The northern region of Iran is rich in culture and nature. Rasht is among these amazing must-visit cities. The city of Rasht is famous for its cuisine which was registered as a creative city of gastronomy by UNESCO. This is a city that relies on its rich history and culture to protect its traditions and that continues to maintain and introduce its local dishes.
Food habits in Rasht
As one of the most significant aspects of people’s lives in Gilan, the province offers a variety of dishes. Due to the climate of this region, a diversity of vegetation and animal diversity exist which has impacted the food culture immensely. There are also a variety of delicious flavors such as pomegranate sauce, garlic, and olive oil that are constant ingredients of Gilaki foods. Moreover, Gilan rice, which is world-famous, is often used instead of bread for meals.
Rasht Local Cuisine
Kateh Kabab
Kateh Kabab (Reshte Polo Kabab) is one of the most popular Gilan dishes. The locals use veal to prepare this delicious dish. The meat is left to rest in yogurt, olive oil, and onion just for a whole day before it is grilled. This meal is served with traditionally cooked rice and local cucumbers as a side dish.
Kabab Torsh (Sour Kebab)
As one of the most popular kebabs among the Gilani people, Kebab Torsh can be made of veal or sheep meat. Onions, garlic, pomegranate paste, and chopped walnuts are added to the meat. Kateh is served alongside Kebab Torsh.
Morgh-e Torsh (Sour Chicken Stew)
In this dish, there are chicken, split peas, onions, aromatic vegetables (leek, parsley, coriander, mint), garlic, eggs, and a little orange juice. After the stew settles, they add scrambled eggs to it and after 10 minutes, they serve it next to cooked rice.
Mirza Ghasemi
Mohammad Ghasem Khan Vali, the ambassador of Iran to Russia and the ruler of Gilan during the reign of Naser al-Din Shah, was the inventor of this dish. Mirza Ghasemi is a combination of grilled eggplant, plenty of garlic, paste, fresh tomatoes, and eggs, served with both rice and bread.
Torsheh Tarreh
Torsheh Tarreh is prepared with garlic, eggs, orange juice, or water along with aromatic vegetables. This stew is served with rice or bread, along with smoked fish or salted fish.
Shevid Ghormeh (Dill Stew)
Very similar to Qormeh Sabzi, Shevid Qhormeh is cooked all over Iran. The main difference between the meals is that in this, the dill is fresh and Reine Claude is used to make it sour. Minced meat, onions, spices, and red beans are the ingredients of this stew.
Aloo Mosamma
Either chicken or duck is used in preparing this delicious stew. Eggplant, tomato, prune, black plum, tomato paste, sugar, and spices are other ingredients used to cook this dish. Sometimes they use fried eggplant and tomatoes to decorate it.
Fesenjan Stew
One of the most common stews prepared at weddings and parties in Iran is the Rashti Fesenjan stew. First grounded walnuts are boiled with pomegranate paste and then chicken or duck is added until cooked and the stew settles well.
Anar Bij
Anar Bij is a stew prepared with meat shaped into balls, and aromatic vegetables such as leeks, parsley, coriander, walnuts, pomegranate paste, and pomegranate seeds. The final result looks similar to Fesenjan.
Baghla Ghatogh
This delicious and light dish is considered one of the most popular dishes in Gilan. No meat is used in preparing this stew. Board beans, garlic, dill, and various spices are used in making this vegetarian meal. Eggs are the last ingredient used in preparing Baghla Ghatogh. The original way to serve eggs is to beat the egg into the stew until it is cooked.
Gilan Deserts & Side Dishes
Eskamoo
The traditional Gilani ice cream, is made with summer fruits and often with sour fruits such as cherries, plums, or Cornelian cherry.
Fuman cookie
Fuman Cookie consists of an inside layer with walnut, nutmeg, cinnamon, cardamom, sugar, and oil; then an outer covering layer. The cookie is decorated with a stamp.
Zeytoon Parvardeh
Zeytoon Parvardeh is one of the most popular side dishes in Gilan. Zeytoon Parvardeh is olive marinated with walnuts, pomegranate molasses, garlic, and herbs. This classic Persian side dish is usually served alongside main courses.
Sir Torshi
Most Iranians agree on this, Sir Torshi is an inseparable side dish of Gilan’s cuisine. As the most delicious Persian Torshis, it is mainly made of garlic cloves and vinegar.
Conclusion
The cuisine of Rasht City, a UNESCO Creative City of Gastronomy, is a vibrant reflection of the city’s rich cultural heritage and diverse natural resources. With over 170 recipes, the city’s gastronomy is characterized by its garlic-stoked, vegetable-rich dishes. The most well-known dishes include Mirza Ghasemi, Torsh-e Tareh, Anar-Bij, Sir-Qelyeh, Baqali-Qatoq, Kal Kabab, Aloo Mosamma, and Sour Kebab. The cuisine of Rasht not only satisfies the palate but also tells a story of the city’s history, its people, and their connection to the land. It is a testament to the city’s commitment to preserving its culinary heritage while promoting sustainable and healthy food practices.
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