Kermanshah, with its diverse climates from the tropical plains of Qasr-e Shirin to the cold mountains of Sanqur and Kalayeh and Uramanat, provides a rich environment for biodiversity and plant life. This diversity has inspired local chefs to create unique dishes using wild plants such as thistle, rhubarb, and ivy, along with high-quality livestock products. The nomadic tribes of the province have also enriched this colorful table by preserving their culinary traditions.
Popular Kermanshahi Dishes
Discovering the treasure of Kermanshahi flavors, from delightful kebabs to traditional sweets and breads, offers a multifaceted experience of the rich history and culture of this province. One of the most famous dishes is Khoresht Khaleh, made from lamb meat, almond slivers, and fragrant spices. The sour and sweet taste of this stew, along with the tender meat and the crunchiness of the almond slivers, has made it one of the symbols of Kermanshahi cuisine.
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Ash Abbas Ali, a thick and nutritious soup rooted in the religious offerings of the people of Kermanshah, is another popular dish in this province. The combination of meat, legumes, and aromatic vegetables makes it a delightful and nourishing meal. Additionally, Tarkhineh, a fermented and canned food recognized as the world's first canned food, has many fans due to its unique flavor.
Traditional Breads and Sweets
Kolaneh bread is a local and delicious bread typically served with yogurt and fresh garlic, recognized as a nutritious breakfast or snack. Baji, a type of traditional bread or sweet, is commonly used as a popular snack for children. Rice bread, one of the most famous souvenirs from Kermanshah, with its sweet flavor and cardamom aroma, symbolizes the hospitality of the people of Kermanshah.
Kermanshahi kebab, made from fresh lamb and beef, offers an unforgettable experience of Kermanshahi taste. The tender texture and pleasant aroma of this kebab have made it a favorite among locals and tourists alike. Finally, local animal fat also serves as a traditional seasoning in dishes, forming an important part of the culinary identity of this region.
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