Tehran, as one of the largest cities of Iran and the capital of our country, welcomes every tribe and nation from all parts of our country. there are cultures and traditions mixed together. There is a lot of cultural diversity in this city.
Come and welcome many tourists every year with open arms, tourists who are all eager to eat the local food of this city.
Among the most famous desserts, dishes, and soups of the capital, we can mention mulberry sweets, Eshkene Esfenaj, dampokhtak, Ashe Shole Galamkar, and Gonjeshki. if you want to experience eating delicious delicious food in Tehran and the type of cooking and ingredients used in its preparation.
Tehran is the capital, and the most populous city of Iran, and its history dates back to the Neolithic era. This old city has been the political and economic capital of the country since the Qajar rule until today. For this reason, many people with different cultures and traditions have migrated to it over the years.
For the reasons that mention, it is not possible to name the local dishes of Tehran as in other cities
The dishes of Tehran, including Dampokhtak, Gonjeshki, Ashkene, and some stews, invite you to travel back in time with their delicious taste. So, try these simple and delicious dishes on your trip to Tehran. Some of these foods not know; while some others still cook in the homes of Tehranis. Stay with us to introduce you to the traditional dishes of Tehran.
The local dishes of Tehran: Kebab of Tehran
Kebab is one of the most popular and popular foods that are famous throughout Iran. This delicious and delicious food with the most diverse recipes finds in abundance in Tehran restaurants.
If the traditional taste and Iranian food are of great importance to you, we suggest you prepare your favorite local food, exceptionally pure kebabs, in famous restaurants in Tehran.
The local dishes of Tehran: Ash shole Ghalamkar
Ash shole Ghalamkar is one of the original Tehrani dishes that cook since the time of Naseeruddin Shah. The story goes that when Naseeruddin Shah went hunting, he orders this soup to cook. At that time, to make this soup, they put everything they could get into it, from mutton and all kinds of beans to several types of vegetables and aromatic spices. To make the soup, so many servants gather that everything crowds and messy. that’s why the people of the court kitchen name this Ash shole Ghalamkar.
Ash shole Ghalamkar is one of the best Iranian Ashes, whose history and origins go back to the period of Naseeruddin Shah’s rule and the city of Tehran. According to historical accounts, when Shah Qajar went around Tehran for hunting in the spring, he ordered his cooks to prepare 12 pots of soup. To cook this soup, they put whatever they had available, From mutton and all kinds of beans to several types of vegetables and aromatic spices. Dozens of servants and cooks prepared this soup, and everything was messy during its cooking. For this reason, the court cooks named this dish “shole Qalamkar”.
Ash shole Ghalamkar cook in other cities of Iran, such as Isfahan, Tabriz, and Tehran.
Tehrani Shole Ghalamkar Ash makes with beans, vegetables, and meat and has an incredibly delicious taste.
This delicious soup makes with mung beans in Isfahan and many aromatic vegetables in the country’s south. Preparing this soup is complex and requires a lot of time, But the final taste will be worth the effort you spend on it.
Kufte dast dar garden: The local dishes of Tehran
Another local dish of Tehranis, which has an exciting story, is Kufte dast dar garden. The name of this dish is probably unfamiliar even to some Tehran residents! About the reason for the name of this dish, some ancient people believe that because neck meat uses to prepare it, they gave it this name. Some believe the dish’s name give to Kufte dast dar garden due to its early appearance.
They say that Kufte dast dar garden meatballs make so quickly that the food is ready when a friend puts his hand on a friend’s neck!
The local dishes of Tehran: Haft rang pilaf
Haft rang pilaf is one of the dishes of old Tehran, which prepares in the houses of nobles and nobles and in elaborate parties. In the past, in essential celebrations, apart from other foods and other side dishes such as Ash, Burani, Shami, Tarhalwa, Lerzank, Nargesi, yogurt and labu, pickles and jam, buttermilk, etc., seven types of pilaf, including rice noodles with dates or Raisins, sabzi pilaf, cherry pilaf or barberry pilaf, mash pol, and cooked white challah cooked. Seven colors pilaf, which consists of seven different pilafs, was usually cookes with chicken, turkey, or, partridge and arranged in a row in the middle of the table.
Haftrang pilaf sometimes serves with mutton or lamb; In this case, the sheep or lamb is place on all fours in the middle of the gathering and the middle of the table, and the rest of the dishes arrange around it. Some people also turned the seven colors of rice into seven colors of challah and served it with seven types of stew such as ghee, fesanjan, eggplant, plum, spinach, mesma kudu, Qorme Sabzi, and six types of stew.
The local dishes of Tehran: dampokhtak
One of the most famous dishes in Tehran is dampokhtak, served with and without meat. People of Tehran use rice, beans, saffron, and usual spices to cook Tehrani dampokhtak. It is customary to serve dampokhtak with Nimro, even the people of old Tehran used to eat dampokhtak with Khagine.
The local dishes of Tehran:Valk pilaf
Because one of the main origins of the valek plant is the slopes of Alborz and Shemiranat, Valek pilaf considers one of the traditional dishes of Tehran. To cook this delicious dish, Valek leaves are added to the rice in the pot with half-cooked water, and after about 2 minutes, the mixture of rice and Valek is drained and then brewed.
The local dishes of Tehran: Sar gonjeshki
Sar gonjeshki is one of the most famous local dishes in Tehran, whose main ingredients are minced meat, potatoes, and tomatoes. It is customary to cook sparrow head in other cities of Iran but to make it, Tehrani first fries the onion with salt, pepper and turmeric, then add balls made of onion and meat and pours a little water on the contents of the dish. And after a few minutes, they add potatoes and tomatoes to it.
