Caspian cuisine is a regional cuisine found in Northern Iran, primarily found in the Mazandaran, Gilan,

Alborz The Alborz ( fa, البرز) range, also spelled as Alburz, Elburz or Elborz, is a mountain range in northern Iran that stretches from the border of Azerbaijan along the western and entire southern coast of the Caspian Sea and finally runs nort ...

, and Golestan provinces. The recipes are diverse, just like the region's landscape. Nature in the Mazandaran region of

Iran Iran, officially the Islamic Republic of Iran, and also called Persia, is a country located in Western Asia. It is bordered by Iraq and Turkey to the west, by Azerbaijan and Armenia to the northwest, by the Caspian Sea and Turkmeni ...

is distinct and varied sections with a mixture of coastal, plains, prairies, forests, and rainforests. The Mazandarani cuisine of coastal regions is very different from that of mountainous regions since people settled in the

usually use the indigenous

herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...

s, while coastal populations prepare dishes using local fish and

Caspian Caspian can refer to: *The Caspian Sea *The Caspian Depression, surrounding the northern part of the Caspian Sea *The Caspians, the ancient people living near the Caspian Sea *Caspian languages, collection of languages and dialects of Caspian peopl ...

( Mazani)

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

with

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

History

Mazandaran Province lies to the east of the Iranian province of Gilan. The southern coast of the Caspian Sea is sometimes referred to as the "fertile Caspian provinces". Citrus fruit, specifically orange crops are grown in this region and influence the cuisine. Historically in Iran, rice is a common food only in the Mazandaran and Gilan Provinces, which is prepared in this region in a

kateh ''Kateh'' is an Iranian cuisine, Iranian rice dish from the Caspian Sea, Caspian region of Iran. Unlike ''Pilaf, Polo/Cholo'', kateh is sticky and does not have tahdig (the rice, bread or potato crust at the bottom), though it does form a crust on ...

cooking style, unlike the typical polos/chelo found in other parts of Iran. Rice crops are grown in the sloping regions of the Alborz mountain range, part of which is in the Mazandaran Province. Seafood is a strong component for coastal Mazandarani cuisine and present in many meals. Persian

caviar Caviar (also known as caviare; from fa, خاویار, khâvyâr, egg-bearing) is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or a spread. Traditionally, the ter ...

(ḵāvīar) is incorporated in dishes and often served with egg dishes (some of which are similar to a frittata or omelette). Between 1400 until 1870, the Mazandaran Province was the only place cultivating sugarcane, and it was sometimes eaten with bread and rice. Some local, wild herbs used in Mazandarani cuisine include: ''zolang'', ''anarijeh'', ''ouji'', ''sersem''. Outside of the Mazandaran Province, these local herbs are not known to many people. It's thought by some that certain local dishes and herbs could be used as health remedies for an illness and as a result, various scholars come yearly to Mazandaran province to research these wild, indigenous herbs and regional dishes. Stinging nettles are found throughout the province during springtime and a Mazandarani

nettle soup Nettle soup is a traditional soup prepared from stinging nettles. Nettle soup is eaten mainly during spring and early summer, when young nettle buds are collected. Today, nettle soup is mostly eaten in Scandinavia, Iran, Ireland, and Eastern Eur ...

is made from them, the nettles are said to have medicinal properties as a blood tonic and to improve hay fever.

List of select northern Iranian dishes

This is a list of northern Iranian regional dishes, primarily found in the Mazandaran, Gilan,

, and Golestan provinces. Due to the landscape, seasons and native plants, these regions have similar traditional dishes but have a distinct culinary history from the other provinces in Iran. * Aghouze-Messeama * Dewpetti * Ispina-Saek * Khali

Aush Ash ( fa, آش), sometimes transliterated as aush or āsh, is a variety of thick noodle soups, which are usually served hot and is part of Iranian cuisine and Afghan cuisine. It is also found in Azerbaijani, Turkish, Pakistani, and Caucasian ...

(Keahi-Esh, soup/stew) * Naz Khatun (Naz-Xatune) * Ispinej-Mearji * Keahi-Heali * Mirza Ghasemi *

Baghali ghatogh Baghali ghatogh (Persian: باقالی قاتق) is a northern Iranian dish made with fava beans, dill, and eggs. It's usually served with kateh (Persian rice dish) in northern provinces such as Gilan and Mazandaran, and can be considered a k ...

(bean stew) – typically made in Iran with a bean called "pacheh baghali" (

Rasht Rasht ( fa, رشت, Rašt ; glk, Rəšt, script=Latn; also romanized as Resht and Rast, and often spelt ''Recht'' in French and older German manuscripts) is the capital city of Gilan Province, Iran. Also known as the "City of Rain" (, ''Ŝahre B ...

fava beans ''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieti ...

), but outside of Iran this is made with either lima beans, kidney beans or fava beans. This dish can be found in all northern regions of Iran, but associated with Mazandaran and Gilan provinces. *

Kateh ''Kateh'' is an Iranian cuisine, Iranian rice dish from the Caspian Sea, Caspian region of Iran. Unlike ''Pilaf, Polo/Cholo'', kateh is sticky and does not have tahdig (the rice, bread or potato crust at the bottom), though it does form a crust on ...

(rice cooked in water) – this is typical of Northern Iran (Mazandaran, Gilan and Golestan provinces), this rice is made with more water, butter and salt, in a specific cooking technique. * Keshmesh polo (raisins in rice) – found all over Iran now, but originated in northern Iran. * Khoresh-e gol dar chaman (broad bean stew) – a stew made of garlic, dill, lamb and

broad beans ''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Variet ...

. An alternative to using broad beans in this recipe are fava beans. * Khoresh-e torsh tareh (stew of herbs, garlic, eggs). * Kuku eshpel (a kuku egg dish made of

fish roe Roe ( ) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked in ...

or caviar). * Morgh-e torsh (sour chicken). *

Sirabij Sirabij is a traditional egg dish from northern Iran in the Gilan Province and Mazandaran Province. About It consists of egg and chopped garlic leaves, depending on the season they may be green garlic leaves. The garlic leaves are chopped an ...

(

scrambled eggs Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients. Preparation Only eggs are necessary to make scrambled ...

with chopped and fried garlic leaves) found in Mazandaran and Gilan provinces. *Sir Anar (translates to "garlic pomegranate") – a stew or sauce used for proteins.

Desserts and sweets

* Aghouzenoon * Peshtizik * Pisgendela * Nesseri * Kunak * Tunsernun * Red sugar (Serkh seker) * Reshteh Khoshkar

Drinks

Mazanderani and Gilani traditional wines have historically been made from wild, local grapes. Mazanderani people use to drink a traditional wine drink after hard labor, particularly during summer and Merdal month of

Tabarian Calendar The Tabarian calendar is the indigenous solar calendar of the Mazandaranis and Gilaks. Months *Une Ma *Arke Ma *De Ma *Vahmane Ma *Nurze Ma *Fardine Ma *Kerche Ma *Hare Ma *Tire Ma *Melare Ma *Shervine Ma ...

which is known as Narenj Vehar. It's a cold drink which is believed to replenish the drinkers' energy reserves.

References

{{Middle Eastern cuisine Mazandaran Province Iranian cuisine

History

List of select northern Iranian dishes

Desserts and sweets

Drinks

See also

References