Marivan Popular Foods
Top 25 Kurdish Foods and Recipes
If you plan to travel to Marivan, seize the opportunity to indulge in local Kurdish cuisine, featuring delectable pilafs, distinctive stews, and renowned grilled fish. These dishes not only showcase the cultural richness of Kurdistan but also offer remarkable nutritional benefits thanks to their fresh ingredients. Prepared with locally sourced vegetables and herbs, these meals are characterized by their unique aromas. Kurdish cuisine is representative of Western Asian culinary traditions, predominantly based on meat and rice, and enriched with a variety of herbs, vegetables, and spices. The Kurdish food repertoire includes dolmas, biryani, kibbeh, barbecue fish, barsagh, kelane, and more. These dishes are so delightful that you might find yourself savoring every bite! Exploring these flavors while traveling through Kurdistan will undoubtedly enhance your journey. The list of Kurdish dishes extends far beyond what is mentioned here, offering a diverse array of flavors and experiences. While in Kurdistan province, make sure to sample these exquisite cuisines to create lasting memories of your travels.
Traditional Kurdish Food- Qayermeh
Qayrmeh, also known as fried artichoke, is a traditional dish from Kurdistan served with rice or bread. To prepare qayrmeh, the artichokes (or celery) are peeled and chopped, then coated in a thick sauce and fried until golden. The sauce is crafted from eggs, water or milk, brewed saffron, butter, and flour, creating a rich flavor profile that complements the vegetables beautifully. This dish highlights the essence of Kurdish cuisine, which is renowned for its use of fresh ingredients and aromatic spices.
Kurdish Food- Raisins Pilaf
Raisins Pilaf or Yekaveh is one of the oldest and most authentic local dishes in Kurdistan, primarily prepared in the Uramanat region of Marivan. This dish boasts a history that spans over a thousand years. Yekaveh is a staple meal that the people of Kurdistan traditionally cook on Yalda Night. In ancient times, when sheep were slaughtered in early autumn, the meat was thoroughly cooked and then fried in oil. It was stored in clay pots for use during the winter months, and this preserved meat was known as Qavorme. To prepare Yekaveh, this Qavorme meat is combined with onions, raisins, dates, and bulgur. Nowadays, rice is often used instead of bulgur, and chicken is sometimes substituted for sheep meat.
Kurdish Food- Kharchak Polow
Kharchak Polow is a delightful and aromatic dish prepared with a generous amount of mushrooms. This local specialty from Marivan can be made with meat, chicken, or even as a vegetarian option. The primary ingredients for Kharchek Polow include rice, tomato paste, mushrooms, sugar, and onions.
Kurdish Food- Potato Polow
Potato Polow, also known as Sib Polow, is a delicious dish with origins in Kermanshah that is also enjoyed in various cities across Kurdistan Province. This dish can be prepared with canned tuna, ground meat, or chicken, making it versatile for different tastes. To create this simple yet flavorful meal, add cubed potatoes to the boiling rice five minutes before draining it. After draining, mix in some dill while steaming the rice to enhance its aroma. When serving, accompany the rice with fried chicken fillets, canned tuna, or meatballs for a complete meal.
Kurdish Food- Reshteh Polow
To prepare Reshteh Polow, special rice noodles are used in combination with rice. In some cases, this dish is served without a stew, while in others, it is accompanied by meat or chicken. Additionally, the inclusion of raisins is a common practice in certain regions.
Kurdish Food- Kotelet Dizi
Kotelet Dizi, as its name implies, is crafted from the leftover ingredients of Dizi. Once the Dizi ingredients are thoroughly cooked, a portion is set aside and mixed with onions, dried parsley, eggs, and spices. This mixture is then shaped into patties and fried in oil.
Kurdish Food- Zucchini Dolma
"Sheikh el Mahshi," or stuffed zucchini, is a Lebanese dish that enjoys great popularity in Kurdistan. This dish is prepared similarly to stuffed eggplant but presents a greater challenge due to the zucchini's delicate and fragile texture, which requires careful handling when hollowing it out.