The local dishes of Tehran: Demi bulgur and oats
Demi bulghur oats is one of the local dishes of the Lavasan region, in which a particular local vegetable called Tables use. Other ingredients of this hearty food are buckwheat, red beans, pinto beans, peas, lentils, leeks, parsley, coriander, spinach, mint, and rice.
The local dishes of Tehran: Ashkeneh spinach
Ashkeneh spinach is one of Tehran’s most exceptional local dishes, cooked with eggs, sumac juice, flour, hot onions, potatoes, and spinach. This food is one of the most suitable foods for cold seasons that can protect the body against all kinds of germs and viruses. For this reason, it can be one of your options to strengthen your immune system during the Corona era.
Gheyme is another traditional dish of Tehran, which is common throughout the country and is one of the popular stews on Iranian tables. Tehranis use the usual method of cooking ghee and distributing it among the mourners as an offering in the month of Muharram and Safar.
The local dishes of Tehran: Qhrome sabzi
One of the most popular Iranian dishes has Tehran origin. This delicious stew is often cooks in the same way in all the country’s cities, with only a slight difference in its vegetables and spices.
Qorme stew or vegetable Qorme is one of the national dishes of Iran, which has many fans among Iranians. This delicious stew is make in different parts of the country with various preparation methods. Its types include Bushehri vegetable quorme, Azari shorbasi quorme, Damghani sabzi quorme, Gilki sabzi quorme, Shirazi sabzi quorme and vegetable quorme sabzi.
Qhrome sabzi make with vegetables (leek, parsley, fenugreek, coriander, spinach, or beetroot), beans (red, chiti, eyeball), onion, and red meat and is usually serve with rice. This traditional stew is season with Omani salt, pepper, and lemon. It takes a lot of time to cook vegetable soup; Because with long cooking, the stew becomes more settled and tastier. It is interesting to know that the first day of December has been named after the world day of Qorme Sabzi.
Qormeh Sabzi stew dates back to 2000 to 5000 years ago When the Aryans created a new way to preserve meat in all seasons of the year. They cut the meat into small pieces and then cooked it. They made a bag using sheep’s belly, which has a lot of fat, to put the cooked meat inside. When the meat was dried, a layer of fat would cover it and prevent germs and bacteria from entering the meat, like canned food. With this method, the Qormeh meats would remain inside the musk or jar for several months and lose their freshness. For this reason, various fragrant vegetables addes to the Qormeh meats to obtain a delicious and hearty meal. To learn more about the types of vegetable stews in Iran.
The local dishes of Tehran: Ash Reshte
Ash Reshte is one of Tehran’s local dishes; you can enjoy this delicious dish in different parts of Tehran.
It gives the smell of Iran, the smell of Iftar tables, and family gatherings in the houses of grandmothers and grandfathers. Ash Nasheed is a shared memory from our childhood, and there is hardly anyone who does not love its taste. Ash Reshte is one of the most authentic Iranian dishes cook for many years. This famous and very delicious soup make with various legumes (peas, pinto beans, lentils, mung beans, red beans), vegetables (spinach, leek, parsley, coriander), garlic, noodles, onions, oil, salt, and turmeric.
The string soup with a garnish of curd, hot mint, hot garlic, and hot onion is one of the best Iranian soups some attribute its origin to the city of Tehran. Ash is a complete and nutritious food that anyone can enjoy at any age and with any health condition. This delicious soup serves on special occasions and as a particular food on party tables. It takes little time to prepare noodles if the beans are ready.
The local dishes of Tehran: Tachin Firuzkuhi
Tahchinmeat and labu, known as Tachin Firouzkohi, is another traditional dish of Tehran with a very delicious taste. They use beets, meat, rice, potatoes, sour plums, salt, pepper, cumin, and saffron to prepare this delightful dish.
The local dishes of Tehran: Gheymeh
Gheymeh stew is a popular food among Iranians, and it is cooked with various recipes in different regions of the country. Among the ingredients of this traditional stew, which is considered one of the authentic dishes of Tehran, we can mention red meat, tomato paste, fried onions, cobs, and Omani lemon. The best type of meat that can be used for Gheymeh is the marrow of the calf’s thigh or mutton. Of course, chicken meat can also be used for Gheymeh.
Gheymeh is serves with plain rice noodles, potatoes, and sometimes fried eggplant. Some people add cinnamon, saffron, cardamom, and rose water to make this stew fragrant and tasty.
The age of Gheymeh has yet to be precisely discovered. The word ghee in Dehkhoda culture is a Turkish word meaning “chopped meat”. The name of ghee stew is that in the past, the meat of ghee stew was cut so small that it was called “Mori ghee” or “Ant ghee”. Jean Chardin, a French traveler who traveled to Iran during the Safavid era, mentioned Qeima in his travelogue. Nader Mirza Qajar, one of the famous writers and historians of the Qajar period, also believes that Qeima stew dates back to the Sassanid period and calls this dish the king of stew. It is interesting to know that Gheymeh stew has been known as a sacrificial food among Iranians since about 80 to 90 years ago.
There are many types of ghee stew, among which are Esfahani ghee, Pichagh Ardabili ghee, Yazdi chickpea ghee, Qazvini Nisar ghee, eggplant ghee, plum ghee, pumpkin ghee, Lori apple ghee, Tabrizi carrot ghee, Gheeme Masuleh, and Gheyme Bushehri mentioned
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