In this sport, participants, typically men, wear traditional clothing and apply a large amount of olive oil to their bodies. The objective is to grapple and throw their opponent to the ground. The sport requires a combination of strength, agility, and technique.

If you raise your voice first, you lose. The true kos-kar (practitioner) smiles slightly, lowers their voice, and makes the other person explode. Calm cruelty > loud anger.

To prepare Kos Kardan Irani, start by pounding the meat with a mortar and pestle until it's tender and broken down. Then, heat some oil in a large pot over medium heat and sauté the onions, garlic, and spices until fragrant. Add the pounded meat and cook until browned, then add the herbs, dried fruits, and pomegranate juice (if using). Season with salt and black pepper to taste. Finally, slow-cook the stew over low heat, allowing the flavors to meld together and the meat to become tender.

Kos Kardan Irani, which translates to " Iranian-style meatballs," has its roots in ancient Persian cuisine. The dish is believed to have originated in the city of Kerman, in the southeastern region of Iran, where it was served as a specialty of the local cuisine. Over time, Kos Kardan Irani gained popularity throughout the country, with various regions adapting their own unique twists on the recipe.

They shout: “You know nothing!” You (quietly): “Your confidence is adorable. Like a toddler explaining the economy.”