When it comes to Kerman; The first thing I think about is the delicious sweets of this city, and after that I remembered the local food of Kerman. If you choose spring or autumn, when the weather is a little cooler, to travel to Kerman, you will experience a complete journey. There are many historical and tourist sites in this city and the variety of local food and sweets is so great that you can enjoy a unique promise on every day of your trip.
Some traditional Kerman dishes are famous and served all over Iran; You may even want to eat these foods at home. In this article from Alibaba Tourism Magazine instead of explaining the method of cooking local food in Kerman, we will discuss the taste and characteristics of these foods and a We provide a delicious tourist guide for Kerman.
Kermani dishes for all tastes
The variety of local food in Kerman is so great that people of all tastes can add at least one of the dishes of this city to their list of favorite foods. This variety can be seen both in the type of food (soup, stew, food, etc.) and in the raw materials used to cook them.
Traditional foods of different cities of Iran, while similar in cooking method, have different flavors and this unique feature of cooking In our country. Kerman is no exception to this rule. For this reason, even if you are familiar with the name of the food, we still recommend eating it in Kerman. You will probably experience a different taste.
Cumin rice; Plow in the style of the Kermanis
The proverb “taking cumin to Kerman” shows well that cumin is eaten in the name of Kerman! Kerman cumin is very famous and is usually found in the ingredients of all traditional foods of Kerman. Of course, not everyone is interested in this spice because of its special taste; For this reason, this spice may be omitted in cooking some Kermani dishes. But cumin rice always has this spice and is one of the most authentic local dishes of Kerman.
Cumin can be Served with mutton or chicken and even without meat. Pilaf is cooked like ordinary rice; But in the brewing stage, cumin or black cumin is added to it. Next to it is meat or chicken feed. Of course, other stews may also be served with this type of rice.
Ashkeneh Kermani; Simple food of Iranian cities
Ashkeneh is a food that is cooked in different cities of Iran and is simply famous. We usually eat this food at dinner. One of the charms of Ashkeneh is that at the same time, it is cooked in a unique style in each city! This food is cooked in Kerman with potatoes, eggs, tomato paste, onions, dried tarragon and other spices. You can also add cumin to the ingredients.
Ashkeneh is one of those local dishes of Kerman that you do not need a restaurant to serve; At home, you can also cook Ashkeneh in the style of the people of Kerman by combining raw materials. Ashkeneh in Kerman is also known as “hot water”.
Kermani boiling head; Joint food of Kerman, Isfahan and Tabriz
If you are from Isfahan or Tabriz, you probably think that stew is served in your city and maybe you even know how to prepare it. But stew is one of the foods that I said at the beginning of the article, even if it is in your city, you should taste it in Kerman. Because the method of cooking Kolejoosh, which is one of the local dishes of Kerman, is different from Kole Josh in other cities.
In this food, it has become a rich source of calcium and a wonderful dinner or snack. Of course, Kaleh Joosh is one of the traditional foods of Kerman and is not very compatible with modern tastes. But if you listen to the conversations of Kermani’s grandparents, you will realize that stew was one of the main foods of their diet.
To prepare this delicious dish by Kermani method, you should use curd, walnuts, tomatoes, dried mint, onions and spices. Cypress with Sangak or Barbari bread tastes better; You can also eat pickles or vegetables next to it.
Pumpkin curd; Delicious brother eggplant curd
Many people have not heard of pumpkin curd; But they are very interested in eggplant curd. If you are one of these people, we recommend you go to Kerman or Shiraz and try pumpkin curd. You will probably love this dish as much as eggplant curd. By the way, even if you do not like zucchini, it is better to try Kerman squash curd once. This case of Kerman local food completely changes your opinion about pumpkin.
To prepare this dish with zucchini, walnut kernels, curd, onion, garlic and mint Hot and spices are needed. Some people also add grated tomatoes to this food.
Kerman squash curd has similarities to pumpkin curd or Mazandaran lamb squash; But their taste is different. Local food of Mazandaran is also one of the foods that stimulate the appetite of even the most ardent people!
Kebab Zargari; Kerman traditional style kebab
When Teflon and non-stick frying pans were not yet invented; The Kermanis ate golden kebabs instead of pan kebabs! This member of the list of local dishes of Kerman is also one of the dishes that are served with bread and is a good choice for both lunch and dinner. This food from the houses of Kerman has entered the menu of restaurants in this city and you can taste Kebab Zargari in the traditional restaurants of Kerman.
