TEHRAN – Iran’s 18th National Festival of Ashes and Traditional Foods opened in Naia, Aadibil Province on Wednesday, attracting participants from 12 states and a massive crowd, officials said.
The three-day event was announced in front of Congress Sodehubadri, director of Cultural Heritage in Aldabil, Jalil Jabari and other state authorities, CHTN reported.
“The 18-year history of the festival has become one of the most important local events with national participation,” Yabari said at the opening ceremony.
He said 60 booths were set up featuring ash, a traditional Iranian slow-cooked soup, along with ash, along with handicrafts and local products. “The festival will be held in the tourist area of Nia to showcase the locality’s ability to promote food tourism and attract visitors,” he said.
Jabbari added that such festivals will help boost tourism in Aldabil. “The event itself has been a factor in increasing travel to Aldaville and encourages families to include the state and its festival in their future travel plans,” he said.
The program included cultural and artistic performances, culinary competitions, traditional games and displays of handicrafts.
Ash, the heart of the festival, is usually prepared with noodles, legumes such as chickpeas and beans, herbs such as dill, mint and coriander, and sometimes meat. Variations use a variety of grains, vegetables, yogurt, and spices such as saffron and turmeric.
Iranian cuisine combines nearby with West Asia, India and East Asia influences, reflecting the Silk Road country’s location. Culinary traditions are often described as cultural and medicinal, and food serves as a gateway to Iran’s history and identity.
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