Unknown dishes of Iran: a different experience of local flavors

As a country with cultural and climatic diversity, Iran has a variety of local and traditional foods, each of which has its own special taste, stories and memories. Due to the special conditions of different regions of Iran, these foods have remained far from the eyes of tourists and have received less attention. In this article, we go to the underground and hidden foods of Iran; Foods that not only have unique flavors, but with every bite, they give us a part of the history and culture of different regions of Iran.

1. Kaleganjeshki (Traditional Iranian)

Kaleganjeshki is a simple and hearty traditional Iranian dish that is prepared with minced meat, onion and spices such as turmeric and pepper. First, they grate the onion; Minced meat is added to it and mixed with spices. They make small meatballs and cook them in a mixture of water and tomato paste.

_{Photo source: Cookpad website Photographer: Unknown}

2. Ojizek (Sistan)

Ojizak, an authentic heritage from Sistan, is a vegetarian and nutritious food that is rooted in the history and culture of this region. This dish, which is similar to Ashkeneh, is prepared with simple ingredients and has a unique taste. Achar, a native spice of Sistan, plays an important role in creating the original and pleasant taste of Ojizak.

_{Photo source: ISNA news agency website Photographer: Unknown}

3. Sogdo (Lorestan)

Sogdo, one of the culinary heritages of Lorestan, is prepared using sheep shank. In addition to shekanbeh, rice, plums, walnuts and various spices are also used in preparing Sogdu. To prepare Sogdu, the ingredients are poured into the shakban and then tied tightly with thread and needle.

_{Photo source: Dalgarom website Photographer: Unknown}

4. Mahwah (south of Iran)

Mahoh is a traditional sauce from southern Iran, which is made from fermented fish. Dried sardine fish, roasted barley, mustard, salt and water are its ingredients and it is used to flavor various dishes. Mahoh is one of the traditional and old methods of preserving fish in the tropical regions of southern Iran, and due to the fermentation process, it gives a unique taste to foods.

_{Photo source: Khabarfouri website Photographer: Unknown}

5. Sour sumac stew (Mazandaran)

Sour sumac stew is one of the popular and traditional dishes of Mazandaran, which has many fans with its sour and pleasant taste. This stew is prepared using sumac, which gives it a sour taste and a beautiful red color.

6. Qaime Nasar (Qazvin)

Gheeme Nasar is a luxurious Qazvini dish in which they use meat, rice, almond slices, pistachio slices, orange slices, barberry and spices. Gheeme Nasar is served as a traditional food in official ceremonies of Qazvin, especially weddings and big parties, and it has attracted attention due to its beautiful appearance and delicious taste.

_{Photo source: Wikipedia website Photographer: Unknown}

7. Ashkeneh Beneh (South Khorasan)

Ashkeneh Beneh is one of the traditional and popular dishes of the mountainous regions of South Khorasan. This dish is known for its special taste and healing properties of pistachios, which are small and round fruits with a slightly bitter and sweet taste.

8. Chickpea stuffing (Yazd)

Yazdi chickpea stuffing is one of the traditional and popular dishes of Yazd city, which is famous for its delicious taste and pleasant aroma. This dish is different from regular ghee, and chickpeas are used instead of cobs.

_{Photo source: Cookpad website Photographer: Unknown}

9. Yakhani Lobia (Isfahan)

Yakhni Lobia, which is called Goshdalobiya in the local dialect, looks very similar to Haleem. Meat, vegetables such as leeks, parsley and fenugreek, white beans, rice, onions and various spices are used to prepare this delicious dish.

10. Bozorma broth (Kerman)

Goat broth is one of the traditional and original dishes of Kerman province, which is mainly cooked in the cities of Rafsanjan, Babak, Mahan and Kerman. For people who are not familiar with Kerman’s food culture, goat meat may look like minced meat garnished with hot curd and mint. Cold meat and sheep muscle, curd, crushed garlic, sirdagh, split peas and saffron are among the main ingredients of this delicious food.

_{Photo source: Baronk website Photographer: Unknown}

11. Walnut Spinach Stew (Damghan)

Damghani spinach walnut stew is one of the most delicious and authentic Iranian stews, which has a pleasant taste with a combination of meat, spinach, garlic, onions, walnuts and fragrant spices. This stew is rich in protein, fiber and vitamins.

Do you also love traditional Iranian food? Which local food do you like and enjoy tasting? Be sure to inform the Kojaro companions of your valuable opinion.

_{Cover photo source: gilakifood.com, photographer: Bobak Radbin Studio}