Local Dishes of Yazd: The Most Delicious Traditional Foods and Desserts of Yazd
- heliya erfani
- 3 months ago
The life of the people of Yazd resembles epic tales. Yazd is a priceless treasure in the central desert of Iran, showcasing the harmony between humans and the environment more than any other city in the country. The fact, that such a magnificent city was built in the heart of a scorching desert and has kept the pulse of life alive for many years is a commendable epic. The dry and rainless climate of the desert has taught its people well that adaptability is the key to survival. When one adapts to nature, learns contentment, becomes independent of everything and everyone, and desires nothing but what nature offers.
It is no coincidence that they say, “Contentment is an endless treasure.” When one practices contentment, they fulfill their own needs with whatever nature provides and also meet the needs of others. This is seen in the kitchen of a Yazdi woman. Everything comes from nature blends with art and is brought to the table. Here is a complete list of Yazd’s local dishes, in the Sepehran blog.
The tasteful Yazdi woman sets a colorful table with dishes and delicacies to entertain her family and guests. It is no coincidence that the hospitality of the desert dwellers of Iran is renowned far and wide. The various local dishes of Yazd can be summarized in this list:
This stew differs significantly from the classic Iranian Gheymeh in its ingredients. It is made with chickpeas instead of yellow split peas, while the meat can be either lamb or beef. The main seasonings include cinnamon, cardamom, dried lime, saffron, salt, and pepper. It is served with plain, saffron, or steamed rice, accompanied by fried potatoes on the side. Bread or potatoes can be used to crisp the bottom layer of the rice (tahdig).
Matneijeh, or Fesenjan prepared in the Yazdi style, includes meat, ground walnuts, pomegranate, beetroot, quince, apple, and dried apricot leaves or plums. The tanginess of the dish can be adjusted to your taste by adding or reducing pomegranate or including/excluding sugar. The meat used can be lamb, chicken fillet, or meatballs.
Khoresht Beh-Aloo is a seasonal dish from Yazd, specifically made in autumn when quince trees bear fruit. With its tangy and mildly sweet flavor, this stew is considered, a special dish often prepared for guests. The meat can be lamb, beef, chicken, or turkey, depending on preference, and it is cooked alongside fresh pieces of quince and plums. The main seasonings include lemon juice, tomato paste, and a variety of spices.
Bread-based dishes evoke a sense of nostalgia for Iranian dining traditions. Many of these meals, served with bread, bring back memories of childhood, the comforting flavors of homemade food, and the skillful cooking of mothers and grandmothers. The aroma that filled the house and the unique taste of these childhood meals are unforgettable. And what a feast it becomes when traditional Yazdi bread accompanies these dishes! In the following, you’ll be introduced to some of Yazd’s local bread-based dishes.
Yazdi Abgoosht is renowned for its tangy flavor, which comes from the addition of plums, and dried limes. The main ingredients include lamb, chickpeas, beans, potatoes, and tomatoes. Dried fenugreek or tarragon is also added, filling the house with the dish’s fragrant aroma. Yazdi Abgoosht is best enjoyed with traditional Yazdi dry bread, fresh herbs, and pickled garlic.
Eshkeneh is a quick-to-prepare dish, perfect for when you want to make a light meal with whatever ingredients you have. Traditionally, it is served by soaking pieces of Yazdi dry bread in the broth and enjoyed alongside fresh herbs, scallions, and a variety of homemade pickles. The dish is made from a combination of potatoes, onions, fenugreek, flour, and spices.
This refreshing and nutritious dish is an excellent choice for the hot summer days of Yazd. It combines local kashk (fermented whey), fresh cucumber, walnuts, raisins, and mint. Pieces of traditional Yazdi dry bread are soaked into the mixture, making it a remedy for heat exhaustion in the desert’s scorching summers. The calcium in kashk and the freshness of cucumbers make this dish a healthy and invigorating meal that brings a sense of coolness and vitality. Kashk-o-Khiar offers a unique flavor, serving as a delightful and wholesome snack for the summer heat.
Meatballs are among the most delicious and traditional Iranian dishes, prepared differently across the country. Kufteh Nokhodchi, however, is a local specialty of Yazd. This dish is made by combining ground meat with chickpea flour, aromatic herbs, and spices. The ingredients must be kneaded well to ensure the round shape is maintained during cooking. The sauce for this dish is typically made with onions, tomato paste, and spices.
Compared to Kufteh Nokhodchi, Kufteh Berenji features a wider variety of ingredients. Ground meat, chickpea flour, rice, aromatic herbs, walnuts, barberries, yellow split peas, and dried plums are combined and kneaded until they reach a sticky consistency, ensuring the meatballs hold their shape while cooking in the sauce. Yazdi meatballs are known for their light texture and easy digestibility.
Kufteh Havij does not require rice and, despite its simplicity, has a deep and unique flavor that beautifully reflects Yazd’s culinary culture. The main ingredients include chickpea flour, carrots, ground meat, eggs, and spices. The sauce is made using tomato paste and spices, giving the dish its rich taste.
Soups are some of the most delicious, nutritious, and traditional snacks in Iranian cuisine. No matter the family gathering, you’re sure to find a variety of different ash dishes. It seems that ash dishes are strongly associated with sitting together and having casual conversations. In Yazdi meals, there is always a special place for these dishes. Not only are they a staple at every friendly and family gathering, but they can also easily be found in the cafés around the city. In the following, you’ll be introduced to some of Yazd’s delicious ash dishes.
One of the most popular soup dishes in Yazd is Ash-e Shooli, which is made with aromatic herbs, beetroot, lentils, and wheat flour. This soup is light and fragrant, typically served on cold days. Its flavor is a combination of mild sourness and sweetness, complete with garlic and vinegar. Not only is Ash-e Shooli delicious, but it is also considered a healthy snack due to the nutritious and wholesome ingredients it contains.
This soup is a specialty of the people of Yazd province and is prepared in various cities within the region. To make this soup, a layer of uncooked sourdough dough is spread at the bottom of a pot, and it is then covered with a mixture of meat, vegetables, and legumes. Another layer of dough is placed on top, and this process is repeated until the pot is full. The dish is then cooked over low heat for a long period to allow it to simmer and “steam.”
Yazdi Pomegranate Soup is a sweet and sour dish, traditionally served on the night of Yalda. It is made by cooking pomegranate seeds, rice, herbs, ground meat, onions, spices, and particularly golpar until all the ingredients are well-cooked and blended. Some people use pomegranate paste instead of seeds.
This tangy soup is a combination of plums, herbs, rice, legumes, sauteed mint, fried onions, and garlic, all simmered on low heat until the flavors meld together. This soup should have a somewhat thick consistency and is not watery.
The main herb in this soup is coriander, which is cooked with ground meat, rice, fried onions, sautéed mint, and turnips. This soup is a popular snack for cold winter days and is considered a home remedy for treating colds.
This dish is typically prepared for breakfast. Mung beans, herbs, especially fresh spinach, rice, tomato paste, fried onions, and sauteed mint are cooked together with water until they reach a thick consistency. The soup is served with kashk (fermented whey).
Yazdi Wheat Soup is a combination of hulled wheat, chickpeas, beans, lentils, ash herbs, fried onions, sauteed mint, garlic, kashk, and spices. This soup is not exclusive to Yazd and is prepared in many cities across Iran, but Yazdis makes it with vinegar instead of kashk, which gives it a tangy flavor.