Kurdish Food- Peach Kebab
Peach Kebab, as its name suggests, is a local dish from Kurdistan with origins in Kermanshah. While many people might imagine a kebab made with peaches when they hear the name, this dish is actually a type of meatball similar to Tabrizi Koofteh, named "Peach Kebab" due to its resemblance to peaches. The key ingredients for making Peach Kebab include lentils, onions, sugar, meat, lemon juice, saffron, walnuts, raisins, and dried plums.
Kurdish Food- Leek Kookoo
"Tergh Khaneh Gan" is a type of local leek that grows in the regions of Kurdistan. After chopping this leek, eggs, flour, onions, and spices are added to make leek kookoo. Then the mixture is fryed in oil. Visually, this kuku closely resembles the well-known and traditional kuku sabzi.
Kurdish Food- Mixed Kebab
To prepare mixed kebab or shish kebab, beef or lamb is marinated in a blend of fresh mint, pepper, saffron, garlic, onions, and olive oil. This kebab can be cooked over an open flame or in a pan, and it is typically served with tomatoes and parsley on the side.
Kurdish Food- Barbecue Fish
Alongside Zarivar Lake, located just 2 kilometers from Marivan, there are restaurants renowned for their exceptional grilled fish. Most of the fish served here are sourced directly from the lake and grilled over charcoal after being marinated. To enhance the flavor of these grilled fish, a mixture of onion juice, local sumac from Uramanat, oil, and lemon juice is used. Savor the best grilled fish in Iran at the lakeside restaurants of Zarivar Lake in Marivan.
Kurdish Food- Kebab
To prepare Kurdish kebab, meat from young lambs is used. The meat is cut into large pieces, skewered, and then grilled over an open flame.
Kurdish Food- Khoresht Tareh
Khoresht Tareh is a delicious dish prepared in the Kurdistan and Kermanshah provinces. The main ingredients include ground meat, chopped tareh (leek), barberries, lemon powder, and various spices. For those who enjoy a tangy flavor, adding vinegar or lemon juice can enhance the stew's taste.
Kurdish Food- Gilakhe Stew
Gilakheh is a wild vegetable native to the Kurdistan province, known for its high fiber content and used in the preparation of Gilakheh stew. This dish includes not only the Gilakheh plant but also ground meat, onions, red beans, dried lime, tareh (leek), and parsley or cilantro. The ingredients closely resemble those used in Ghormeh Sabzi. Gilakheh stew is flavorful and vibrant, and the white scallions seen on top of the stew are actually Gilakheh scallions.
Kurdish Food- Rhubarb Stew
Rhubarb is a delicious vegetable rich in vitamin A that grows in the mountainous regions of Kurdistan and is used to prepare popular dishes such as rhubarb stew. To make this stew, the raw rhubarb is first peeled, then sautéed with onions, lamb, and oil. Finally, pepper, mint, salt, and parsley are added. If you enjoy sour flavors, be sure to try this delightful dish.
Kurdish Food- Kulaneh Pottage
Kulaneh Pottage is a traditional dish from Kurdistan, primarily prepared during the emergence of children's first milk teeth and enjoyed throughout the winter months. This hearty meal is believed to strengthen the body and ward off cold, making it especially popular in colder seasons. The main ingredients of Kulaneh Pottage include: wheat, chickpeas, lentils, red beans, dried savory, onions, lamb bones (or ship bones) and spices such as red pepper and turmeric. Kulaneh Pottage is rich in essential nutrients, including vitamins, carbohydrates, folic acid, iron, fiber, zinc, and calcium. This makes it particularly beneficial for individuals engaged in strenuous physical activities, such as bodybuilders, due to its high energy content and nutritional value. Overall, in Kurdish culture, Kulaneh Pottage is not only a source of nourishment but also a dish associated with significant life events, such as a child's first tooth growth. Its preparation often involves communal cooking practices that reinforce social bonds within families and communities.
