Saed News: The history of food and cuisine in Isfahan dates back a long time. Perhaps many of us have heard the name "Biryani" the most among all the dishes from Isfahan, but it's interesting to know that traditional Isfahan dishes don't end with Biryani. Join us in this article to explore the delicious world of Isfahan's cuisine.
According to the tourism service of Saed News, if we delve into the history of the city of Isfahan, we will easily realize that we are faced with a complex world full of mysteries. The history of food and cuisine in Isfahan is just as complex and ancient. While many of us have heard a lot about Biryani, it is interesting to know that traditional Isfahan dishes don't end with Biryani. Join us in this article to explore the delicious world of Isfahan’s cuisine.
Biryani
If we consider Isfahan to be half of the world, Biryani is undoubtedly the most popular food in half of the world! Biryani probably holds the same local importance for the people of Isfahan as a hamburger does, due to its similar appearance. To prepare this delicious and popular dish, you need meat, onions, saffron, whey, oil, mint, cinnamon, pepper, salt, turmeric, and of course, Isfahani spices.
Shorba-ye Sabzi (Herb Soup)
Shorba is another traditional dish of Isfahan, though it is cooked in various ways throughout Iran. The main difference between the traditional Isfahani Shorba and other types is the small meatballs made of ground meat used in this Isfahani soup.
Herb soup is also one of the most accessible traditional dishes of Isfahan, served in most old-style restaurants.
Kebab-e Zardak (Isfahani Carrot Kebab)
This kebab is one of the most authentic traditional dishes of Isfahan. After hearing the name "kebab," you might think of certain common characteristics shared by all kebabs. However, it is good to know that Isfahani Carrot Kebab (Zardak Kebab) has a sweet flavor and an appearance similar to the well-known Iranian kotlet (cutlet). Zardak is a type of carrot, but it is harvested in winter. If you can't find Zardak to make this dish, you can substitute it with raw carrots.
Gheymeh Rizeh Nokhodchi
One of the few traditional Isfahani dishes that is only famous within the city is Gheymeh Rizeh. The main similarity between Gheymeh Rizeh and the well-known Gheymeh found in Iranian tables is the use of tomato paste and fried onions in the stew. It is made with neck or shoulder meat, chickpea flour, dried mint, salt, and other spices.
If you want to taste Gheymeh Rizeh Nokhodchi, it is better to visit the older parts of Isfahan, as many of the younger Isfahanis are not aware of this dish!
Yakhni Lobia (Bean Stew)
Yakhni Lobia, or Gosht-a-Lobia (the famous bean stew of Isfahanis), is a traditional dish that resembles the texture of Halim. The preparation of Gosht-a-Lobia includes shoulder or rib meat, white beans, rice, onions, fresh herbs such as parsley, fenugreek, leek, and a variety of spices. This stew-like dish, which many tourists enjoy, is cooked in most traditional restaurants in Isfahan and even some restaurants in the city center serve this flavorful dish at a reasonable price.
Yakhmeh Torsh
Yakhmeh Torsh is one of the oldest traditional Isfahani dishes that is now endangered! This labor-intensive dish is made with lamb meat, quinces, prunes, apricot halves, rice, sugar or date syrup, turmeric, and water.
Yakhmeh Torsh is a dish that is sometimes sold ready-made in some Isfahan stores, but if you're craving fresh Yakhmeh Torsh, you should prioritize visiting traditional restaurants.
Halim Shir (Milk Halim)
Halim is a common dish at Iranian tables, usually served for breakfast. However, it seems that this dish is found more than anywhere else on the tables of the well-dressed people of Isfahan.
Apart from various types of Halim in Isfahan and Halim Bademjan (eggplant halim), people in Isfahan also prepare a special Halim known as "Halim Shir." If you’re craving this delicious Halim, you should wake up early the next morning and visit one of the traditional Isfahani restaurants for breakfast.
Beh Polow (Quince Pilaf)
Another traditional Isfahani dish that might seem unusual to many of us is Beh Polow. This dish is prepared with fried quince, plums, meat, saffron, and rice. It doesn't have a complicated recipe, but it might not suit everyone's taste. However, experience has shown that all Isfahani dishes are worth trying at least once. If you find Beh Polow appealing, the best suggestion is to visit catering services in the center of Isfahan.
Mash and Qomri
Mash and Qomri Pulo (Mash and Qomri Pilaf) and Mash and Qomri Stew are two different dishes from the same family. The common element in these flavorful and traditional Isfahani dishes is Mash and Qomri (turnip).
Mash and Qomri Pilaf is prepared with mash, lamb meat, onions, pilaf herbs, and various spices alongside rice.
Mash and Qomri Stew, like many of Isfahan's popular dishes, has a halim-like consistency. It seems that Isfahanis have always loved halim-like dishes and food with a stretchy consistency! The method of preparing this dish is similar to other halim dishes, and instead of pilaf herbs, vegetables such as leek, fenugreek, and parsley are used.
Whether Mash and Qomri is in stew or pilaf form, it’s not easy to find in restaurants, so if you really want to try it, you should either be a guest of warm-hearted Isfahanis or contact catering services in Isfahan.
Final Thoughts on Traditional Isfahani Foods
Food and culinary traditions of any city today are an essential part of its rich culture and can create an entire world of tourist attractions for any city. What matters is making the most of each city’s culinary potential. Isfahan, with its long and famous food history, alongside its historical, political, cultural, and artistic attractions, has always been, and will continue to be, a popular destination for both national and international tourists. So, whenever you visit Isfahan, don't miss the chance to taste the traditional Isfahani dishes!
