Iran Lands and Local Foods

Iran Lands and Local Foods

Traveling is not always limited to being on the road, reaching the destination, and seeing natural, historical, and cultural sights. Iran is a vast land with different races and religions. Although sharing some vital elements, every region has its characteristics. Azerbaijanis, Kurds, Arabs, and Balochs with various religions such as Islam, Christianity, Judaism, and Zoroastrianism have lived together for centuries. So you will have the chance to experience and enjoy the hospitality of the people besides a very different, delicious, and diverse food culture when you visit Iran. 

North of Iran, Gilaki, and Turkmen People

Northern Iran is a small green fertile land. The three provinces, Mazandaran, Gilan, and Golestan, are located south of the Caspian Sea and north of the Alborz mountain range. To talk about the fame and deliciousness of northern cuisine, Gilan has about 60 local dishes for the winter season, so it is registered as a Creative City of Food by UNESCO. Mazandaran has a variety of food. 

Mazandaran and Malabij

It is a traditional food of Mazandaran. The main ingredient of this delicious dish is white fish flavored with local aromatic herbs. To prepare this dish, they fill the fish with pomegranate paste, walnut, aromatic herbs, angelica, salt, and pepper. Then grill it in the oven or on the fire.

Gilan and Baghali Ghatogh 

It is a particular food of Gilan that is Made with a special kind of beans, egg, and green vegetables and served with rice. Rice has been cooked in Gilan in the form of Kateh.

Golestan Province and Chekdermeh

This delicious food is the most famous popular Turkmen dish in Golestan province. Turkmen cook this dish at all their parties and celebrations and even picnics. For preparing it, mutton, spices, and tomato paste are cooked in a pot called Kazan. Then the mutton is set aside, and the rice cooks in the broth. Finally, the cooked rice is put into a dish, and the pieces of meat are placed on it. A favorite Turkmen drink, camel milk, is served alongside this dish. Kazan is a cast-iron circular pot used by nomadic tribes in Central Asia, especially the Turkmens, since ancient times. 

Northeast of Iran, the Religious land 

Mashhad is one of the holiest cities in Iran that hosts the shrine of the eighth Imam of Shia. Also, the tomb of one of the most famous Iranian poets, Ferdowsi, is there. However, the food culture of Mashhad is so rich.

 

Mashhad and Shashlik

When visiting Mashhad, be sure you eat a special kind of kebab, Shashlik. The necessary ingredients for this delicious Kebab are lamb ribs, onions, yogurt, saffron, lemon juice, oil, pepper, and tomato. Sheep meat has excellent quality in Mashhad, so its shashlik has a unique taste. For cooking, the lamb ribs are flavored in a mixture of chopped onion, yogurt, saffron, lemon juice, oil, and pepper for at least 12 hours and grilled on the fire. Finally, they serve it with rice, grilled tomato, sumac, fresh lemon, and fresh vegetables.

Northwest of Iran, the Azari people

Although the Azari people live in different provinces in the northwest of Iran, they share many things among themselves and have a delicious food culture.  

Tabriz and Koofteh Tabriz (Tabrizi Meatballs)

It is one of the traditional and old Iranian dishes belonging to Tabriz. The ingredient includes rice, yellow split peas, aromatic herbs, ground beef, leeks, onion, and spices wrapped around a core of boiled egg, walnut, fried onion, and prune. Also, its juice serves in a separate dish with shredded bread before the main course. If you like to eat Koofteh Tabrizi, you must visit the traditional restaurants of Tabriz City.

Ardabil and Ash-e Doogh 

Ardabil, another Azari city in Iran, has its local food. Ash-e Doogh is a food like soup. It is cooked with peas, sour yogurt, garlic, and aromatic vegetables like leek and cilantro. I prefer you to taste this delicious food, especially during the cold weather of Ardabil. 

Urmia (Orumiyeh) and Shoorje

Shoorje is one of the delicious dishes of Urmia that can be served both as an appetizer and as a main dish and is also a good option for parties. It is a mixture of yogurt, egg, onion, cooked minced meat, broth, spices, cornstarch, and saffron.