To prepare this type of kebab with minced meat of mutton, onion, tomato, potato And we need spices. Also, if you cook this food in the hot season, you can add fresh green pepper to the ingredients of this food. Some Kermanis serve Zarbari barbecue with rice and even cumin, and this is quite a matter of taste; But this dish is usually served with traditional Iranian breads.
Gipa Kermani; Kerman local food
This local food of Kerman is also one of the foods that some people like and others can not even tolerate the smell. This is true of all foods that contain sheep’s milk or rumen. It is interesting to know that Gipa Kerman or Dolmeh Sirabi is one of the traditional dishes of Kerman that in the past only the nobles of this city ate it!
For preparing rumen, rice, chickpeas, onions, saffron, We need cumin and other spices and mutton. After preparing the GIPA material, the sheep’s syrup is filled with it and then it is made into a bundle and sewn with thread. The scallops are then placed in boiling water to cook. The method of cooking this food is simple; But to fully cook a sheep’s rumen, it must be left on the heat for at least 4 hours.
In Kerman, a variety of common Iranian stews such as Ghimeh, Qormeh Sabzi, Fosanjan and are served and there are also restaurants in this city. But according to traditional cookbooks, only two stews and plums have been registered in the name of this city and it is known as the local food of Kerman.
Stew to; Kerman sour and sweet food
Stew is one of the local dishes of Kerman, in which Beh and Bukhara plums are used. In addition to these two ingredients, there are stews such as meat, onion, sugar, lemon juice, saffron and spices. Considering these ingredients, you must have noticed that plum stew has a sour and sweet taste, and foods with this taste are among the most delicious choices you can have for a lunch or dinner.
The Kermanis also serve this stew as dawn or iftar in Ramadan. Plum stew is usually served with plain rice or saffron. People who like cumin may add this spice to stew ingredients or eat it with cumin instead of plain rice.
Plum stew; Kerman authentic food
Plum stew is one of the local dishes of Kerman and is not cooked in any other city. This stew also has many properties in traditional medicine. To prepare Kermani plum stew, we need dried plums, pinto beans, tomatoes or tomato paste, dried parsley and coriander, meat, onions, lemon juice and spices. By eating this stew, you will notice its dominant acidity; Of course, people who do not like the sour taste, can use a variety of plum sweets to cook this stew. It is better to eat hot drinks after that. Because plum, despite all its properties, has a cold nature and excessive consumption causes problems.
Kerman plum stew is served both for entertaining guests and is a home-made meal, usually in Plum ripening season (spring and summer) is a permanent member of the food list of Kermani houses.
Asha is one of the local dishes of Kerman that is suitable for all meals. Some of them can be eaten for breakfast and almost all of them are suitable for lunch, dinner, snack and iftar and dawn of Ramadan. In addition to good taste and compatibility with the taste of our Iranian food, dishes are also useful for the digestive system. There are different ingredients in Kermani dishes and therefore these foods can be preferred by people with different tastes.
Ash fasting; Kerman local food
Ash is a fasting food that is associated with the beliefs of the Muslims of Kerman. The custom of the Kermanis is to cook fasting in mosques and husseiniyahs and distribute it among the local people. More interestingly, a few days before the month of Ramadan, several people were walking in the streets of each place as brokers, taking the raw materials needed for fasting food from the neighbors. The vows of the ingredients of this dish are common among the Kermanis.
Fast food ingredients include peeled barley, legumes such as peas and beans And lentils, stewed vegetables, curd, mint and hot onions. According to the people of Kerman, eating fasting food has a reward and makes fasting easier for them. The main source of this case is the local food of Kerman and the beautiful customs that accompany it, goes back to the city of Bardsir.
Ash Omaj; Iranian winter food
Omaj soup, like some other local dishes of Kerman, is shared with several other cities in different parts of Iran. This food is also known in Kerman by other names such as Ash Amaj and Omacho Ash. This dish is cooked similar to the soup of Yazd. Yazd and Kerman are two neighboring provinces that have a similar food culture; For this reason, there are many local foods of Yazd in Kerman.
