Qazvin province is one of the oldest central provinces of the country. This province dates back to the Sassanid period. Qazvin city was the capital of Iran for about 57 years during the Safavid rule. And for this reason, there are many historical places to visit in this city.
This province has a unique geographical location and climate due to being surrounded by the central Alborz mountain range, and this issue, in addition to the ancient history of this city, has had a unique impact on the local cuisine of this area.
Most of the Qazvini dishes have a sweet and mellow taste and are made with beans, meat, all kinds of edible nuts, and fragrant local spices. This province also takes the lead in cooking sweets in the country, as well. If you love tasting new yummy dishes join us to learn about Ghazvin Local Foods:
Gheymeh Nesar is one of the famous and local foods of Qazvin province. It is made with pieces of mutton or beef, hot onion, almond slices, pistachio slices, orange peel slices, and barberry. They pour these ingredients over rice to serve it. Contrary to its name, this delicious dish is not very similar to the traditional Gheymeh stew. That’s why there are no cobs or other legumes in it. This dish is the most festive dish in Qazvin province.
Qazvini Qheymeh Abdar or Dam Kabab is another delicious and popular Qazvin local Food. Of course, it is very similar to traditional Gheymeh stew. But as its name suggests, this stew is more watery and fatter than the regular stew. Another difference between this dish with the regular one is the use of coriander seeds and cinnamon powder as special spices for the stew. They also add potatoes to it. They serve Qazvini Dam kebab with fresh bread, vegetables, and pickles. Plus, they normally eat it with bread, not rice as is true about the normal Gheymeh Stew.
Gol Kabar, Kaparis, Kapar Gol, Yardun, or Kharuk, is a native plant that grows on the slopes of the Alborz mountain range in the Alamut region. It also grows in the Zagros mountain range. Its harvesting season is late summer and early autumn. The women of Alamut cook a food, Gol Kapar with the buds of this plant, which is very delicious and yummy.
Another one of the most delicious and traditional dishes of Qazvin province is Shirin Polo or Nesar Polo. It has been a very common and customary food to cook and serve in the past. It is interesting to know that in the past, Shirin Polo was the first choice and Gheymeh Nesar was the second in the luxurious and formal parties. This delicious Qazvini Shirin Polo is usually cooked with chicken or red meat.
This dish is a unique combination of rice, orange slices, thickened syrup, almond slices, pistachio slices, grated saffron, barberry, rose water, and butter. It has a sweet and very delicious taste. If you are a fan of Gheymeh Nesar, try Qazvini Shirin Polo, and be sure that you will fall in love with it.
If you are a fan of eggplant, be sure to try Bademjan Polo. This delicious and very pleasant dish has two types, Qazvini and Shirazi. Although it is not as famous as Gheymeh Nesar or Shirin Polo, no way should you neglect to eat it on your trip to Qazvin. Eggplant with rice is mostly cooked in a village, “Barak”, in the Alamut region of Qazvin. This village is famous for its hazelnuts, hawthorns, and cherries.
This food of Qazvin is usually served with fresh vegetables or Shirazi salad as a main meal for lunch or dinner. If you use fresh eggplant, it is better to put its cap in the food as well. It is interesting to know that even the skin of the eggplant is edible. And you can use it to decorate this special and delicious dish. Qazvini eggplant Rice is made with rice, minced meat or chicken, onion, garlic, eggplant, tomato paste, tomatoes, salt, spices, and turmeric.
Anar Polo(Qazvin Local Foods) is one of the most delicious Iranian foods, which is usually served on Yalda night. And its cooking is common in different cities of Iran. Qazvini Anar Polo is a combination of pomegranate, rice, raisins, saffron, coriander, and pistachio slices that creates one of the wonderful versions of this delicious dish that will surprise you with its taste and appearance.
They serve this food in Qazvin with saffron chicken or shredded chicken. They also cook this food in the same way in Fars province; with the difference that the Shirazis add carrots to the rice mixture, as well.
The delicious Ghazvini Halim or Ash-e Halim’s traditional cooking method is registered on the national heritage list. They prepare this yummy Qavini food from wheat, barley, flour, meat, and oil which has a salty taste. This Halim is mostly served during the holy month of Ramadan in this province. But you can find it on other days of the year as breakfast or dinner. In the traditional way of preparing Qazvini Halim, it takes more than 36 hours to cook it. And they stir it until it becomes a smooth paste.
Ash-e Aloo or Ash-e Reshteh is one of the traditional Qazvin Ashes. They make this delicious Ash with split pea, rice, aromatic herbs such as mint and coriander, dried plums, hot onions, various spices, and sometimes soup noodles. Of course, since Qazvinis are fond of sweet foods, they sometimes add sugar and a little lemon juice to plum soup to give it a sweet taste.
Ash-e Doogh is one of the authentic and sour Iranian soups that is cooked in many provinces of the country. The difference between them in different parts of the country is mainly in the combination of vegetables used in the Ash. In Qazvin, they prepare this dish with all kinds of beans, meat, rice, vegetables, raw garlic, hot mint, hot garlic, hot onion, Qazvin especial Doogh, and spices. No need to add that due to the use of meat and Doogh (a salty watery product of milk), it is a complete and very nutritious food.
The main ingredients of Kal Joosh are Kashk (a product from milk), walnuts, and mint. But in some regions of the country, they use yogurt instead to prepare this dish, which gives it a wonderful taste.
Meat is not one of the common ingredients in this dish and is rarely added to it. For this reason, Kaljoosh is a suitable food for vegetarians. They serve Kaljoosh with hot bread, including Sangak or Barbari, and side dishes such as vegetables and pickles. It is better to know that Kaljoosh is a watery food and they usually put bread in it and eat the mix. You can taste this food as an appetizer, snack, or even as a side dish.
Kuku Shirin(Qazvin Local Foods) is one of the original and old dishes of Qazvin province, which is also made in other regions of Iran, including Mashhad, Isfahan, and Tabriz. They served it hot or cold as an appetizer or dessert at gatherings and parties. Boiled potatoes, eggs, yogurt, ground cardamom, saffron, and sometimes flour are the ingredients of this dish. Then they dip it in sweet syrup. And finally, they use barberries, almond slices, and pistachios to decorate it, as well.
Qazvini sweet Kuku syrup consists of water, sugar, rose water, saffron, and cardamom.
BY Shahab Shabani Nejhad Rice is the most common item in Iranian cuisine. They love rice and use it in almost every dish. They cook rice, mixed with lots of things: lentils, mung beans, tomatoes, cherries, saffron and dried or fresh vegetables. But the most luxurious Iranian rice dish is the famous traditional food of Qazin, Gheymeh Nesar.
BY Fatemeh Makvandi Qazvin is having the biggest sweets collection in Iran. The evening tea served with sweets is one thing you cannot miss in Iran!
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