SAEDNEWS: Zanjan, located in northwestern Iran, is not only known for its rich cultural history and scenic landscapes but also for its distinctive traditional nutritious cuisine.
Although Zanjan Province is renowned for its handicrafts—such as knives, carpets, traditional sandals, and silver handcrafts called Malileh—this northwestern region of Iran also boasts an incredibly diverse food culture. The richness of its culinary heritage is so remarkable that it draws many tourists to explore the area.
One of the most exciting aspects of visiting Zanjan is the opportunity to taste the province’s nutritious traditional and local dishes.
Because Zanjan is considered a cold region, locals traditionally prioritize natural, high-calorie foods to strengthen their bodies during the harsh winter months. The following guide introduces some of Zanjan’s most iconic traditional foods and edible souvenirs.
Piazoo is a traditional, flavorful dish commonly prepared in Zanjan. Resembling a hearty broth, it is one of the oldest and most beloved meals in the province.
Historically, local women cooked Piazoo with onions, walnuts, tomatoes, lentils, dried apricots, and potatoes, serving it during family gatherings on cold winter nights.
Preparation:
Rinse dried apricots and cherry plums in warm water and soak them briefly.
Fry chopped onions in a little oil, then add wheat flour or ground walnuts.
Stir in tomato paste, salt, and turmeric, followed by lentils.
Add water and cook the mixture in the oven. Reduce the heat to ensure the lentils cook thoroughly.
Once cooked, add apricots and cherry plums—their slight tartness adds a unique flavor. Ensure the consistency of the broth is balanced, then serve and enjoy.
Shesh Andaz is a traditional dish often prepared on Chaharshanbeh Suri, the Iranian fire-jumping festival held on the eve of the last Wednesday of the year.
Similar to egg Khagina, this dish combines fried onions, walnuts, dates, and raisins with eggs. Variations of Shesh Andaz exist across Iran, with regional differences in preparation.
Preparation:
Heat oil in a pan and sauté chopped onions.
Add walnuts, dates, and raisins, then incorporate the eggs.
Avoid over-roasting walnuts to preserve their flavor.
Cook for 5–10 minutes until fully set, then serve.
Kalehjoosh is a traditional dish of Zanjan, also enjoyed in other parts of Iran with slight variations. It typically contains meat (optional), curd, green lentils, white beet, and chickpeas.
Preparation:
Grind walnuts and set aside. Dice onions and fry them in heated oil until soft.
Season with salt, black pepper, and turmeric. Add walnuts and dried mint.
Mix thoroughly, then add water based on the thickness of the curd.
Finally, pour in a glass of boiled water, cover, and let simmer for 10 minutes before serving.
Ash-e Torsh is a beloved Zanjan specialty enriched with various nutritious ingredients, holding a distinct cultural significance in the province.
Registered on Iran’s National List of Intangible Heritage, this slow-cooked dish often includes flat wheat noodles, turmeric, vegetables (carrots, onion, celery, spinach), legumes (chickpeas, kidney beans), herbs (dill, mint, coriander, minced cilantro), and meatballs.
Serving suggestion:
Add walnuts, meatballs, grape syrup, and grape vinegar after cooking to enhance its flavor.
Jaghoor Baghoor is a comforting, high-nutrition dish that originated in Zanjan but is now popular throughout Iran. It is prepared with chopped sheep or beef (heart, liver, lungs), fried onions, tomatoes, spices, and salt.
Recently, Jaghoor Baghoor has gained popularity in restaurants as well.
Zanjan also offers unique traditional cookies and sweets, perfect as edible souvenirs.
A popular bread made from flour, milk, sugar, eggs, baking powder, and oil—sometimes enhanced with cheese water. Traditionally fried in oil, it is now widely available in bakeries due to its popularity.
A beloved sweet, especially during Nowruz. A hole is made in the dough, filled with honey or jam, and optionally rolled in pistachios and almonds. It is one of Zanjan’s most famous edible souvenirs.
Chai Choragi is a classic Zanjan sweet traditionally served with tea, especially during Ramadan, when it is a staple for Iftar meals and sold in bakeries throughout the city.
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