foods of kermanshah
As you know, the foods prepared by the indigenous people of a region are actually a gift from nature and the world around them. Nature grows the best and most suitable food for its native inhabitants. Our ancestors were well acquainted with these natural laws. For this reason, they used materials that grew around their living areas. Kermanshah province is a mountainous region with a cold and dry climate. Such a climate requires the consumption of hot and spicy foods for the people of that region. In fact, by eating warm foods, in addition to getting the energy they need, the natives also overcome the bitter cold weather.
Probably you will hear the name of Kermanshah, you will be reminded of Biston arch and inscription and delicious sweets of this city. But next to all these things that we remember Kermanshah with, the empty space of colorful dishes feels less talked about. Come with us, we want to visit the traditional table of local cuisine in this city. Just taste the originality in this part of Iran with authentic Kermanshah cuisine.
You will not find dishes with the unique taste of traditional Kermanshah cuisine anywhere. This city, with its many tourist attractions, hosts many guests and tourists every year. In this way, when you plan to visit this city, you taste its tasty dishes.
A trip to this city will be one of those delicious trips which taste will remain on your mind forever. This city is known as a creative food city with several types of traditional food and delicious sweets.
Join us in this article to get familiar with delicious and colorful dishes with the flavor of Kermanshah.
Dande kabab
Dande Kabab or Rib kebab is one of the oldest Iranian kebabs. Its origin belongs to the city of Kermanshah. This kebab is known as Kermanshahian kebab ribs, and if you make it professionally, it can be a great choice for your picnics.
Like Shishlik kebab, rib kebab is a food that is not simple for everyone to cook. If you make it without knowledge and experience, your favorite kebab will definitely not taste good.
Ingredients for grilled ribs are garlic, fragrant leaves, onion, lamb ribs, condensed yogurt, liquid oil, salt and black pepper.
To prepare this dish, pieces of lamb ribs are marinated in garlic, olive oil, onion, sumac, tomato paste, chopped parsley, lime and other mentioned ingredients. After grilling the marinated lamb rib, the delicious kebab is ready to eat. It is served with rice or bread.
Khoreshte Khalal
Kermanshah almond stew, which is known as khoreshte Khalal, is a traditional Iranian dish specific to this province. It has been served in parties and gatherings since ancient times. In fact, it is not possible to go to the house of a person in Kermanshah and she does not prepare a stew for you. Preparing this traditional and delicious food is a sign of respect that the people of this city show to their guests. The Khoreshte Khalal is so famous all-around Iran.
This stew is a combination of mutton, sliced almonds, black barberry, cardamom, cinnamon, rose water, saffron, tomato paste and Omani lemon. Finally, animal oil or Kermanshahian oil is added to the stew and gives a special taste to it.
Almond stew is mild and warm. Therefore, it is a suitable food for cold and dry regions. Usually, in formal gatherings, this stew decorates every Kermanshahian’s table.
Khoreshte Kangar
Artichoke stew or Khoreshte Kangar is a regular part of most Kermanshah people’s tables. This food contains large amounts of vitamins and potassium and is very similar to celery.
One of the nutritious vegetables of the spring season is artichoke. This very delicious and vitamin-rich vegetable is usually consumed as a stew and contains vitamins A, B, E and mineral salts. Like celery, the part used for food is its stem. It is used to cook stew after removing the blades and frying it in oil. Artichoke stew can be cooked in two simple ways. By adding mint and parsley, you can also use mutton or chicken in it.
It is prepared with ingredients such as artichoke, meat (mutton), oil, parsley, rhubarb, salt, mint, lemon juice, green tomatoes, pepper, turmeric and salt.
The best mutton for stew is young male mutton. Of course, veal stew is common to some extent, but lamb, veal, mutton, goat and cow are not suitable for stew.
Sib Polo
Sib Polo is one of the traditional and delicious dishes of Kermanshah, which is made with various recipes.
People of this city call potatoes, apples. So, the meaning of apple in this dish is potato. Apple Polo or Sib Polo is a combination of chicken, potato, rice, onion, dill, saffron, butter and raisins. These ingredients give a unique taste to this food. In the composition of this dish, the special spices of Kermanshah have made it different.