request. Iran has now reopened its borders to foreign touristsHe added that as a condition for entering the country, the headquarters has given instructions to all tourists and also the hosts to follow all health protocols needed to prevent the spread of the Coronavirus.The official also added that as we are reaching the post-coronavirus era, important measures have been taken to keep the tourism industry alive. Iran has now reopened its borders to foreign touristsHe is also hoping that issuing tourist visas could increase the number of tourists remarkably.

About issuing tourist visas

President Ebrahim Raisi ordered that issuing tourist visas and the travel of international tourists from air and land borders will be restarted from October 23 to November 21 after nineteen months of suspension, as Ezzatollah Zarghami the minister of Cultural Heritage, Tourism and Handicrafts stated on SeptemberMonths of extreme recession are now over. Many travel agencies, hotel owners, and tour operators have faced big problems such as unemployment, debts, bankruptcy, and the aspect of competing on the international level.Now they can hope for better conditions as Zarghami stated that Iran tends to lift visa restrictions to aid the severely damaged tourism industry. Iran has now reopened its borders to foreign touristsIn addition, the number of people who have tested positive for Coronavirus has continued to decrease in this country, lowering the number of people infected by the virus during a stubborn fifth wave of the pandemic, that had a rather high mortality rate. As of September 22, the numbers dropped from 700 to below 300 as a great deal of work has been done to vaccinate citizens against this mysterious virus. Iran has now reopened its borders to foreign touristsSome experts believe that Iran is still not known to many tourists because of the media war against Iran. The figures reported so far show a huge drop in the extent of the tourism-related losses because of the spread of the pandemic. Former minister of Cultural Heritage, Tourism and Handicrafts, Ali-Asghar Mounesan, said that the number of international travelers to Iran was immensely dropped due to the pandemic. Iran has now reopened its borders to foreign touristsMounesan stated that tourism of Iran was growing before the pandemic (Coronavirus), its revenues reached 11.7 billion dollars in the year 2019, which estimated to be 2.8% of GDP, close to the average share of the travel industry in the world GDP, which was 3.2 %. He also said that 8.7 million tourists from foreign countries visited this country during the Persian year of 1398. In addition, Iran was ranked as the second fastest-growing country in the travel industry based on data accumulated by the World Tourism Organization. Iran has now reopened its borders to foreign touristsIran will still remain a potentially booming destination for those seeking cultural attractions, wonderful sceneries, and numerous UNESCO World Heritage Sites. Based on Iran’s 2025 Tourism Vision Plan, this country aims to expand the number of tourist arrivals which was 4.8 million in the year 2014 to 20 million in the year 2025. Iran has now reopened its borders to foreign tourists and international travelers.n 

Torshi Tareh

Wash the rice and mix it with some salt and water. Put it on the hit so it cooks slowly. Wash and clean the vegetables too. After the vegetables are rinsed chop them completely.Sauté the mashed garlic and then sauté the chopped vegetables along with garlic. Add the mixture of the sauteed garlic and vegetables to the cooked rice. Chop the spinach bigger than the other vegetables and pour it into the stew.If the stew is too watery turn up the heat until it evaporates. Add the sour orange to the stew slowly and taste it to see whether the sourness is enough or not.In the end, sauté the rest of the mashed garlic with some turmeric and oil and pour it along with the eggs and some salt into the stew and stir nicely. After bubbling up a bit, turn off the heat.Ingredients:

  • Fresh spinach: 1 kilo
  • Vegetables (coriander, mint, parsley, and dill): 500 g
  • Oil: Necessary amount
  • Rice: 4 tbsps
  • Eggs: 4
  • Garlic: 1 – 2 bulbs
  • Sauteed onion: 2 – 3 tbsps
  • Sour Orange: Necessary amount
  • Salt and black pepper: Necessary amount

Mirza Ghasemi

First, you need to barbecue the eggplants (or you can put them in the oven instead). Then, peel the eggplants and separate their tops. And then chop them finely with a cleaver.Now it is the tomatoes’ turn. Put them in hot water and peel them and chop them finely. Crush the garlic and pour it into the oil that has been put on the heat before and sauté it a little.Then, add the prepared eggplants and tomatoes to the pan and sauté them along with the garlic. Continue until their water evaporates and until the ingredients release some oil.Now add a little bit of salt and pepper to it, set the mixture to one side of the pan and crack the eggs in the other side and stir till they are firm.Then mix the eggplants and the eggs (all of the ingredients inside the pan). Now, your Mirza Ghasemi is ready and you can serve it in a dish. Enjoy!Ingredients:

  • Medium eggplants: 5
  • Tomatoes: 2
  • Garlic: 1 bulb
  • Eggs: 3
  • Oil, pepper, and salt: Necessary amount
https://youtu.be/Ty2zkFQLdg0

