Markazi Province is one of the most spectacular provinces and It has many natural and historical attractions. This province has a diverse climate due to its location at the junction of the Alborz and Zagros mountains and its proximity to desert areas. This climate has caused a variety of plants, fruits and vegetables to grow well in this province and create an extraordinary variety of food. Considering that the diet and culinary culture of each region depends on the food of that sector, Markazi province can be considered as one of the most productive and attractive provinces in this field. Join us in the article of the most famous traditional foods of Markazi province to introduce you to the most delicious traditional foods of Markazi province. It will definitely be interesting for you to get acquainted with the famous traditional food of Markazi province.
Ash has a special place in the food culture of the people of this region and is considered as one of the healthy and nutritious foods. Tarkhineh Doogh is a type of soup that is prepared in addition to beans in addition to beans. This dish is cooked not only in Markazi province but also in the western regions of the country and is mostly used in winter. Tarkhineh is one of the main ingredients of this most delicious traditional food of Markazi province. Tarkhineh is a substance that is prepared from a combination of whole wheat, buttermilk, tomatoes, beet leaves and other vegetables in summer and is kept dry for the winter.
Dried tarkhineh along with by-products, peas, beans, vegetables, spinach, onions, garlic, salt and turmeric are the raw materials of this famous traditional food of Markazi province. This soup is very nutritious due to the grains, legumes and rumen used in it and is rich in proteins and vitamins needed by the body.
This is one of the most delicious traditional foods of Markazi province due to its rich content of milk and wheat and it helps a lot to the growth and health of children. Other ingredients used in this dish are raisins. Raisins are also rich in vitamins and substances such as calcium, potassium and iron. Hence, it is very useful to prevent tooth decay and osteoporosis. In addition to milk, peeled wheat and raisins, other ingredients such as chickpeas, walnuts, almonds, salt and pepper are also used to prepare the most famous traditional foods of Markazi province.
This is one of the most famous traditional dishes of Markazi province, prepared from a combination of cucumber, meat, lentils, wheat, dry bread, curd, garlic, onion, dried mint, salt and pepper. To cook this soup, lentils and wheat are cooked and added to cooked meat. Then, add the cucumbers, which are chopped into rings and fried in some oil. Hot mint, hot garlic and hot onion are also used to flavor and aromatize the soup. Cucumber soup is rich in minerals such as potassium, phosphorus, magnesium, calcium and iron due to its wheat and lentils and is on the list of the most famous traditional foods of Markazi province.
Ashkeneh or he Garmeh is one of the simple and original Iranian dishes that is cooked in different parts of the country. Ashkeneh has different types that are prepared with various flavors and aromas according to the materials used in it. Egg slices, potato slices, vegetable slices and curd slices are the most famous types of slices that are cooked in different ways according to the raw materials available in different provinces and regions. In the central province of Ashkeneh, eggs are more common and are used more. Ashkeneh is a healthy and nutritious food that can be cooked easily and in a short time.
Ingredients such as flour, eggs, oil, dill, onion, salt, pepper and turmeric are used to prepare egg crumbs. To prepare, first fry the onion in oil and fry the flour in it. Then, add some water and stir until smooth. Then, add spices and dill and pour the eggs in it. Once the eggs are closed, the food is ready.
Gandineh is a kind of desert vegetable car that is used in preparing soups, breads and cookies. These vegetables, along with meat, pellets, lentils, white beans, lentils, peas, onions and spices, are the raw materials of Gandineh soup. Arakis cook wheat and use it dried in some of their foods. This dried wheat is called petle. Parshak is also called small balls that are prepared from flour and water and have become dough. Gandhile soup is usually cooked in the cold season of the year. This food is rich in protein due to the presence of grains and meat and has a very high nutritional value.