Kurdish Food- Lentil Pottage
To prepare Lentil Pottage, also known as Nisk or Savar, you will need a delightful combination of ingredients: potatoes, lentils, bulgur wheat, and a blend of spices. This dish is a staple of traditional Kurdish cuisine and can be enjoyed in two distinct forms: as an ash or as a pilaf. In the ash version, the pottage is hearty and comforting, incorporating all the primary ingredients along with sautéed mint and fresh lemon to enhance its flavor. The dish is often garnished with fried onions for added richness. In contrast, the pilaf version focuses on simplicity, using only bulgur wheat, onions, and spices. This variation highlights the nutty flavor of bulgur and offers a lighter alternative. Regardless of the form you choose, Lentil Pottage is best served warm, topped with sautéed mint and a squeeze of fresh lemon to brighten the dish. Enjoy this nourishing meal that reflects the rich culinary traditions of Kurdistan!
Vegetarian Kurdish Food- Parpule Pottage
The Ash-e Porpuleh, also known as Lentil Ash, is primarily prepared during the cold seasons of the year. The ingredients used to make this ash include lentils, onions, noodle strands, and spices.
Kurdish Food- Senegarsir Pottage
Ash Senegarsir is a traditional Kurdish dish that is primarily prepared during the winter months. This hearty meal features a combination of rice, lentils, and either chicken or turkey meat, along with kashk (fermented whey) and hot mint. Unlike many other types of ash, this dish does not include vegetables, making it a unique offering in Kurdish cuisine. Known for its high nutritional value, Ash Senegarsir is a popular choice on dining tables throughout the region during the colder season.
Kurdish Food- Nettle Pottage
In the Kurdistan region, as summer arrives and grains are harvested, traditional methods are employed to process these grains for use during the harsh winter months. Heizan is a type of processed grain that results from this practice. Wheat and barley are cooked in buttermilk and then dried in sunlight. A notable local dish is Ash Gozneh, which incorporates Heizan, turnip leaves, and vegetables such as nettle, mint, and kakouti. While nettle can cause itching and burning upon contact with skin, cooking it eliminates these effects, making it safe to enjoy in this flavorful dish.
Kurdish Food- Shelemin Pottage
Shalamin Pottage is a traditional dish from Kurdistan, particularly enjoyed during cold and rainy weather. Shalamin refers to a specific type of turnip that undergoes a meticulous, time-consuming process to be transformed into dried pieces resembling tarxine, which makes them ready for consumption. The preparation of this dish includes not only shalamin but also chickpeas, lentils, walnuts, meat, onions, spices, and oil.
Kurdish Food- Halav Pottage
Halao Pottage, or sour grape stew, is another dish from the Kurdistan province that is typically prepared during the cold season. The main ingredients include chickpeas, rice, shank meat, beets, onions, beet greens, sour grape juice, and saffron. When served, the meat is mashed with chickpeas and enjoyed alongside eggplant.
Best Kurdish Food- Ghazyaghi Soup
Ghazyaghi is a wild herb known for its extraordinary aroma and flavor, commonly used in various dishes. To prepare Ghaziaghi soup, the main ingredients include soup noodles, chicken breast, potatoes, onions, oil, and spices. This soup is one of the local dishes of the Kurdistan province.
Traditional Kurdish Food- Kalaneh Bread
Kalaneh is a delicious type of local bread made with wild leeks or green onions, flour, animal fat or butter, water, and salt. When served, it is brushed with animal fat or butter and enjoyed alongside buttermilk. To prepare this flavorful bread, a soft and uniform dough is first created. The center of the dough is then filled with chopped vegetables before being placed on a saj (a type of griddle) for baking. This bread is traditionally produced in the spring and is a local specialty from the Paveh region.
Kurdish Food- Shelkine Bread
Shalkineh is a local bread from Kurdistan made from eggs, milk, and flour. It is typically cooked on a saj (a type of griddle) and is enjoyed spread with animal butter. Some people like to add sugar to it while eating.
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