Gilan is located to the north near the Caspian Sea, a very humid and green place with many friendly people and a great food culture. Sea culture, farms, fishing coasts and rice fields are part of this beautiful land.
Almost eight years ago, the city of Rasht was listed by UNESCO as a creative gastronomic city. The reason for this is the rich food culture and the presence of the vast variety of local cuisine in Rasht. It is a city that relies on a rich history and culture to preserve its traditions, and continues to maintain and showcase local cuisine.
Food is very important to the people of Gilan and they care very much about it. This importance can be seen in the various foods of the state, especially in the capital city of Rasht. Furthermore, because of the climate and weather of the region, it celebrates the land with a variety of flora and fauna, and this diversity has influenced the formation of people’s food culture. Having a variety of plants, chicken and sea animals allows the inhabitants of this land to cook a variety of dishes.
Gilan cuisine
Torshi Shami or Shami Torsh
Torshi Shami is one of the most popular dishes in Gilan. This dish combines minced beef or lamb, onion, tomato, pomegranate paste, cilantro and parsley.
Shami Torsh is cooked in tomato sauce, which makes it tender. It’s really tasty and goes well with bread and sabji (vegetables), or rice. You can eat it in the plains too.
Mahi Doody (smoked fish)
Throughout history, humans have used geniuses to find new ways to preserve food. Freezing, jam production, vinegar use, smoking are just some examples. Smoked fish are very popular in northern Iran. They erase the fish, put them in a pool full of salt for a few hours, then hang them inside the room to suck them in the golden colour. The fish are two weeks off and hanging in a cold, dark room until ready.
To serve smoked fish, you need to place some of it in a small clay pot, place the pot on top of steamed rice, and steam the fish and cook it. Steam cooking is a great way to serve smoked fish.
Bughari Gatorug
Baghali Ghatogh is one of Gilaki Food’s most famous local dishes. It is made with rush beans served with garlic, dried dill, butter and turmeric. After combining the above ingredients, add eggs to this mixture. You should serve food along with rice.
Torsh-e Tareh
Garlic is an integral part of Guilan’s local cuisine. Even if the garlic is not used in the food itself, you will still find it next to the food and on the table. The famous Girani food, Torstale, also has garlic. Roasted garlic with rice, turmeric, water and eggs, along with special northern vegetables.
Food is oddly perfect in terms of smell, colour, properties and taste.
anarbij
Anarbij is a hearty, flavorful dish from Gilan Province. The delicate meatballs are gently cooked in creamy walnut sauce and seasoned with fresh herbs and pomegranate molasses.
Mirza fake
Mirza Gasemi is one of Gillan’s most famous local dishes. Its popularity has also increased dramatically, making it easily cooked and consumed in all parts of Iran. The recipe for this food is very simple. This issue is not effective in making it popular. All you have to do is grill your eggplant and add chopped tomatoes. Next, add the desired number of eggs to the mixture, along with garlic roasted with tomatoes and eggplants. Traditionally, Mirza Ghasemi comes with rice, but can also be served with bread.
Kabab Torsh
Kebabs are typical Iranian (and Middle Eastern) dishes that are widely available in Persian restaurants both in Iran and overseas. You will also be on the centre stage at the dinner table in a Persian house. Iranians have both the tendency and ability to increase their dishes according to the availability of ingredients in a particular region, and kebabs are no exception. The dish has its origins in Iran’s Caspian Sea region, and the climate is useful for growing a wide range of agricultural products, fruits, herbs and of course rice.
You need to make kabab tosh with chopped walnuts, garlic and onions, chili peppers, pomegranate paste, specially chopped vegetables and fresh meat.
Morgh-e Torsh (sour chicken)
Chicken, onion, garlic, cob, orange juice, parsley, cilantro, mint. These ingredients and egg combinations are added to the final stages of cooking, and when the stew becomes thick, it makes a sour chicken from Ziranis.
Gilang Desert
Kaka (pumpkin pancakes)
These pumpkin pancakes are very easy to make, and add cardamom and rose water to add a Persian twist. They are fluffy and taste like autumn!
These homemade pumpkin pancakes have a Persian touch by adding a little rose water. In Persian, it is called pumpkin pancake kaka. They are very common in the north of Iran and are usually topped with walnuts and pistachios.
Start by mixing eggs and sugar, then add rose water and pumpkin puree. Once fully mixed, add the milk, flour, baking powder, cinnamon and cardamom and mix until large chunks are invisible. Don’t overmix the batter. A small lump is not a problem at all.
Start pouring ¼ cup batter into a non-stick pan that is heated over medium heat and cook on each side for 2-3 minutes. When ready, top with nuts and syrup.
Reshteh Khoshkar
Reshteh Khoshkar is a traditional cookie originally made in the sacred month of Gilan, especially in the northern Iranian province of Ramadan. Usually served during fast meals at dusk.
When Ramadan begins, Reshth Khoshkar bumps into shelves throughout the state.
The main ingredients of Reshteh Khoshkar are rice, sugar, walnuts, spices such as cardamom and cinnamon.
Cookies are made from a hot copper tray and after purchasing and taking home, you need to fry them in a small amount of butter or oil. It is then placed in a sorbet made with water, sugar, cinnamon and cardamom. After a few seconds, the cookies will be sweet and can be served.
Escamu
Escamo is a traditional Gilan ice cream made with summer fruits, often made with sour fruits such as cherry, plum and Cornelian cherries.
Fuman cookie
Fuman cookies are made up of two layers. The inner layer differs from the outer layer and contains walnuts, nutmeg, cinnamon, cardamom, sugar and oil. The cookies are decorated with stamps.
Gillan Side Dish
Zeytoon Parvardeh
Zeytoon Parvardeh is one of Gilan’s most popular side dishes. Zeytoon Parvardeh is marinated with walnuts, pomegranate molasses, garlic and herbs.
This classic Persian marinated olive dish is usually served alongside a main course and is packed with crispy walnuts and pomegranate seeds for appetizers and snacks.
Torshi Ir or pickled garlic
When I ask the Persian what the inseparable side dish of Gillan’s dishes is, he will probably reply “Sir Torsi.” Sir Torshi is one of the most delicious Persian Torshi ever.
Sir Torshi is mainly made from garlic cloves and vinegar. This amazing sourside dish, usually served with many Persian dishes, will intensively enhance the flavor of your main course.
Kal Kebab
Kal Kebab is one of Gilani’s delicious dishes, which uses very simple ingredients such as garlic and eggplant. Usually served as a side dish, dessert or flavor, giving it a unique taste.
Edited by Mohaddeseh Pakravan