SAEDNEWS: In this article, we have prepared an introduction to several types of traditional Yalda Night foods from different regions of Iran. Based on local customs, the article explains how these regional dishes are prepared in various cities and explores the cultural philosophy behind eating them on Yalda Night.
According to the Saed News Cooking Desk, many people ask every year: What should I cook for Yalda Night? What is the traditional dinner for Yalda? The truth is that Yalda Night customs vary widely across Iran, rooted in the country’s rich and ancient cultural heritage. One of the oldest Yalda traditions is preparing a special dinner for family gatherings. These delicious dishes are closely associated with Yalda Night and are prepared according to local customs in different regions.
In this article, based on Yalda food traditions from various parts of Iran, we introduce a selection of local Yalda dishes from different cities and explain the philosophy behind eating these foods on Yalda Night.
Yalda marks the longest night of the year, signaling the end of autumn and the beginning of winter. But why are certain foods eaten on Yalda Night?
Traditionally, Iranians prepare warm, nourishing dishes—especially soups and stews—to warm the body and help prevent colds during the cold winter months. In many cities, hearty and liquid-based meals such as various dolmas, Tabrizi meatballs, and ghormeh sabzi are common Yalda dinners.
Because pomegranate symbolizes joy, rebirth, and fertility on Yalda Night, many dishes include pomegranate seeds or pomegranate paste. Pomegranates are rich in vitamin C and are believed to strengthen the immune system and improve blood circulation.
Category | Examples |
|---|---|
Proteins | Ground meat, beef, veal, lamb, chicken, fish, shrimp, eggs |
Grains & Legumes | Rice, wheat, beans, lentils |
Flavorings | Tomato paste, pomegranate paste, saffron |
Spices | Turmeric, black pepper, salt |
Others | Oil, lemon juice, herbs, bread |
Popular Yalda dishes in Shiraz include Kalam Polo (Cabbage Rice), Ash-e Karde, and Ghambar Polo. Kalam Polo is traditionally made with kohlrabi cabbage and small meatballs, flavored with aromatic herbs like tarragon, basil, and dill. It is usually served with Shirazi salad. Ash-e Anar (Pomegranate Soup) and Ash-e Karde are often served as starters.
Khuzestanis favor seafood-based dishes such as Ghalieh Mahi, Fish Stuffed with Herbs, and Herb Stew. Ghalieh Mahi is made with fish, tamarind, garlic, coriander, fenugreek, and spices, and is served with rice. Shrimp Ghalieh and Amgashat Polo are also popular.
In Mazandaran, Yalda Night is called Chelleh Sho. Families usually prepare rice-based dishes, believing rice and wheat bring good fortune. Popular dishes include Nar-Doon Chicken Stew, Stuffed White Fish, Kadoo Polo (Pumpkin Rice), Fesenjan, and Aghooz Halva.
The signature Yalda dish in Qazvin is Anar Polo (Pomegranate Rice), made with chicken or meat and topped with pomegranate seeds and slivered nuts. Gheymeh Nesar is another popular Yalda dish in this city.
Tabrizi Meatballs (Kufteh Tabrizi) are the centerpiece of Yalda dinner tables in Tabriz. Another popular dish is Khashil, a warm bulgur-based porridge sweetened with honey or grape syrup. A traditional Yalda dessert is Palda, a light starch-based pudding.
Kurdish families in Sanandaj prepare Stuffed Grape Leaves or Stuffed Cabbage. Side items often include yogurt, grape syrup, butter, pomegranate paste, and sour melon (Kalk-e Torsh), which is pickled months in advance.
Common Yalda dishes include Herb Rice with Fish, Lori Meat and Rice, and Ghormeh Sabzi. A unique Yalda appetizer is Gandom-e Shireh, made by soaking wheat in grape syrup and roasting it with nuts and seeds.
In Zanjan, Date Khagineh (Date Omelet) is a traditional Yalda dinner. It is made with dates, eggs, onions, nuts, and warm spices, giving it a warming nature suitable for winter.
Ash-e Laboo (Beet Soup) is a popular light and colorful Yalda dish in Arak, often served as a starter.
Traditional Isfahani Yalda foods include Kufteh Gondi, Kaleh Joosh, Sweet-and-Savory Stew, Mung Bean and Kohlrabi Rice, Omaj Soup, and Pumpkin Soup.
Gilani Yalda tables feature dishes such as Anar Bij Stew, Pomegranate and Eggplant Stew, Sour Herb Stew, Stuffed Fish, and Koofteh Anar. A traditional snack is Avkonus, made from raw medlars soaked in salted water and eaten with salt and golpar.
Traditionally, Tehranis did not have strict Yalda food customs, but today Herb Rice with Fish is the most common dish. Older traditions include Reshteh Polo, Ash-e Sholeh Ghalamkar, Dampokhtak, and Pomegranate Stews.
The most famous Yalda dish here is Changal, made from dates, bread, and local oil. Another traditional food is Dankoo, a mixture of rice, sesame, and date powder, also known locally as Pashk.
Kermanis gather around a Pateh cloth and spend the night storytelling and reciting Shahnameh. Traditional Yalda foods include Oomachoo Soup, Kalampeh Cookies, Qavoot Coffee, pistachios, and dark-seeded pomegranates.
Popular Yalda dishes include Sholeh Mashhadi, Reshteh Polo with Chicken, Ash-e Lakhshak, and Digcheh. Fruits, nuts, dried beets, and winter vegetables are essential parts of the Yalda spread.
Classic Yalda foods in Yazd include Shooli Soup, Yazdi Pomegranate Soup, and Yazdi Fesenjan (Motanjeneh).
Yalda dinners in Kermanshah often feature Khalal Almond Stew, Dandeh Kebab, Apple Rice, Local Abgoosht, and Pumpkin Stew, all considered festive and hearty dishes for long winter nights.
