TEHRAN – The annual Samanu Pazan Festival took place last Friday in the town of Dalak in North Holasan, bringing together a large crowd of tourists and locals. The event, organized by the Department of Cultural Heritage, Tourism and Crafts in Garme County, located in eastern Iran, was made from the preparation of Samanu, wheat bacteria, one of the region’s most precious traditions. We celebrated a sweet, nutritious paste.
According to Department Head Vahid Mahmoudifar, the festival aims to maintain and promote this ancient cultural practice that has been handed down for generations. The event featured 14 giant pots cooking, each capable of producing 150 kilograms of products.
The tradition of Samanu’s preparation in Dalak and nearby city Bojinod is deeply rooted in the family heritage, given recipes given to grandparents to their grandchildren. Surprisingly, Samanu made in the region can last up to two years without refrigeration, a testament to its unique quality and preservation technology.
Dalak, often referred to as Iran’s “Samanu capital,” is famous for producing Samanu, which has an exceptional flavour and longevity. The festival not only celebrates this local product, but is also allying with Iran’s New Year spirit. The Samanu is one of seven items placed on the table found in the hasht, symbolizing renewal and the arrival of spring.
The festival is an important event in the region’s tourist calendar, offering a glimpse into the rich cultural heritage of North Holasan, and highlighting the craftsmanship behind Iran’s most beloved culinary practices. Masu.
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