News ID: 990
Published: 0405 GMT August 31, 2014

Gilan food tourism hub

Gilan  food tourism hub

Iranians are familiar with the delicious taste, sparkling colors and attractive fragrance of Gilan’s cuisines. Secretary-general of Iranian National Commission for UNESCO Mohammad Reza Saeedabadi has called for the globalization of Gilan’s traditional foods.

 

 

Translated by Katayoon Dashti

 

Saeedabadi has proposed the selection of Rasht as a creative city in terms of food on UNESCO’s list, the Persian daily Iran wrote.

This northern province boasts over 170 dishes such as Mirza Qasemi (eggplant and egg cooked with a smoky taste), Torshi Tareh (sour herb stew), Baqali Qatoq (a stew with beans, garlic, dill and egg), Fesenjan (walnut stew with pomegranate sauce), Anarbij (lamb meatballs with pomegranate sauce), Seer Qalieh (a stew with chicken, garlic and eggs), and Kalkabab (eggplant, walnut, pomegranate and garlic).

Local dishes such as Zeitoun Parvardeh (olive-pomegranate juice pickle mixed with grated garlic and walnut) and Morgh-e Torsh (sour chicken stew) will also be registered on the National Heritage List.

Mohammad Kazem Hallaj-Sani, geographer and tour guide, said Gilan could be proposed as the country’s food tourism hub.

“This northern province secures high quality walnut and meat from the provinces of Mazandaran and Ardabil respectively,” he said.

Gilan is bound to Caspian Sea (which boasts aquatic and caviar reserves) in the north. Its south is bound to forest and Alborz foothills that are full of herbs and plants used in Gilan’s cuisines.

Gilan has a great deal to offer in light of its coasts, forest area and huge herbal, poultry and fish reserves.

Food has a direct link with geography. In the north, most dishes are green due to its verdant environment.

Foods abound in favorable climatic conditions and Gilan’s farmlands are lush and fertile. One could see people work in paddy fields, farmlands and pastures.

Today, people prefer to eat vegan foods worldwide.

“Gilan has over 100 herbal foods that appeal to the taste-buds of foreign visitors,” Hallaj-Sani said.

“An Aussie food researcher stayed in Iran for 40 days. After returning, the Australian established a restaurant that served dishes such as Abgoosht (lamb stew), Qalieh Mahi (fish and herbal stew), Mirza Qasemi and Baqali Qatoq.”

 

 

 

 

   
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