What is the best food in Isfahan? Traveling is not just seeing the historical or natural places of a city or country, just buying souvenirs and resting and diversifying and changing the climate. What you should not forget about your trips is to eat foods. And our aim from eating foods is not the foods that we can eat in our homes or restaurant, we mean special local foods of that city or country. In the past articles, we advised you to How to buy souvenirs from Isfahan. Now it is time to tell you what to eat when you go to Isfahan?
The most famous food in Isfahan and perhaps the best food in Isfahan is Beryan. Many people think the name of this food is Beryoni. But they do a mistake. Because the name of this meal is Beryan, and it is called in the name of Beryoni with the Isfahani accent. And They called the store which is cook Beryan, Beryoni. Some have said that Beryan is returning to Zarathustra’s day that we have nothing to do with them. Because evidence suggests this food cannot be more than 400 years old. According to the history of Isfahan during the Qajar era, 68 shops of Beryan were in Isfahan. After the mill, Attari (Perfumery) and Kish weaving, Beryan was in fourth place. At that time, the food had a lot of fan and special kitchens which cooked this food, had a meat quota! Bryan is made from sheep’s meat, white liver of lambs, Isfahani spice and onions.
The people of Isfahan from ancient times were famous for being luxuries. Therefore, some believe that the origin of this food is from Isfahan. What’s the matter now? “Morasa” means “Jewelry shown”. Since the important ingredient in this food is a few kernels such as almonds and pistachios, and the kernels are both expensive and beautiful, they are called Jeweled Rice or Morasa Polo.
Barberry is another important part of this food.
Kaleh-Joosh is an Isfahani fast food. It means an early and delicious meal. Of course, when we say Isfahan , we didn’t mention just Isfahan. But this food comes from the small towns around Isfahan and it is popular; you may have heard the name of this food a lot, because it is cooked in many cities, but it is said that its origin is from the Qashqai and Isfahan. Whey and walnuts, dried mint and onions are the ingredients of this food.
The cooking of Eshkeneh and Kaleh-Joosh is the same as maybe some think that people in Isfahan do not cook a lot. The reason for baking these simple foods has been agriculture! Why? In the past, workers, or the so-called Tulaki (Tulaki, in the local language, meaning “Shalikari”) who were going to work on the farms, were obliged to take their breakfast themselves. But their lunch has been the responsibility of the landowner. The owner of the land was given Eshkeneh as a meal for both fast food cooking and low cost price. It is also cooked in different cities and made from butter, onion, flour, and eggs. Some makes it with tomato sauce and some do not.
Halim Bademjan and Kashak-e Bademjan
It’s strange, but some people say that both food is also a local food of Isfahan. Although this food is much more popular than the foods mentioned above. You should know that eggplant, rice, whey and meat are the main ingredients of this meal.
Gheymeh Rizeh Nokhoodchi
Gheymeh Rizeh Nokhoodchi or Ghermeze Nokhoodchi is made from a mixture of meat and flour of chickpea. But this food is different from the meatballs, and the difference is in the amount of meat.
Few people cook this meal these days. Except small towns around of Isfahan for remembering the past. its name is Torosh but it is amazing that it will tastes sweet! The ingredients are sheep and plum, apricot leaves, and date sugar or Sugar.
Meat and beans (Yakhni Lobia)
Meat and beans, or Ghostaw is something between Halim and Broth. In Isfahan, they cook lamb meat, some vegetables, white beans, rice and onions in a dish of copper, pounding it and then serving it for you. In Kashan, you may serve this food like Dizi.
They mix meat, onions and tarragon, and put them in the water where meat and onion was cooked, then they add Potatoes. They arranged it in a special form in dishes that it doesn’t seem same.
Shole Beryoon-e Rizeh
Shole Beryoon-e Rizeh cooked with meat and rice, onions and black beans, and it has fine taste and very good flavor and it looks like Halim.
Polo Mush and Ghomri
We finally got to Polo. Ghomri is a cabbage that cultivated around Isfahan. So the people decided to eat it. This Polo has both flesh and greens. We did not eat. But they say that this food is very delicious.
Mush and Ghomri
Again another bread food.it seems people think about that it is not good to have just one kind of food from a product, then they decided to cook a pottage.
Sheep meat and Mush are cooked separately, and after the meat got half-cooked, they add the grated Ghomri cabbage and at end they pounding it.
Old food that is less commonly remembered these days and more cooked in homes and rarely found in restaurant. The cooks of Isfahan cook Koko Ghandi using potatoes, eggs, saffron, sugar, rose water and lemon.
Try Zardak Kabab or Mashti. The food is like Kotlet, with the difference that it is slightly sweet and some are soaked in the sauce. Meat, onions, flour, vinegar, sugar, and saffron are the main ingredients of this food. This food can be eaten both with bread and with Polo.
Zardak is something like carrots. They call it Iranian carrots.
The people of Isfahan were so high class that they had desserts when nobody know what dessert was. Khoresht-e Mast and Haft Dokhtaron Kachi are the popular desserts of Isfahan.
The first impression of all non-Isfahan people when facing the name of Khoresht-e Mast is asking why “Mast” (meaning yogurt)? How come they used this word? Well, yes! They used “Mast” and the food is even sweet too!
The reason for this impression is that people think this food is served with rice, just like the other stews (Since stews are called Khoresht in Farsi) But no! In fact, this food is just another strange food like Dough and Baklava and is actually a dessert; which either comes with the main food or it is served after the main course while it is cold. This dessert has been said to be a luxurious one and it is still. That’s why Khoresht-e Mast has been often served in stylish luxurious parties.
Kachi Haft Dokhtaron (Bibi Hur)
Kachi Haft Dokhtaron is the name of a ceremony during which people cook Kachi with the presence of seven girls. People believed that in the past, a poor girl, forced by her stepmother, went to the desert every day to pasture the cows and to spin cotton. One day, the king’s son sees the girl and falls in love with her. The boy’s family disagree with their marriage and because of that, the girl makes a vow to the god that if they could marry each other, she would cook Kachi. This ceremony is performed on Tuesdays, in some neighborhoods or cities of Isfahan. Women say that this Kachi should be made under the roof of a house, away from the eyes of strangers and men should not eat it! Allah Akbar!Other foods
Other foods from Isfahan include:
• Isfahan Tas-Kabab
• Meat and Lentils
• Meat and Pea
• Kofteh Shevid and Baklava
• Chicken and Sloe (Alu_bkharra)
• Ash-e Somagh