This article needs additional citations for verification .(March 2018) |
Caspian cuisine is a regional cuisine found in Northern Iran, primarily found in the Mazandaran, Gilan, Alborz, and Golestan provinces. [1] The recipes are diverse, just like the region's landscape. Nature in the Mazandaran region of Iran is distinct and varied sections with a mixture of coastal, plains, prairies, forests, and rainforests. [2] The Mazandarani cuisine of coastal regions is very different from that of mountainous regions since people settled in the Alborz usually use the indigenous herbs, while coastal populations prepare dishes using local fish and Caspian (Mazani) rice with vegetables.
Mazandaran Province lies to the east of the Iranian province of Gilan. The southern coast of the Caspian Sea is sometimes referred to as the "fertile Caspian provinces". [3] Citrus fruit, specifically orange crops are grown in this region and influence the cuisine. [4] Historically in Iran, rice is a common food only in the Mazandaran and Gilan Provinces, [5] which is prepared in this region in a kateh cooking style, unlike the typical polos/chelo found in other parts of Iran. Rice crops are grown in the sloping regions of the Alborz mountain range, part of which is in the Mazandaran Province. [6] Seafood is a strong component for coastal Mazandarani cuisine and present in many meals. [7] Persian caviar (ḵāvīar) is incorporated in dishes and often served with egg dishes (some of which are similar to a frittata or omelette). [2] Between 1400 until 1870, the Mazandaran Province was the only place cultivating sugarcane, and it was sometimes eaten with bread and rice. [8]
Some local, wild herbs used in Mazandarani cuisine include: zolang, anarijeh, ouji, sersem. [9] [10] Outside of the Mazandaran Province, these local herbs are not known to many people. [9] It's thought by some that certain local dishes and herbs could be used as health remedies for an illness and as a result, various scholars come yearly to Mazandaran province to research these wild, indigenous herbs and regional dishes. [11] Stinging nettles are found throughout the province during springtime and a Mazandarani nettle soup is made from them, the nettles are said to have medicinal properties as a blood tonic and to improve hay fever. [12]
This is a list of northern Iranian regional dishes, primarily found in the Mazandaran, Gilan, Alborz, and Golestan provinces. [1] Due to the landscape, seasons and native plants, these regions have similar traditional dishes but have a distinct culinary history from the other provinces in Iran.
Mazanderani and Gilani traditional wines have historically been made from wild, local grapes. [19]
Mazanderani people use to drink a traditional wine drink after hard labor, particularly during summer and Merdal month of Tabarian Calendar which is known as Narenj Vehar.[ citation needed ] It is a cold drink which is believed to replenish the drinkers' energy reserves.[ citation needed ]
Mazandaran province is one of the 31 provinces of Iran, located along the southern coast of the Caspian Sea and in the adjacent Central Alborz mountain range, in central-northern part of the country. The province, founded in 1937, covers an area of 23,842 km2.
Pilaf, pilav or pilau is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other.
Gilaks are an Iranian ethnic group native to the south of Caspian sea. They form one of the main ethnic groups residing in the northern parts of Iran. Gilak people, along with the closely related Mazandarani people, comprise part of the Caspian people, who inhabit the southern and southwestern coastal regions of the Caspian Sea.
Ghormeh sabzi or Khoresht sabzi, also spelled qormeh sabzi, is an Iranian herb stew. It is considered the national dish and is a very popular dish in Iran. Ghormeh sabzi has different variants, which are based on the difference between beans and meat.
Iranian cuisine is the culinary traditions of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Mesopotamia was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts.
Balearic cuisine is a Mediterranean cuisine as cooked in the Balearic Islands, Spain. It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community. Others view it as part of a more global Spanish cuisine. Traditional Balearic cuisine is rich in vegetables, cereal and legumes as well as being low in fats. A succinct selection of the primary dishes would be ensaimades, seafood and vegetable stews, sobrassada, coques, tombet, Maó cheese and wine.
Kabab torsh or Kabab-e torsh is a traditional kebab from Gilan and Mazandaran provinces in Iran. It is made with beef, usually sirloin or tenderloin, in recent years it has been made with chicken too. Red or white meat is marinated in a paste made of crushed walnuts, pomegranate juice, chopped parsley, olive oil, and crushed garlic.
Kateh is an Iranian rice dish from the Caspian region of Iran. Unlike Polo/Cholo, kateh is sticky and does not have tahdig, though it does form a crust on the bottom where the salt and oil collect. Generally, kateh needs half the cooking time of polo-style rice and has a denser flavor due to the addition of butter or oil in the cooking process.
Afghan cuisine is influenced to a certain extent by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, and whey, and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins. The diet of most Afghans revolves around rice-based dishes, while various forms of naan are consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Kabuli palaw, a rice dish cooked with raisins, carrots, nuts, and lamb or beef.
Mirza ghassemi or mirza qassemi is an Iranian appetizer or main based on tandoori or grilled aubergine (eggplant), distinct to the Northern Iran and Caspian Sea region. It is known as Persian eggplant dip in Western countries.
Northern Iran, is a geographical term that refers to a relatively large and fertile area, consisting of the southern border of the Caspian Sea and the Alborz mountains.
Sephardic Jewish cuisine is an assortment of cooking traditions that developed among the Sephardi Jews.
Nettle soup is a traditional soup prepared from stinging nettles. Nettle soup is eaten mainly during spring and early summer, when young nettle buds are collected. Today, nettle soup is mostly eaten in Scandinavia, Iran, Ireland, and Eastern Europe, with regional differences in recipe; however historically consumption of nettles was more widespread.
Borani is a salad dish from Iranian cuisine. It is also found in Turkish cuisine where it is associated with certain provinces like Isparta, Urfa and Van. Some versions are made with spinach and yogurt, while the Ancient Persian borani was made with eggplant, and a regional version from Urfa is made with lamb and vegetarian meatballs. Borani is also popular in the Caucasus and Afghanistan.
Kuku or kookoo is an egg-based and often vegetarian Iranian dish made of whipped eggs folded in various ingredients. It is similar to the Italian frittata, the French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat, before turned over or grilled briefly to set the top layer. It is served either hot or cold as a starter, side dish or a main course, and is accompanied with bread and either yogurt or salad.
Baghali ghatogh is a northern Iranian dish made with fava beans, dill, and eggs. It's usually served with kateh in northern provinces such as Gilan and Mazandaran, and can be considered a khoresh. It is spiced with turmeric, salt, garlic, and sometimes pepper.
Sirabij is a traditional egg dish from northern Iran in the Gilan Province and Mazandaran Province.
Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
Baghalaa polow ; is an Iranian dish of rice, fava beans and dill. In Persian, baghalaa means fava bean while polo is pilaf, a style of cooked rice. It is made by cooking rice and green broad beans in boiling water. When cooked, the rice and beans are layered with dill in a pan, and everything is baked in an oven until ready. Saffron water can also be added to the rice. It is typically served with meat. Like other Iranian traditional foods, the dish may be served at special occasions and family gatherings.
Herbs (such as ouji, zolang, anarije, sorsom) indigenous to northern Iran, since these herbs are not even common in the rest of Iran, I wasn't able to find a correct translation of their English name.