Baghali Ghatogh (Baghela Ghatogh)

Like Mirza Ghasemi and Morgh-e Torsh, Baghela Ghatogh is an original dish of the northern part of Iran that has many fans, and cooking it is not so complicated. To prepare this delicious Persian meal you need to pour some oil into a pan first and add garlic to it and sauté it on a gentle heat for a while.Do not sauté the garlic for too long, catching the sauteed smell of garlic is enough. Add the flageolet beans (Pache Baghela or Rashti Beans) to the ingredients and saute them with the garlic for about 2 to 3 minutes.Add turmeric and stir nicely until the ingredients are mixed completely. Then add the dried dill. You can also use fresh dill instead. After adding the dill pour one to one and a half glasses of boiling water along with some butter and put on the lid until the stew is cooked completely.When the beans are cooked and the water of the stew is evaporated, add some salt and pepper to the ingredients and then crack the eggs into the stew. Be careful not to stir the eggs in the stew after cracking. Breaking the egg yolks slowly is enough.Ingredients:

  • Flageolet beans / Pache Baghela: 2 cups
  • Eggs: 2
  • Dill: 2 tbsps
  • Grated garlic: 3 tsps
  • Butter: 20 g
  • Turmeric: 1 tsp
  • Salt and pepper: Necessary amount
https://youtu.be/Ty2zkFQLdg0

Shesh Andaz

Peel the eggplants and slice in circles. Pour some salt on the eggplants, put them into a container and leave it for about 2 hours so that the probable bitterness is gone.It absorbs less oil while you are frying them too. Put a pan on the heat and pour some oil in it until it is heated up.Then saute the walnuts inside of it. Add the sauteed onions along with turmeric to the walnuts, saute them for a few minutes so that the raw smell of turmeric goes away.Pour pomegranate molasses along with 2 to 3 cups of lukewarm water into a pot and allow the stew to cook finely on a gentle heat. While the stew is cooking, add some salt and pepper to it. Wash the salted eggplants with cold water so that the extra salt is washed away.Rinse them and fry them with oil. Then add the fried eggplants to the stew so it becomes thick and let it cook slowly. You can serve this delicious stew with steamed rice and enjoy the meal.Ingredients:

  • Thin seedless eggplants: 5
  • Sauteed onion: 4 tablespoonsful
  • Pomegranate Molasses: 2 tablespoonsful
  • Minced walnut: 300 g
  • Salt, pepper, turmeric, and oil: Necessary amount

Chicken Kuku or Kuku Morgh

First, you need to put the chicken along with some onion, salt, turmeric, and water on the heat, so they cook. After the chicken is cooked shred it nicely.Then put a pan on the heat and pour some oil in it till let it heat up. Pour the sliced onions into the oil and sauté them. Separate the extra oil from the sauteed onions by pouring them into a sieve.Add it to the shredded chicken. Crack the eggs inside a bowl separately and stir nicely. Then add the onions and the shredded chicken to it to make a soft mixture.Pour some soil inside another pan and after it is heated up, pour the mixture into it. The heat should be medium and the lid must be put on until the eggs are cooked.After 10 minutes the Kuku is fried. Now, you should turn it over so the other side fries too, and then the food is ready to serve.Ingredients:

  • Chicken breast: 1
  • Eggs: 4
  • Medium-sized onions: 2
  • Saffron: Optional
  • Barberry: Necessary amount
  • Salt and turmeric: Necessary amount

Shesh Andaz-e Bademjan

Peel the eggplants and slice in circles. Pour some salt on the eggplants, put them into a container and leave it for about 2 hours so that the probable bitterness is gone.It absorbs less oil while you are frying them too. Put a pan on the heat and pour some oil in it until it is heated up.Then saute the walnuts inside of it. Add the sauteed onions along with turmeric to the walnuts, saute them for a few minutes so that the raw smell of turmeric goes away.Pour pomegranate molasses along with 2 to 3 cups of lukewarm water into a pot and allow the stew to cook finely on a gentle heat. While the stew is cooking, add some salt and pepper to it. Wash the salted eggplants with cold water so that the extra salt is washed away.Rinse them and fry them with oil. Then add the fried eggplants to the stew so it becomes thick and let it cook slowly. You can serve this delicious stew with steamed rice and enjoy the meal.Ingredients:

  • Thin seedless eggplants: 5
  • Sauteed onion: 4 tablespoonsful
  • Pomegranate Molasses: 2 tablespoonsful
  • Minced walnut: 300 g
  • Salt, pepper, turmeric, and oil: Necessary amount

Anar Avij Stew (Pomegranate, Walnut, and Herb Stew)