Omaj Kermani soup ingredients including beets, flour, lentils, onions, dried mint, cranberries or Vinegar, vegetable soup. There are also special spices such as cumin, black seed, egg (dill seed) and kasrak (aloe vera) in the recipe of this soup. Omaj is one of the traditional foods of Kerman that is served in winter and is used to warm the body and its compounds are useful for strengthening the immune system against flu and colds.
Wheat milk soup; Traditional appetizer of Kerman
This soup is served as an appetizer and snack in Kerman. Wheat semolina is one of the main ingredients in traditional Iranian food; Because in ancient times, the people of Iran used to grow more wheat and barley and cook food using their semolina. In the past, rice was rarely served and was usually eaten by aristocratic families.
بلغور گندم It is one of the most nutritious nutrients for the digestive system and its presence in milk wheat soup has made this food a soothing digestive system. The ingredients of this tonic soup include various ingredients such as minced meat, wheat semolina with milk, chickpeas, onions, noodles or curd, garlic, hot mint and spices. To make wheat semolina with milk, also known as milk wheat, you need wheat semolina, milk, saffron, turmeric, cumin, black seed and salt and pepper. This dish, like other local dishes of Kerman, is a favorite of Iranian taste and is compatible with our food culture. For this reason, usually all the guests of Kerman enjoy eating this soup.
Soups, like soups, are among the most traditional foods in Iran. Common broths that we all know are served in all cities of Iran. But in addition to them, many cities in Iran have broths that are cooked in the special style of the people of that city. Some types of Kerman broths are common with other cities and others are considered as local dishes of Kerman.
Goat broth; Kerman local food
Whether you serve goat broth as a broth or as a stew with rice, it depends on your taste. Many people confuse it with Halim Badamjan when they see this member of Kerman’s local food list for the first time. The two foods are similar in appearance; But each of them has its own taste.
Goat broth is prepared with high-fat mutton, and the fresher the meat, the better the taste of the food. Garlic, onions, peas and spices are other ingredients in this broth. Some people add other ingredients such as walnuts, curd, potatoes and cumin to the ingredients of this food according to their taste. If qormeh goat is served as a stew, instead of chickpeas, cotyledons can be used in its ingredients.
Cumin broth; Beanless broth
In some Iranian broths, there is no mention of chickpeas and beans and no other beans. The name of cumin broth indicates that it is one of the local dishes of Kerman and is not shared with any other city. Only high-fat mutton, onions, garlic, cumin, tomato paste and spices are used in this broth. Some people use dried fragrant vegetables such as tarragon or savory to taste better after cooking the broth.
Since the amount of cumin in this type of broth is high, it is not compatible with everyone’s taste. So if you are not interested in cumin in Kerman, it is better to skip this food and go to other local dishes of Kerman.
Mantjneh broth; Kerman local food
Like fasting soup, stewed broth is one of the local dishes of Kerman that is associated with religious occasions. This connection is so great that it is also known as Imam Hussein broth. The composition of this broth is slightly different from the usual broths in Iran, and for this reason, its appearance is different from what we think about broth. The raw materials of this broth are very diverse and include chickpeas and pinto beans, onions, neck or head meat with tail, dried or fresh aromatic vegetables (tarragon, parsley, fenugreek), potatoes, apricot leaves, peach leaves, bay leaves, Tomato leaves, walnut kernels, lemongrass, tomato paste, cumin and other spices. By knowing the ingredients of this stewed broth, you will realize that by eating it, you will experience a different taste.
In the past, this broth was cooked in large copper pots as a vow of Muharram nights and was placed on the stove for about 12 hours. It tastes much better when cooked in large quantities. But now Kermanis serve this food in homes and restaurants.
Leaving aside the local food of Kerman, we come to the most delicious snacks of this city. Kerman sweets are so famous that many travelers take them as souvenirs for their loved ones. Of course, some sweets can not be taken as souvenirs. This issue alone can give you the best reason to travel and visit Kerman!
قاووت; Useful snacks
Qavut is a very strong concoction that different seeds are used to prepare it. Qavoot Kerman is prepared in two ways. Ingredients of the first method include portulaca oleracea, poppy seeds, port coffee, barley, flaxseed, coriander, cardamom and cinnamon, cinnamon, ryegrass, case, black seed, lettuce seed, jdva and sugar.
