Food on the Move Tips | Page 21 of 66
Iranian Non-Alcoholic Beer
In Iran, the consumption of alcohol is strictly prohibited due to Islamic rules, which has led to the development of a market for non-alcoholic beers. Among the most popular local brands are Hey Day and Istak, the latter being considered a pioneer of non-alcoholic beers in Iran. Iranian non-alcoholic beers have a sweeter taste and resemble basic European non-alcoholic beers. Non-alcoholic beers are widely available in supermarkets, restaurants, and stalls, and they are very affordable.
Lavashak: Traditional Dried Fruit Treat
Lavashak is a thin sheet of dried fruit purée with a distinct sweet-and-sour taste and a slightly chewy texture. It is made from various types of fruit, cooked into a purée, strained, and dried. This method of fruit processing has a long history in Iran, serving as a practical way to preserve seasonal produce. Similar products can also be found in Georgia and Turkey.
Loz: Iranian Sweet Made from Ground Almonds
Loz is a traditional Iranian sweet made from ground almonds. It is distinguished by its delicate texture, distinct flavor, and typical diamond shape. There are many variations, such as coconut, saffron, or orange blossom extract. Loz is a staple of Iranian confectioneries.
Limoo Amani: Iranian Dried Limes
Limoo amani are dried limes used as a typical seasoning in Iranian and Middle Eastern cuisine. They have a pronounced sour taste, a slightly smoky aroma, and their color ranges from light brown to almost black (depending on the method and duration of drying). They are used whole, pierced, or ground into a powder.
Ash Reshteh: Iran's National Soup
Ash reshteh is a traditional Iranian soup that is considered one of the country's most significant dishes. It could be described as Iran's national soup. It is made with noodles, legumes, vegetables, and aromatic herbs. It is very thick, filling, and strongly aromatic. It is often flavored with Persian fermented whey, kashk.
What to Bring Back from Iran?
Iran is a country that offers an abundance of culinary treasures ideal as souvenirs. Among the most famous are pistachios, especially the Akbari variety, known for their size and intense flavor. Traditional sweets from Yazd, such as qottab and loz, are also sure to delight any lover of sweets. Let’s not forget saffron, exotic barberries, tea from Gilan, or crystallized sugar nabat. But Iran offers much, much more.
Panir: Iranian Fresh Cheese
Panir is a traditional Iranian cheese, known for its mild, creamy flavor, low acidity, and slightly spreadable texture that makes it easy to slice and spread. It is most commonly made from cow's milk and has a structure similar to feta cheese, but it is less salty. Panir is consumed fresh, without aging, and is an integral part of Iranian cuisine, especially at breakfast, where it is served with local bread, herbs, tomatoes, nuts, or honey.
Qanat: Iranian Underground Water Channels
A qanat is a system of underground water channels that transports groundwater from mountainous areas or reservoirs to lower-lying locations using gravity. This ingenious system, with a history dating back more than 2,500 years, is particularly characteristic of Iran, where thousands of qanats are still in use today. A significant center of qanats is the desert city of Yazd. Due to their historical and technical significance, the qanats in Yazd have been inscribed on the UNESCO World Heritage List.
Faloodeh Yazdi: A Refreshing Dessert from Yazd
Faloodeh Yazdi is a traditional cold dessert from the city of Yazd. It consists of thin starch noodles soaked in thick syrup made from rose water and sugar. Unlike the more widespread Faloodeh Shirazi, which contains slushy ice, Faloodeh Yazdi is characterized by its thicker syrup and the addition of water-absorbing seeds.
Nazr: Iranian Religious-Culinary Tradition
Nazr is a solemn vow or commitment in Islam, where a person pledges to provide food or other gifts to those in need as an expression of gratitude to Allah. The sofreh nazr ("nazr laid table") tradition involves preparing and distributing food for free, whether in the form of large public feasts or small informal gatherings. This act has deep religious significance while also promoting solidarity, generosity, and community cohesion.