Shirazi Reshtepolo
Reshtepolo is one of the local and old Iranian dishes that there is hardly anyone who does not like it. Reshtepolo with dates and raisins and vegetable rice and fish are two dishes that are usually prepared and served in Iranian homes for Nowruz, Yalda night, or Wednesday night.
Chekerdeme from Golestan province
Chekedermeh is one of the traditional Turkmen dishes that dates back thousands of years and is cooked as an offering in this city during Muharram. The most common type of Chekedermeh is made with lamp in Gonbad kavus and Turkmen cities.
Ash Shuli Yazd
The most famous and popular traditional Yazd soup dates back to 500 years ago. This ash, which has been registered in the list of non-material cultural works of Yazd, has two different types, summer and winter. Ash Sholi is known as “Sholi” due to its looseness and consistency. Mung beans and turnips (winter type) or lentils and beets (summer type), lentils, vegetables (spinach, dill and fenugreek), flour and spices are the necessary ingredients to prepare this soup, which is usually flavored with vinegar or pomegranate paste.
Hamedan Sardashi kebab
The city of Hamedan, which was the capital of the first empire of Iran, namely the Medes, and as one of the oldest cities in Iran, has a history of several thousand years. With many historical attractions, this province is considered the fifth cultural and touristic city of the country, and of course, local foods are one of its best tourist attractions.
Ash Dogh Ardabil
Known as “Ayran Ashi” and “Dogha” in Turkish, it is one of the local and old Iranian dishes that is very popular in Ardabil province and Azerbaijan region. Buttermilk soup is a first class and delicious food.
Pekure Baluchistan
Due to the rich local ethnic culture, the people of Sistan and Baluchistan have been preparing their food through agricultural and livestock resources for years, and this has led to the formation of a variety of organic, healthy and nutritious foods. Pekure is one of the traditional dishes of the people of Balochistan, which adorns the tables during the month of Ramadan. This food, which has a long history, came from India, Arabia and Pakistan. Pekure is also prepared and sold in the traditional markets of Balochistan cities.
Dimaj Azerbaijan
Duimaj or Dimaj is one of the local Iranian dishes whose origin is attributed to East Azarbaijan province; It is a traditional Qazvini evening dish for hot seasons, which is made with slices of bread, cheese, cucumber, walnuts, fried onion and turmeric. The common type of Dimaj in Qazvin consists of chopped pieces of Qazvin dry lavash bread, chopped vegetables, aged cheese (local cheese), walnuts and fried onions, and Qazvins usually serve it for sizdeh-badr, iftar table, evening meal or breakfast. If you don’t have access to old cheese, use local Liqvan cheese or Goat’s cheese.
Kolumba Hormozgan
Let’s visit the warm and unique southern places and try some delicious food from this region. Kalumba, also known as Halim Mahi, is one of the local dishes of Hormozgan province. This delicious dish has many fans and those who like fish dishes will definitely enjoy eating this dish.
