A Persian cuisine festival has been held in Mazandaran province this summer and 2500 kinds of Iranian cuisines were introduced.
Any food eaten, effects the body and activities. So traditional cuisines of any area or city effect the society’s life style as well. In Iran, traditional cuisines of the different climates are in harmony with the character of the people and they are cooked with the vegetables and stuffs, available in the area.
Iranian northern cuisines:
North of Iran is the most humid and rainy area in the country. Northern cities are located between dense forests and the Caspian Sea, so the people usually have seafood and rice for their meals.
Ozun borun fish (Beluga fish), pike fish, white fish and many more kinds of fish, living in Caspian Sea, provide great seafood for the people. Because of forests and the agriculture in the north, different kinds of herbs are available widely. Garlic, spearmint and many more aromatic herbs are used in cooking fish. Gilan has the maximum number of traditional cuisines among all provinces of Iran. “Baghala Ghatogh” (cooked with peas, garlic, herbs and egg), “Mirza Ghasemi” (the mixture of smoky eggplant, tomato, garlic and eggs) and different kinds of fish, cooked in different ways are some of Gilan’s traditional dishes.
Iranian western cuisines:
Healthy meat and fresh vegetable available on the west of Iran, (because of the Zagros heights) are the reasons why most of traditional cuisines of the westerns are made with meat and animal fat.
“Khalal-Badam” stew is a famous dish cooked by the people living in Kermanshah, made with peas, pieces of lamb meat and almond. “kolouche berenji” (Rice cookie) made with animal fat and rice flour is known as the traditional sweet of Kermanshah. “koofte Tabrizi” is another traditional food, cooked in Tabriz a city in the north-west. “koofteh tabrizi” which is a big meatball filled with nuts and plums is a nutritious food, which gives so much energy during cold days in north-west. “Bakhtiari” kebab is also a great meat dish made by Bakhtiari nomads of western Iran, living on Zagros heights. This Kebab is served in most of Iranian restaurants all over the world.
Iranian southern cuisines:
Southern cities of Iran are located on the shores of Persian Gulf. Most of southern residents are fishers and spend their time on boats and fishing ships. So, seafood is the main dish in southern Iran. These people are just as energetic as their chili and spicy cuisines! You will feel starved if you walk on alleys during lunch time because the pleasant smell of southern chili food is spread everywhere!
“Ghaliye Maahi” and “Ghaliye meygou” are the most popular southern cuisines, made with pieces of fried fish or shrimp floating in cooked green herbs like coriander with too much garlic and different kinds of hot peppers. “Sambuseh” (Samosa) is a famous southern junk food including some potato, meat and vegetables wrapped in bread, fried in oil and served with hot sauce.
Iranian eastern cuisines:
Eastern people eat so much sweets and make different kinds of delicious sweets, usually made with local substances like date and pistachio.
“Kolompe” is Kerman’s famous sweet, made with date and walnut, wrapped and baked in paste. “loz” and “Qotab” are traditional sweets of Yazd made with grinded nuts like pistachio, walnut and almond. “Boz-Ghorme” is a traditional dish cooked in Kerman with meat, beans and whey, which is a very nutritious food.
Each city, town or village in Iran has a special and traditional cuisine or sweet which is made with available stuffs in that area, supplying body requirements for living in that area. So, tasting each town's traditional food is recommended as an entertaining experience. Many people from different countries join Uppersia’s culinary tours and learn cooking Iranian cuisines. You can enjoy Uppersia's culinary tour anytime you wish.
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