Top 10 Local Kerman Foods You Must Try
Discover new and local Kerman dishes that have the aroma and benefits of cumin
The local Kerman foods can be divided into three categories. All kinds of soups, pilafs, soups, and Kermani stews.
Kerman is a tropical city that has a variety of cuisines. Examples of these foods that I mentioned in the previous articles can be mentioned Boz ghormeh and Kaleh josh.
But today, in this article, I will talk about more dishes and important details about these local dishes, which will be very interesting for you.
So stay with Meals Cook until the end of the article so that you don’t miss the list of delicious and very unique Kermani dishes that few people have talked about until now.
Top 10 Local Kerman Foods List
| 1 | Boz ghormeh Kerman |
| 2 | Zireh polo (Cumin Pilaf) – Fragrant rice with cumin. |
| 3 | Ash roozeh Kerman _Noodle soup with small meatballs. |
| 4 | Abgoosht matenjeh_ A special dish often served during religious ceremonies |
| 5 | Abgoosht zireh(Cumin Stew) – Made with the famous cumin of Kerman |
| 6 | Abgoosht kashke bademjan |
| 7 | Khoresht Aloocheh – A sweet and sour stew. |
| 8 | Ashe gandom- A hearty soup, especially for Ramadan. |
| 9 | Kale joosh Kerman _An excellent local soup with curd and walnut kernels |
| 10 | Eshkeneh – A simple and traditional egg-based soup, often served with bread. |
1. Boz ghormeh Kerman
Boz ghormeh is one of the traditional dishes of Kerman, which is made with goat meat, which is why it is known by this name.
This food is used a lot in the nomads of Kerman and it is usually less watery than other dishes and is served with Iranian bread and rice.
It is also very famous among Kermani dishes and Local Persian foods and is used in almost all cities of Iran.
2. Zireh polo (Cumin Pilaf)
Zireh Polo(Cumin pilaf) is one of the traditional dishes of Kerman, which is prepared with cumin and rice. Since cumin is one of the most famous spices and souvenirs of Kerman, the people of Kerman use this special spice in most of their dishes.
Due to the hot nature of cumin and the cold nature of rice, cumin pilaf finds a balanced character and therefore, it is suitable for autumn and winter. You can prepare this dish with chicken, pieces of meat, minced meat, and meat.
In general, zireh polo is prepared in a traditional way without meat and is completely vegetarian, which is also used for vegetarians.
Cumin (/ˈkʌmɪn/,[2][3] /ˈkjuːmɪn/;[2][3] US also /ˈkuːmɪn/;[2] Cuminum cyminum) is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region.[4] Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form.
Sourced:wikipedia
3. Ash roozeh Kerman
Ashe roozeh is one of the traditional dishes of Kerman, which is mostly used during Ramadan. This soup is cooked as an offering in mosques and distributed among Muslim and fasting people.
The ingredients of this soup include peeled oats, legumes such as peas, beans, and lentils, vegetable soup, curd, mint, and hot onions.
Preparing Ashe roozeh(fasting soup) to soak all the beans the night before to remove their bloating. Then we cook the beans and add lentils and vegetables in the last half hour.
Then, in the last step, we add hot mint and curd. After all the ingredients are cooked together, the fast food is ready and you can serve it with Sangak bread or Barbari bread.
4. Abgoosht matenjeh
Abgoosht Matanjeh belongs to the city of Rafsanjan in Kerman, and it is one of the famous dishes of Kerman, which is prepared for Nazri during Moharram and Ramadan.
The basic ingredients of this dish are like Iranian Abgoosht, to which tarragon, fenugreek dried parsley, plum leaves, and walnuts are added.
To prepare Matenjan Kermani broth, soak chickpeas and beans the night before and mash some. Then, fry the onion, meat, and tail, add beans, beets, walnuts, apricot leaves, and lemon to it, and cook for 2 to 3 hours.
Finally, add potatoes, tomato paste, dried vegetables, and dried tomatoes, and wait until the broth settles.
5. Abgoosht zireh
Abgoosht zireh is another authentic dish from Kerman, which is very nutritious due to the presence of cumin and has high nutritional value. Unlike Iranian Abgoosht, peas, beans, and potatoes are not used in this dish.
In most Kermani dishes, cumin is used, which has a warm nature and a very pleasant aroma. It is highly recommended for treating stomach inflammation, constipation, and even for weight loss.
To prepare Kermani cumin broth, first, fry the onion in oil and then add meat, garlic, and turmeric and fry well.
After cooking the meat, add tomato paste, cumin, and black pepper to the mixture with boiling water and let the food cook for about 3 hours.
Finally, add salt and boil a few more until the broth settles.
