Ardabil Cuisines; Famous Traditional Cuisines from Ardabil Province
Zohreh Khosravi
2024-01-16
In the comprehensive guide to the Culinary Culture of nations, the foods of northwestern Iran—especially the Ardabil cuisines—have secured a special place. These dishes, derived from the culture of the nomads of the Sabalan foothills, combine nature’s raw ingredients with their ancestral cooking methods and have created one of the richest lists of local foods in Iran. After describing the Ardabil Attractions, we introduced four famous dishes from among Ardabil’s local cuisine so that if your next destination is one of the beautiful cities of this province, you will not miss tasting its delicious foods.
Basturma Polo is one of the traditional Ardabil cuisines, known in the local dialect as “Basdirma Polo.” In the Azerbaijani language, basdirma means “to hide,” referring to placing the meat between layers of rice. The main seasoning of this dish is medlar paste or pomegranate paste, and its ingredients include rice, meat, walnuts, potatoes, and saffron. In the past, red meat was commonly used, but for economic reasons and health considerations, chicken has largely replaced it. Spices such as cumin, rose petals, pepper, and cinnamon are used in its preparation, and cooking it takes about three hours. The secret behind its pleasant aroma and flavor is the use of animal fat or local butter.
Kaseh Kebab of Ardabil is a symbol of diversity in the region’s traditional cuisine. This delicious dish, prepared from a combination of different kebabs with local spices, is renowned not only for its exceptional flavor but also as a valuable culinary heritage of Ardabil Province. It is made using lamb tenderloin, ground meat, and specially prepared koobideh meat. For travelers who choose their destinations in search of new tastes, Kaseh Kebab of Ardabil is an excellent choice.
Imagine a bowl of rice and kebab combined with tomatoes, green peppers, onions, bell peppers, butter, brewed saffron, lemon juice, salt, and black pepper. This fragrant and flavorful mixture results in nothing less than an unforgettable experience of a traditional dish.
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Ash-e Doogh is a long-familiar name among Iran’s traditional Ardabil cuisines. However, Ardabil’s version—called “Ayranli Ash”—has a flavor unlike any other doogh soup you have tasted. If you travel to Ardabil Province, you will commonly find Ash-e Doogh on the table of its hospitable local families. This exceptional soup is prepared with fresh herbs, chickpeas, sour doogh (yogurt drink), rice, flour, and onions, and it is garnished with sautéed mint and fried garlic.
If your travel destination is the beautiful Ardabil Province, you will have the opportunity to taste this delicious soup in most of the region’s restaurants, hotels, and eco-lodges.
Yarma Soup, known throughout the mountainous Ardabil Province as Yarma Ashi or Yarma Shorbasi, is one of the most nourishing traditional soups on Iranian tables. The main ingredients of this dish are cracked wheat (bulgur) combined with meat broth or bone stock, which makes it especially comforting for cold winter days. Among the benefits of yarma (bulgur) are strengthening the immune system, relieving constipation, and improving digestive health.
In addition to bulgur and bone broth, this soup includes tomatoes, red beans, and mixed herbs. Finally, it is topped with fried onions and sautéed dried mint, whose aroma and flavor linger pleasantly on the palate. Enjoy your meal!