Double broth, also called double broth, is a healthy and nutritious food that is cooked in Arak city and Lorestan province and is one of their most important traditional foods. Lorestani double-breasted broth uses broth, fried eggplant, onion, garlic, peas and white beans, salt, oil, turmeric, mint and curd. In addition to these ingredients, Arakis also add white beets to their broth. Duck broth is usually served with vegetables and Sangak bread.
Kaleh Joosh, also called hot buttermilk, is one of the original dishes of Markazi province, which is prepared from curd with onion, mint, walnut, oil, salt, pepper and turmeric. To make this dish, fry the onion in oil and fry it with a little turmeric and mint. Then, diluted curd is added to it. Once the curd has reached the right concentration, add the walnut kernels, salt and pepper and bring the food to the table. Kaleh Joosh is a complete meal that is usually used with Sangak bread in one of the main meals.
Tebali kebab is made from minced meat. To prepare this item from the famous traditional dishes of Markazi province, the meat is kneaded with good onions and cut into balls. Then, meatballs are placed at the bottom of the pan. Next, cut some potatoes, onions, tomatoes and bell peppers into rings and place them on the meat. In addition to these ingredients, Ghora, Lavashka, tomato paste, salt, pepper and turmeric are used to flavor food. Due to the fact that this food is made in a frying pan and the meat is placed at the bottom of the frying pan, it is called tali bottom. Tali in Araki dialect means frying pan. Arakis serve this food with bread, vegetables and yogurt.
Meat is one of the famous traditional dishes of Markazi province. This dish is prepared from a combination of minced meat, eggs, flour, onions, tomato paste, salt, pepper and turmeric along with some fragrant vegetables. As you know, this food is a rich source of protein due to its meat and eggs and has a very high nutritional value. Arakis serve meatballs with bread and put condiments such as pickles, salads, yogurt and vegetables next to it.
Dumplings are small balls that are cooked in some water and served with bread. Meatballs in different parts of Iran depending on the raw materials used in them are slightly different and have different flavors. One of the types of meatballs is pellets or tafreshi meatballs, which are prepared from meat, pellets, vegetable meatballs, walnut kernels, apricot leaves, fried tails, raisins, salt and turmeric. Tafreshis usually serve meatballs with vegetables and yogurt.
One of the most delicious traditional foods of Markazi province that has a pleasant and lovely aroma and color is Araki shafteh or Araki meatballs. These meatballs are made from minced meat, chickpea flour, parsley, onion, salt, pepper and turmeric, and they also use tomato paste and saffron to make it more colorful. To make this food, they mix the ingredients together and knead well. Then, cut into walnut-sized balls and cook in a sauce made from tomato paste and water. Araki shafteh is usually served with vegetables and yogurt, but it also goes well with rice.
Rice is one of the main foods that has a special place in the Iranian diet. Many families use rice at least in one of their meals and eat it with stew. Rice noodles are made from a combination of rice with noodles and ingredients such as meat, dates, raisins, saffron and oil are used to flavor it. The people of Markazi province serve this delicious food with vegetables and yogurt.
Petle is a peeled wheat that has been cooked and dried. Petle has a high nutritional value and is used in a number of local dishes in Markazi province. The people of this province usually prepare petle in summer so that they can use it in winter. Pete pilaf is made from pete with rice, potatoes, lentils, salt, turmeric and oil. This food has significant nutrients due to its grains and legumes and is very useful for the health and vitality of the body.
Fosanjan stew is one of the most delicious Iranian delicacies that is cooked in all provinces of the country and is very popular. This food is prepared from ground walnuts. Due to the high nutritional value of walnuts, Fosanjan stew is very energetic and contains many nutrients. This stew is usually cooked with mutton, duck or chicken according to people’s tastes. Onion, garlic, salt, pepper, turmeric are other ingredients of this food. The difference between Fasanjan Araki and other parts of Iran is in its taste. In most provinces, pomegranate paste is used to pickle Fosanjan, but instead of pomegranate paste, Arakis pour curd in their Fosanjan, giving it a different taste.