Lorestan traditional food is a neglected capacity of the tourism industry

Lorestan, the land of waterfalls, enjoys the unique gifts of God, pristine nature and people with several thousand years of history and civilization, the cradle of historical and natural tourist attractions, whose traditional food and delicacies have been somewhat neglected among all these capacities.

According to IRNA, the ancient land of Lorestan is a manifestation of beauty that shows itself in the land of Iran and is a historical land with thousands of ancient and natural monuments, roaring waterfalls and soaring mountains, which is named as one of the most important ancient regions of Iran. Will be taken.

Many people and even officials know Lorestan by the name of ancient and historical monuments such as Qala-e-Falak-e-Aflak, unique bridges, caves, waterfalls, forests, natural landscapes such as Lake Q and handicrafts such as bronze and carpets. The traditional and ancient food of this province is one of the hidden and neglected capacities of tourism, which is far from the eyes of the local people and other Iranians.

The historical lifestyle of the people of this land and nomadic life is one of the tourist attractions in this province that can attract the attention of many tourists along with eco-tourist attractions, and in the meantime, food tourism is one of the rich areas that annually In exhibitions and festivals, it attracts a lot of enthusiasts and enthusiasts, but in practice, it is not much noticed.

The people of Lorestan, due to the benefit of ancient history and civilization, also have unique rituals and customs in the field of food, to which they adhere to a great extent in current relations and traditions.

The original and traditional food of Lorestan, in addition to its attractive and pleasant taste and aroma, is of great importance and attention due to its style and connection to mourning and wedding rituals and religious principles.

18 types of traditional food of Lorestan have been registered in the list of national monuments

The Deputy Minister of Tourism of the General Directorate of Cultural Heritage, Tourism and Handicrafts of Lorestan said: 18 types of local food in this province have been nationally registered, including jagrouz, traditional kebab, squash stew, barberry food, shami kebab, sughdo, artichoke and milk and Oak breads are better known than others.

Eskandar Fallahvand added: Lorestan native food includes four categories of stews, main dishes with meat base, bread and sweets, the main dishes are often prepared with meat base, and among them can be jagroz, traditional kebab, meat stew and dinner Kebab pointed.

He continued by stating that Lorestan local food always has a place and many enthusiasts in national and provincial festivals and exhibitions: these dishes are displayed in all festivals of the province to introduce more traditional foods.

He said: “One of the priorities of the General Directorate in the field of tourism is to introduce as much local food and how to cook it.”

Fallahvand continued: “During the outbreak of the corona virus, although there was less opportunity to attend exhibitions and festivals, but by working in the virtual field, preparing booklets and brochures, we tried to introduce the local food of the province and last year by holding a culture festival.” And relatives in Lorestan, five exhibitions were held in which the introduction of Lorestan culture as much as possible, including local and indigenous food was on the agenda.

He added that there are 38 accommodation centers with a capacity of 1,500 beds in Lorestan, adding that a total of 142 accommodation units, including hotels, guesthouses, eco-lodges, traditional cafeterias and service complexes on the way to Lorestan, provide travelers with 22 hotels. With a capacity of 1,705 beds and 10 guesthouses with a capacity of 290 beds are among these centers.

This report refers to the most popular and famous local dishes of Lorestan.

Cheloo Meat (Under Rice)

This delicious local food is the food of Khorramabad city, which is mostly used on occasions (feasts, weddings and mourning ceremonies).

To serve this dish, a large round tray (assembly) is used, and the way this dish is arranged causes a lot of fun while eating, by pouring the pilaf on the floor of the assembly and pouring the cooked meats in the middle of the rice and placing it on top with The rice is covered so that the meat is not visible and garnished with barberry and saffron, then the food is covered with bread so that it does not cool down. Usually, doogh is served with this food.

جگروز

The local food of Jagrooz is one of the most popular dishes of Lorestan, which after preparation, like kebab, is skewered and put on fire. The raw materials used in Jagrooz are liver, lemon, salt and tomato. To improve the taste of this food, They grill tomatoes next to it.

Lorestan kebab ribs

Kebab ribs, which is called “Deneh Kawa” in the local dialect, is one of the most delicious kebabs and local dishes in Lorestan. They use it to prepare.