6. Abgoosht kashke bademjan
Abgooshte kashk o bademajn(Eggplant curd broth) is one of the most delicious local dishes of Kerman, which is made with eggplant, chickpeas, beans, beets, and potatoes, which has a very interesting and different taste.
To prepare this dish, put chickpeas, beans, meat, onion, and water in a pot and let all the ingredients cook together. After three hours, we add the potatoes to the pot along with the spices.
Fry the eggplant and beet in another pan. Add a little of the water from the broth to the eggplant and beetroot mixture to cook together.
Beat half of the cooked mixture and pour it into the broth.
In the last ten minutes, we add curd. Kermani eggplant curd soup is ready.
The other half of the cooked eggplant and beetroot mixture is decorated with cucumber and eaten next to this dish. This dish is served with Sangak bread or lavash bread, like Iranian Abgoosht.
The beetroot (British English) or beet (North American English) is the taproot portion of a Beta vulgaris subsp. vulgaris plant in the Conditiva Group.[1] The plant is also known as the table beet, garden beet, red beet, dinner beet or golden beet.
Sourced:wikipedia
7. Khoresht Aloocheh
Khoresht aloocheh is one of the authentic and colorful dishes of Kermani. This dish is one of the famous dishes of Kerman, like goat meat, which is popular throughout Iran.
Due to its sweet and sour taste, aloe stew is one of the stews that children like very much.
This dish is prepared from a combination of pinto beans, meat, dried plums, local dried vegetables, and tomato paste, which is served with Iranian rice at the end.
The way to prepare Kermani plum stew is that first, you have to cook the pre-soaked pinto beans in a pot with water.
In another dish, fry the meat well with chopped onion, turmeric, salt, and black pepper. After that, add the tomato paste to the meat. Then we add cooked beans to this mixture.
We add water to this mixture to cook together for three hours. Then we add the plums to the mixture along with the dry greens to cook for another half an hour and the stew is fully cooked.
Aluche Kermani stew is ready and you can serve it with Iranian rice and enjoy it.
8. Ashe gandom Kerman
I think Kerman is the city of Iranian ash. The next famous Kermani dish that I want to introduce is ash gandom Kerman. This food is usually used in all three meals: breakfast, lunch, and dinner.
A healthy and very nutritious food that is prepared from the combination of wheat semolina, milk, mutton, curd, chickpeas, brewed saffron, and black cumin and is decorated with dry mint and fried onions.
The way to prepare Ashe gandom Kermani is to first grind the wheat cook it with milk and spices and then dry it on a cloth.
We cook the peas separately half-cook the meat and then fry it with hot onions and spices. We crush the semi-cooked meat and add it to the milk-wheat mixture along with peas and curd until they cook completely together.
Finally, we decorate and serve the soup after it is fully cooked.
9. Kaleh joosh Kerman
Kaleh joosh is a traditional Iranian food that is used in different ways in the cities of Isfahan and Kerman. The basis of this food is based on curd and contains calcium and protein.
Koleh josh is usually prepared with curd, walnuts, and dried vegetables. However, in the Kermani stew model, tomatoes are also added to this mixture and create a special taste.
First, puree tomatoes with a food processor. Then add two glasses of water to the curd to dilute it. Fry onion in oil and add tomato puree to it. After these ingredients are fried and the tomato juice is reduced, we add walnuts, dry mint, and spices to them.
Then we slowly add the curd to the ingredients and stir in very low heat. Let the curd cook with the ingredients on low heat for a few minutes. Kermani stew is ready and you can eat it with Barbari bread or Sangak.
10. Eshkeneh Kerman
Eshkeneh Kermani is one of the most popular dishes in Kerman and even Iran. This dish is made from a combination of this dish in Kermani style with potatoes, eggs, tomato paste, onions, dry tarragon, and other spices. You can also add cumin to its ingredients.
First, we fry chopped onion with spices and then add tomato paste and wheat flour and fry.
After that, put the chopped potatoes in it and fry it a little, and finally pour water on the contents and let it cook for 10-15 minutes.
After that, you have to break the eggs into the contents and mix them add a little salt, pepper, and tarragon to your eshkeneh and mix and let the contents cook together for 45 minutes finally put it in a suitable container Serve lavash bread or sangak bread.
Conclusion
The cuisine of Kerman is very diverse and is mostly prepared from very delicious soups, stews, and pilafs.
These foods usually contain cumin, which is one of the unique souvenirs of Kerman city.
Cumin is a very aromatic and tasty plant seed and is suitable as a spice to relieve stomach bloating in foods.
These dishes are usually served in the months of Ramadan and Moharram and are great for religious occasions. Most of these dishes are prepared from cumin, meat, potatoes, and beans.