East of Iran, the Baloch people

Each region of our country has its own food culture, and Sistan and Baluchestan are no exception. If we want to talk about the food culture of this province, we can divide it into two parts, Sistan and Baluchestan. In the Baluchestan region, animal husbandry is widespread, so the main base of their cuisine is meat and dairy products. Also, they use much spicy spices and onions in cooking their stew. Of course, Baloch people use goat meat more than other animals. The people of Chabahar and Konarak and, in general, the residents of the coasts of Oman, include all kinds of fish food in their meals. In this area date palm is a product that is abundant and has high quality, so they use it in most of their daily meals.

Since the Sistan region was known as Iran’s granary in the past, people use more cereal and grain in their meals and dishes. On the other hand, juicy foods are also so favorite there.

Baluchestan and Tanoorcheh

Tanoorcheh is a hearty and delicious kebab in the Baluchestan region and is considered one of the most popular dishes there. As you can guess from the name of it, Tanoorcheh is a grilled dish prepared in the oven. There are two ways to cook it. In the first method, the mutton is divided into large pieces and put on palm wood skewers. Finally, these skewers are put in the oven to grill. To make meat juicy and delicious, they put a water container inside the oven to keep it moist. In the second method, after they have slaughtered a whole sheep, clean and empty the inside of its stomach and sew it together, then its arms and legs are tied and hanging in the oven until it cooks. Like other kebabs, Tanoorcheh is served with rice or bread.

Sistan and Kashk Zard (Yellow Curd) 

Kashk Zard, known as Sistani Kashk and Zaboli Kashk Zard, is a kind of curd popular in Sistan. It is not similar to curds in other parts of the country. Kashk Zard is a kind of dairy-cereal product with a powder and yellowish form. It consists of spices, turmeric, and ground wheat that are placed in a cotton bag for a week to 10 days, then it is kneaded, powdered, and uses as a nutritious food. Sistani people fry Kashk Zard with oil and then add water to take a soup-like form. Then, they mix it with shredded bread and eat it. 

West of Iran, Kurdish, and Lurs people

Kurdish People

A vast number of the world’s Kurds live in the western part of Iran, in the vicinity of the Zagros mountains. The pure nature and climate conditions and the development of animal husbandry and agriculture in Kurdistan Province have made the foods of this land unique. 

Kermanshah and Khoresh Khalal

It is a luxury food usually served at weddings or ceremonies belonging to Kermanshah. Khalal means slices, and in this food, it is almond slices as the main ingredient. Meat, dried limes, barberry, tomato paste, saffron, rose water, and spices are other ingredients of this food. 

Kordestan and Kelaneh

Kelaneh is a local nutritious bread of Kordestan that is like Pizza but cooked in a traditional style. The bread dough is mixed with green onion and other vegetables, then fried in animal oil. 

Lurs People 

Lorestan province is the land of springs, lagoons, waterfalls, hospitable people, and rich food culture. 

Khorramabad and Ghelyeh Torosh

If you ask locals in Khorramabad which food they recommend you taste, the answer will most likely be Ghelyeh Torosh. This favorite stew is a mixture of potato, meat, and pomegranate paste. Chicken also can be used instead of meat. 

Borujerd and Kebab

It is considered the highest-quality Iranian kebab. It includes Kebab koobideh, Kebab Barg, and Chenjeh. The famous one is Koobideh. Borujerdi koobideh is not much different from other Iranian Koobidehs. The use of high-quality meat and the meticulously skilled cooks make it a popular dish.

South of Iran, Arab people

The southern part of Iran includes Khuzestan, Hormozgan, and Bushehr provinces bordering the Persian Gulf and Oman Sea. The Iranian and Arabs of Iran live there and make various cuisines in which fresh sea products and spicy spices like pepper are plentiful. Southern Iranian cuisines are the memorable part of your travel to that land. You cannot forget the taste of their delicious spicy dishes. 

Khuzestan and Qaliye Mahi 

Qaliye Mahi is one of the most famous traditional dishes in the south of the country. Locals use boneless fish to prepare this dish. Onion, spices, garlic, cilantro, and various aromatic vegetables are the main ingredients for preparing this food. For the sour taste, they use Indian Tamarind. 

Hormozgan and Ziboon

Ziboon is a very delicious food belonging to Qeshm Island. It is a kind of Tahchin. You cannot guess its ingredients from the name, Ziboon. Fish, rice, and Tamooshi Bread (a special bread of Qeshm) are used in preparing this food. Although it may seem like a simple dish, it needs special cooking skills. Fried fish, potato, onion, and tomato mixed with spices are laid between rice layers on Tamoochi bread in a pot to cook on stove heat. 