Qavoot The second method also uses sesame, flaxseed, cinnamon, black seed, poppy, portulaca oleracea, coffee beans, pistachio kernels, almonds, walnuts, coconut, eggs Dill, sunflower seeds, melon seeds, watermelon seeds, pumpkin seeds are prepared.
Qavut can be mixed with water alone and eaten. Some people mix it with milk or tea and eat it as a snack. Of course, the method of combining and preparing Kerman qavoot has special principles, and for this reason, it is necessary to buy it from souvenir and confectionery stores in Kerman in order to have a good taste.
Faludeh Kermani; Delicious Iranian snack
Faludeh is present in all cities of Iran; But Faludeh is famous in some cities such as Yazd, Shiraz and Kerman. The most famous faludeh in Iran is Shiraz faludeh; But Faludeh Kermani’s exam is not without merit.
This type of faloodeh is not a string and is prepared in the shape of a ball and in its juice, in addition to sugar and water, there is also mint or rose juice. Some people also use seeds such as syrupy eggs or sorrel according to their taste in the dish.
Pistachio halva; Traditional sweets of Kerman
Pistachio alone can be a tasty and nutritious snack; But when it turns into pistachio halva, its taste is combined with the sweetness of sugar, the aroma of cardamom and saffron, and it creates a unique taste. Pistachio halva is one of the traditional sweets of Kerman that you can make at home. But since professional confectioners in Kerman specialize in baking this pastry, they can offer you pistachio halva with the best taste. The professionalism of Kermani chefs and confectioners is another reason why I say it is better to taste local Kerman sweets and food only in this city.
Flour, pistachios, butter, sugar, saffron, cardamom, rose and rose are needed to prepare pistachio halva. Of course, different herbal essences are used to make pistachio halva, and this creates a different flavor for different halvas.
Kamach Sehan; Original Kerman sweets
Kamach or Kamaj Sehan Kerman can be seen on various occasions such as feasts, ceremonies and celebrations and at the Kerman table. The presence of nuts in kamach has made it a useful snack for children. In the composition of this sweet, various ingredients such as wheat germ flour or wheat, wheat flour, sourdough, sugar, special spice (cumin, anise, black seed, turmeric, clay flower), local oil or butter, crushed dates and ground walnuts There. Making kamach sehan requires special skills and if you are going to make this dessert yourself at home, you have to practice a few times.
Kamach Sehan can be found in almost all pastry shops, souvenirs and souvenir shops in Kerman and is a strong snack for when you are walking among the tourist attractions of Kerman.
Clamp; Kermani lasting sweets
Kolmepe is one of the dry sweets of Kerman. The clamp does not rot on the way back and stays fresh if it is not exposed to the air. These features make Kolmepe a great souvenir of Kerman trip. Kalemeh Kerman is a sweet that is filled with dates, local oil and rose, and the sweet itself is prepared using flour, egg yolk, milk, baking powder and solid oil. .
Pole; Joint souvenir of Yazd and Kerman
The origin of Qutab sweets goes back to Yazd. But as we said before, the proximity of Kerman and Yazd has caused them to have a similar food culture and many local sweets and dishes of Kerman are cooked in Yazd. Of course, the raw materials and the method of preparing Qatab Kerman are different from Yazdi sweets.
Sweet yogurt, flour, liquid oil, powdered sugar, pistachio or almond or coconut powder, ground walnuts, sugar, cardamom and cinnamon are needed to prepare Qatab. Kerman pole is wrapped in a special way and then fried in a lot of oil. After frying, the sweets are rolled in powdered sugar and decorated with pistachio or coconut powder.
The last word; Kerman is both fortune-telling and watching
The diversity of food culture in Iranian cities should also be recognized as a tourist attraction of our country. The fact that we can try unique flavors by traveling to any city is a feature that is not found everywhere. In this article, we introduced the local cuisine of Kerman and the surrounding cities.
We have already talked about the sights of this city. Now Kerman tourism guide is complete and you know what places to see and what to eat in Kerman! The only thing left is to go to Kerman and book accommodation in this city. Since you are familiar with Alibaba, you probably know that our collection provides travel services to Kerman from different cities of Iran and has been with you since the beginning of your trip.