چزنک رغو
Cheznak Ragho is a traditional food made from unleavened bread and animal oil. To prepare it, a soft dough is heated on teak or a pan to be toasted. The animal and the soil add sugar or grape juice and taste.

Ash Tarkhineh
One of the most famous and popular dishes in this province is Tarkhineh soup, which has been registered nationally and is based on wheat powder, buttermilk and mint. These ingredients are prepared and dried in small circles (such as cutlets) for the cold season or Cook Ramadan iftar.

Ingredients and taste are different from other provincial soups, hot mint and onion are used to decorate the soup like other soups. Ingredients used in this soup are onion, spinach, leek, coriander, parsley, dill, lentils, mint, salt. And pepper and turmeric.

Ash Verkvaz
This local and traditional dish is one of the most nutritious and famous dishes, and as its name suggests, a type of vegetable called “Vercavaz” is used to prepare it, which can be found by car. This type of vegetable can be found only around the plains of Boroujerd. It has a warm nature.

This soup is very tasty and tonic, which is very useful in the treatment of joint diseases and rheumatism, as well as improving intestinal function.

Ash Bartle
This soup is a simple traditional food that is mostly prepared in religious ceremonies and its raw materials include milk, wheat and salt.

Mung bean soup

This delicious dish is another local dish of Lorestan and its advantage is that it can be considered as an appetizer or as a main dish, it is one of the most characteristic and strong Iranian dishes that can be used in the treatment of some diseases.

Chiti beans, rice, lentils, onions, broth, mung bean, saffron, hot mint, salt and spices are used to prepare this soup.

Eggplant soup

Eggplant soup is one of the local dishes that is cooked in Boroujerd. This soup is a complete meal that uses raw materials such as meat, white and red beans, peas, wheat semolina, onions and garlic, dried mint and eggplant.

Double-doubled broth

This type of local food means buttermilk broth, which in the local language is called “Dugoleh Dodar” and is also known as “Lori curd broth”. This broth is very popular in the cold season and the raw materials used for it are meat, chickpeas, Beans, eggplant, fried onions, garlic, curd, hot mint, spices and liquid oil.

Denoro (toothpaste)

Denuro is in fact a kind of soup or local soup of Lorestan and is cooked as a sign of happiness when the first tooth of a child grows. Used for it are peas, beans, lentils, beans, wheat and salt.

سغدو (دلمه سیراب شیردان)

The local food “Sughdo” is one of the foods that are prepared from sheep rumen. People who like junk food can travel to Lorestan and eat this type of food can experience a new and more delicious taste of junk food and see their stomach strengthen by eating this food. .

To prepare Sughdo rice, Bukhara plum, walnut, oil, water and spices are combined and then poured into the rumen and sewn with thread and needle and after adding water and spices, they are put on a gentle heat.

Apple stew

This food is one of the original foods of Lorestan province and is very soothing for people who have nervous disorders. The ingredients used in this food are apple tree, vinegar, starch, corn and mutton thigh, hot onion, grape juice and spices.

Small bullets

The traditional meatballs are the meat of Gholgholi stew, and one of the advantages of this food is the time it takes to prepare it, which can be prepared for guests in a short time.

To make the crushed rice pellets, combine the flour, wheat, and potatoes, and then add the tomato paste, oil, salt, and pepper.

Stuffed Grape Leaves

Hair leaf jam is also considered as a local food of Lorestan, which is not much different from ordinary jam and only three ingredients of beans, yogurt and animal oil are added, which multiplies the taste of the ingredient.

Kidney stew

Kidney stew uses mutton, potatoes, pomegranate paste, onion, salt, turmeric and pepper.

کوفت‌نخودچی

The ingredients used in this type of local food are such that chickpea meatballs have a very different taste from other meatballs and are prepared from minced meat, chickpea flour, onion, oil, saffron, sugar, coriander seeds, salt, pepper and turmeric.

Sour stew

Sour stew or Lori stew is one of the delicious stews of Lorestan and one of the types of food whose name is tied to the southern region of Iran. The origin of this stew is prepared with meat, but some are also served with chicken. , Saffron juice, onion, oil and salt and pepper.