The Best Foods of Iran Coastal Cities: From South to North
- Zohreh Khosravi
- 6 hours ago
Iran’s coastal cities have always been among the most popular tourist destinations, whether in the north along the Caspian Sea and the Alborz Mountains or the south near the Persian Gulf and the Oman Sea. What makes Iran’s northern and southern cities so appealing to visitors is their stunning landscapes, pleasant weather, seaside attractions, and rich cultural diversity in these regions. From north to south, Iran serves as the ancestral home to many ethnic groups, where people with different cultural backgrounds live together, sharing a common language.
Food is one of the most essential components of any culture. In Iran, a land of diverse ethnicities, traditional cuisines vary significantly from one city to another. Despite the differences in culinary traditions, the people living along Iran’s coasts share a common characteristic: their deep reliance on nature when preparing their dishes. Below, we explore local dishes from southern and northern Iran in Sepehran Blog.
Squid, known locally as Ankas (a local delicacy), is a beloved and traditional dish from Qeshm Island and a staple of the region’s cuisine. This seafood delicacy is caught fresh from the Persian Gulf, especially during the winter, the prime season for fresh squid. The squid is cooked with dates to enhance its colour and balance the seafood’s extraordinary nature with the dates’ warmth. It is then sautéed with onions, salt, spices, and tomato paste to create a rich and flavorful dish. Squid is typically served as a main course, best enjoyed with local bread or rice, accompanied by fresh lime and salad.
Laham Machboos, one of the famous dishes of Kish Island, has its roots in the culinary traditions of the Arabian countries alongside the Persian Gulf. This dish has fragrant rice, lamb, or beef and special spices such as cardamom, cinnamon, saffron, pepper, and rosewater. This dish’s unique aroma and rich flavour, originating from the authentic culture of Kish’s locals, have made it a favourite on the dining tables of both residents and visitors. Laham Machboos is best served with sides like Shirazi salad or yoghurt with cucumber for a complete culinary experience.
Malabij is a traditional and beloved dish from northern Iran, made with white fish from the Caspian Sea. The white fish’s belly is stuffed with local aromatic herbs, pomegranate paste, walnut kernels, and spices like Angelica Dried (Golpar) and pepper to prepare this dish. It is baked in the oven or grilled over charcoal. The special sauce for this dish is a mixture of melted butter, pomegranate juice, and saffron, which not only gives it a beautiful colour but also imparts an exceptional flavour. Malabij is served with fragrant rice from the northern farms of Iran, local bread, olive tapenade, and spicy northern pickles.
Levengi is a traditional dish from Gilan, made with stuffed duck or chicken. A mixture of medlar paste, water, salt, and black pepper is used to flavour the chicken or duck. Then, a mixture of crushed walnuts, barberries, medlar paste, grated garlic, onion, and spices is prepared. Half of this mixture is stuffed inside the duck, and the other half is placed around it in the cooking dish with water. Finally, the dish is placed in the oven to cook thoroughly. When visiting the cities of Talesh and Astara, don’t miss the unique taste of Gilan’s stuffed duck.
Vavishka is a traditional and authentic dish from Gilan, popular for its delicious taste and simple recipe. It can be served either as a main dish or as a snack. The main ingredients of Vavishka include lamb heart and liver or meat, onions, tomatoes, tomato paste, and spices. To prepare this dish, start by sauteing the onions, then add the heart and liver or meat along with the tomatoes and tomato paste, allowing the flavours to blend. Vavishka can be served with fresh bread and local pickles.
