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Local cuisines of western Iran

In addition to Iran’s best destinations, you will read about the local cuisines of western Iran provinces in FlySepehran Magazine, No. 26.

 

Avriz; Native Food of Chaharmahal & Bakhtiari Province

Avriz
Avriz

Avriz, a delicious dish from Bakhtiari cuisine, is prepared by frying lamb meat in a mixture of oil, onions, and leeks, contrary to its name, water is not used in its cooking. Bakhtiari people season the meat with spices, salt, and pomegranate paste, and allow it to slowly cook in its own juices and steam. The use of bone-in meat enhances the flavor of Avriz. Occasionally, the liver and kidney of the lamb are also added to this dish.

 

Shish Kebab; Native Food of Kurdistan Province

Shish Kebab
Shish Kebab

One of the popular dishes among the people of Kurdistan is Shish Kebab, which is made from lamb or mutton. This dish is popular for its delicious taste and unique cooking method; a mixture of meat and spices creates a unique taste. Kurdish people marinate large pieces of lamb or mutton in fresh mint, pepper, onion, saffron, garlic, and olive oil. After a few hours, they skewer the meat onto wooden skewers and grill it over charcoal or cook it in a pan until it is well done.

 

Khalal Stew; Native Food of Kermanshah Province

Khalal Stew
Khalal Stew

Khalal stew known also as Khoresht Khalal, is one of the traditional and authentic dishes in Kermanshah. This delicious and nutritious stew is cooked using almond kernels, veal meat, black barberry, saffron, oil, onions, salt, and dried limes, and it is served with Iranian rice. Using Kermanshahi oil in the rice that accompanies Khalal stew enhances the dish’s unique flavor. The people of Kermanshah often prepare Khalal stew as a ceremonial and formal meal.

 

Kufte Sirabi; Native Food of Ilam Province

Kufte Sirabi
Kufte Sirabi

Kufte Sirabi, as an authentic and nourishing dish, holds a special place among the local people of Ilam. This dish is made by combining ground rumen, onions, aromatic herbs, animal fat, spices, thyme, and mountain savory. The rumen is ground twice to achieve a tender texture. Then, it is mixed with grated onions, garlic, and eggs, Spices and other ingredients are added to form a smooth dough. From this dough, meatballs about the size of a large walnut are prepared and fried in hot oil.

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