Zanjan is known for its handmade items such as knives, carpets, traditional sandals and silver handmade items known as Marile, but this northwestern Iranian province enjoys a very diverse food culture. This diversity is so pronounced that it attracts many tourists to the area.
One of the most exciting parts of a trip to Zanjang is the experience of tasting the nutritious traditional and local foods of this state.
In fact, Zanjang is considered a cold region, so people prefer to prioritize naturally and high-calorie foods to strengthen their bodies in harsh winter weather.
In the following article, you will be familiar with traditional Zanjang foods and edible souvenirs.
Piazoo:
Piazzo, a traditional delicious food usually made in the city of Zanjan, Iran, is a delicious dish worth trying.
It looks like a soup and is one of the oldest and most delicious meals in Zanjan, Iran.
A few years ago, local women cooked meals with onions, walnuts, tomatoes, lentils, dried apricots and potatoes, serving them when the family gathered on cold winter nights.
First, rinse the dried apricots and cherry plums in warm water and leave them for a while. Fry the onions in a small amount of oil. Next, add flour or ground walnuts.
Then add the tomato paste, salt and turmeric. Finally, add lentils. Add enough water and place the meal in the oven to bring it to a boil.
Lower the flame so that the lentils are cooked. Once the food is cooked, add the apricot and cherry plums. Their sourness gives the food a special flavor. Make sure there is no too little or too little water. Once the food is fully cooked, serve it and enjoy the meal.
Shesh Andaz:
Shesh Andaz is one of the traditional dishes prepared in Zanjan on the evening of Chaharshanbe Sri (Iranian Firedance Festival), celebrated on the eve of the last Wednesday of the Iranian calendar year.
This delicious dish is very similar to the egg Khagina cooked with fried onions, walnuts, dates and raisins. Iran has many different types of Sheshuandaz, cooked in different ways in different states.
First, pour the oil into a frying pan and heat it well. Next, add the already chopped onions to this oil. Add walnuts, dates and raisins to the fried onions, and finally add the eggs. Note that you should not roast the walnuts for too long, as they will lose their original flavor.
After 5-10 minutes, fully cooked, the food is set and served.
Kalehjoosh
Kalehjoosh is chosen as one of the traditional dishes of Zanjan. It is also cooked in a variety of recipes in most parts of Iran. Kalehjoosh contains meat (optional), tofu, green lentils, white beets and chickpeas.
First, grind the walnuts and set aside. Wash and peel off the onion, dice it into small pieces and place the pan on heat.
Next, pour in oil, heat a little and pour on the onion, become soft and clear, pour salt, black pepper and turmeric into the onion, stir-fry it well, add walnuts and dried mint.
Now mix all the ingredients well to ensure that the raw walnuts are removed. Depending on the thickness of the card, add water to it, and if the curd is too thick, add water.
Finally, add one tablespoon of boiled water to the ingredients, cover and bring to a boil for 10 minutes.
Ash-e Torsh or sour ash
A delicious dish from Zajan, rich in several different nutritious items, Sour Ash plays a specific cultural role in the state society. The soup is also popular with tourists and visitors.
The traditional skill of cooking sour ash in Zanjang is listed on the national list of the country’s national intangible heritage.
Ingredients include sour prunes, pulses, dried apricots, and foods are served with walnuts, meatballs, grape syrup and grape vinegar after being cooked.
This traditional, slow cooked meal is usually made with a variety of ingredients, but includes flat wheat noodles, turmeric, vegetables (carrots, onions, celery, spinach), legumes (chick beans, kidneys), herbs (dill, mint, cilantro, chopped cilantro), and meatballs.
Jaghoor Baghoor
Jaghoor Baghoor is a delicious and comfortable food originally belonging to Zanjan, but it is popular throughout Iran due to its delicious taste and high nutritional value.
Jaghoor Baghoor is cooked with chopped meat of sheep and beef (heart, liver, lungs), fried onions, tomatoes, spices and salt.
This traditional food has been very popular these days and is also served in some restaurants.
Traditional homemade cookies
Like other Iranian provinces, Zanjan also has its own traditional cookies and sweets. If you travel to Zanjang, don’t forget to buy special treats such as Shasti Cookies, Aldak Bread, and Chaichoragi.
Alduk Pan
Aldak bread is one of the food souvenirs from Zanjan.
One of the most popular breads in Zanjan is the aldak bread, made with flour, milk, sugar, eggs, baking powder and oil. Sometimes, depending on the chef’s taste, cheese water is also used to prepare it.
After the dough is made with the mentioned ingredients, it is fried in oil and the bread is ready to eat.
The long history of Zanjang, the bread was originally baked by women, but is popular among the city and tourists, and is now available in confectionery and pastry workshops.
Shasty Cookies
Chasti Sweet is one of the edible souvenirs of Zanjang. Travel to Zanjan during Nowruz and you will find this sweet thing in every home. Zanjan-I women sweeten Chasti at home.
To make a stylish pastry, use your thumb to make a hole in the middle of the dough and fill it with honey or jam. It can also be rolled with pistachios and almond kernels. This delicious sweet is one of the bestselling souvenirs of Zanjang from Iran.
Chai Choragi or Naan Chai
Chai Choragi (Persian teapan) is considered to be one of the old traditional souvenirs of Zanjan city. As the name suggests, sweets are usually served with tea.
During the Holy Month of Ramadan, buying chai koragi for a meal of Iftar is a must in every home. This sweet is very popular during the month of Ramadan, so you can find it in all sweets during the month.
Edited by Marzieh Rahmani