First, you need to buy the herbs mentioned in the ingredients, chop them, and sauté them in a pan and put them aside. Grate the onion, put it inside a pan, sauté them with a bit of turmeric until the color of the onion turns gold.Mince the walnut based on the recipe. Knead the ground beef with some salt, pepper, and herbs. Some people use chicken instead of beef in the stew. Now, sauté the previously sauteed herbs along with walnut, and onion and season them with salt and pepper, and pour them into a pot. (this stew is originally cooked inside a traditional vessel called Gamaj which is made of clay)Sauté the tomato paste, pomegranate, and plum molasses and pour it inside the pot. For more sourness, you can add more sour pomegranate molasses or some verjuice.Make meatloaves out of the kneaded ground beef and fry in oil. Put that pot on a gentle heat so that the walnut is cooked and the walnut oil appears on the stew. So, it is important to put it on gentle heat or use a piece of ice instead. After it is done, you can add the meatloaves to the stew and serve it to your friends and family.Ingredients:

  • Ground beef: 350 g
  • Minced walnut: 250 – 350 g
  • Sour pomegranate molasses: 2 tbsp
  • Plum molasses: 1 tbsp
  • Onion: 1
  • Chopped herbs: 250 g (100 g of leek, 80 g of parsley, 50 g khalvash, and 50 g mint). You can use more mint instead of khalvash
  • Tomato paste: 1 tbsp

Aloo Mosamma Stew (Persian Chicken and Plum Stew)

First, season the chicken pieces with salt and pepper. Pour some oil into a pan and put it on the heat till it is heated up. Now, fry the chicken finely inside the oil. After one side is fried turn them over so that the color of the other side turns gold too. Take the pieces out of the pan and put them aside.Pour the finely chopped onions into the oil and sauté them until they are lightened and the color turns gold. Now, add some turmeric and sauté it until it loses its raw taste.Add the plums and dried apricots and sauté them too. If you like the sour taste use sour plums otherwise use sweet-and-sour plums. Then you need to add the tomato paste and heat it until it loses its raw taste. Sautéing the tomato paste not only adds more flavor but also gives a nice color to the food.After it is sauteed, pour salt and pepper in it and add the fried chicken pieces along with a few glasses of hot water and some sugar. Put on the lid of the pan and allow it to cook slowly on a gentle heat.This stew must not be too watery. Therefore, you shouldn’t add too much water so it releases oil. You can add the heated saffron in the final 30 minutes. Taste the stew and depending on your taste add sugar or verjuice to balance the sweetness or sourness.After the stew released oil. Turn off the heat, wait for 5 minutes and serve it along with steamed rice.Ingredients:

  • 4 pieces of chicken breast or drumsticks
  • 2 medium onions
  • 8 damsons
  • 8 dried apricots
  • 1 tbsp of tomato paste
  • 1 tsp of sugar
  • 1 tbsp of heated saffron
  • Necessary amount of black pepper and turmeric

Sir Ghalieh

Soak the split peas a few hours before cooking. Wash fresh garlic leaves and chop them into half-centimeter pieces. Chop the chicken or duck into smaller pieces, separate the bones and fry them in oil.Slice the onion and sauté it in some oil until the color turns cold. Then add the garlic leaves to the onion and sauté a little. While sauteing the garlic leaves, add pepper and turmeric along with soaked split peas and stir nicely.Mix the onions with the fried chicken and add some water and allow them to cook and soften on moderate heat. Crack the eggs in a bowl and stir nicely with a fork and after the meat is cooked and the food lost most of its water add the eggs to the stew and after 5 minutes turn off the heat.Now this delicious meal is ready to serve.Ingredients:

  • Chicken or small duck: ½
  • Medium onion: 1
  • Garlic leaves: 3
  • Split peas: 1 cup
  • Salt, pepper, and turmeric: Necessary amount

Kooyee Tareh (Leek and Squash Stew)

Put a pan on the heat, pour some oil in it, and wait till it is heated up. Then sauté the garlic in it. Peel the cooked squash, mash it with a fork, make a puree out of it, and add it to the sauteed garlic.Mix the tomato paste, sugar, pomegranate molasses, minced walnuts, some salt, pepper, and turmeric along with 2 glasses of water and allow it to cook on a gentle heat for about 2 hours.Then add the sauteed garlic and squash along with some golpar (Persian hogweed) and stir nicely until a thick mixture is formed and your dish is ready to serve.Ingredients:

  • Squash: 1/2
  • Garlic cloves: Three
  • Walnut: 150 g
  • Pomegranate sauce and tomato paste and sugar: Two tablespoons each
  • Salt, pepper, turmeric, golpar (Persian hogweed), and spices, plus water: Necessary amount

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