Bushehr and Meygoo Polo (Shrimp with Rice)

Meygoo Polo is a tasty local dish of Bushehr. It is a mixture of shrimp, rice, tomato paste, onion, vegetable, and spices. Shrimp is a nutritious seafood, so it has a special place among southern dishes. It is served with fresh vegetables and soft drinks in most restaurants. 

Southeast of Iran, Kerman Province

Kerman is one of the five historical cities of Iran located in the southeast of Iran. It is considered one of the best tourist destinations for those who love the desert. Going to the historical and natural attractions of Kerman and experiencing the peace of the desert, along with trying the local and indigenous foods will make a memorable trip in your mind. The dishes of Kerman province are very diverse and delicious. Cumin is one of the most famous spices in Kerman, used in cooking many local dishes. The best and highest quality cumin in Iran is grown in Kerman. Curd is another popular food in this province, used in many foods.

Kerman and Boz Qormeh

Boz Qormeh has many fans in Kerman, and also among tourists. Boz means Goat. In the past, they used Goat meat to prepare this food, which is why this dish is called Boz Qormeh. It may look like pounded meat decorated with curd and mint. This dish is cooked with meat and fatty muscle of goat or sheep, onion, curd, garlic, peas, and saffron, and is usually served in two ways: broth and stew. The broth is juicy and served with local bread, While the stew is not so juicy and is served with rice.

South-Central of Iran, Fars province 

Shiraz, the capital of Fars province, is the city of love and the center of Iran’s poetry and literature. It has many cultural, and historical tourist attractions and a rich culinary culture.

Shiraz and Kalam Polo

The name of Fars province and the city of Shiraz relate to the famous Kalam Polo, a food that surprises many Iranians and even foreign guests with its unique flavor. The main raw ingredient of this dish is Kalam (Cabbage). Usually, lunar cabbage is cut into strips and fried with lemon juice to get the sweetness of the cabbage. Then it is mixed with aromatic vegetables (such as leek, tarragon, basil, and dill), fried onion, meatballs, cinnamon, and drained rice. It is poured into the pot layer by layer (one layer of rice, one layer of ingredients) and allowed to cook.  

This delicious dish usually is served with Shirazi salad.

 

Center of Iran, Isfahan, and Yazd province 

 Isfahan and Biryani

Isfahan is one of the cities that every tourist wishes to visit. It is renowned as Half of the World. This city is the host of different ethnicities and religions, as it has been the capital of Iran for many years. So, Isfahan has its own particular food culture to offer. Biryani, a food cooked with a mixture of meat, Lung, aromatic vegetables (like mint), walnut, saffron, and spices, is one of the most authentic and delicious Iranian and Isfahan dishes.

 

Yazd and Ash Shooli

Yazd, the land of reservoirs, windmills, narrow alleys, and dreamy deserts, has a history of thousands of years. Ash Shooli the famous food of Yazd, is something like soup. It is a tasty food with an easy cooking method. The main condiment of this delicious and wonderful soup is vinegar. Yazd People prepare this nourishing food using flour, lentils, oil, salt, turmeric, vinegar (if necessary, pomegranate paste), and vegetables like mint, spinach, dill, leek, parsley, fenugreek, beet, and onion.

Tehran, The Capital of Iran

Tehran is the capital and the most populous city of Iran. This city has been the political and economic capital of the country since the Qajar era, so many people with different cultures and traditions have migrated to it over the years and making it hard to name the local foods of Tehran.

Tehran and Sargonjeshki

Sargonjeshki is a simple and very delicious food, for which you need fried onions, minced meat, potatoes, flour, and tomato paste. This popular dish is a good choice for lunch, dinner, and appetizers and can be served with bread or rice. Sargonjeshki also is cooked in other Iranian cities such as Isfahan, Shiraz, and the southern part of the country. It is suitable for situations when you don’t have enough time to cook, and you want to prepare a delicious meal quickly. Tourists who travel to Tehran like to experience and enjoy the most delicious Sargonjeshki in the capital.

 

 Food expresses the identity of the people who consume it. It is like a bridge to communicate and transfer the history and culture of each region to another. To understand a culture, apart from studying history, being with the people, and talking with them, you have to eat their food and have the pleasure of tasting and feeling the aroma of it. Iran has a rich culinary culture that gives you the chance to get more familiar with people and their history, culture, and style of living.