Guilan Local Foods 

Cooking is an art that is considered the culture of any society.Guilan province due to having a favorable climate and soil quality, with 400 types of food and appetizer has the most diverse types of food in the country.

*Fesenjan

Ingredients: 

 1duck,500 grground walnut, 1 tsp. sourpomegranate paste,

0/5 tsp. turmeric,pepper and salt

Serving for 5-6

Direction:

Cook ground walnut, sour pomegranate paste, salt and turmericin 4 glasses ofwater. After boiling, addduck or local chickenuntil it cooks and the walnut oil covers the surface. After thickening it is ready to serve.

MirzaGhasemi*

Ingredients: 

2 kg eggplants, 3 medium- sized tomato , 10 garlic cloves , 3 eggs,200 gr cooking oil or butter,0/5 tsp. turmeric , pepper and salt

                                                                                                                               Serving for 6-8

Direction:

Barbecue eggplants, peel and squash them with masher. 

Fry the chopped garlic with some salt and turmeric until golden. Add to the eggplants.

Peel tomatoes and squash.Add to the eggplants. 

Put cooking oil or butter in a pan. Fry them a little. 

Fry the eggs in the other pan and mix them.

Season it with saltandpepper. 

MirzaGhasemi is ready to serve.

*Baghalaghatogh:

Ingredients:

500gr broad beans(pachbaghala),4 tbs. dried dill,3 eggs,8 garlic cloves, 0/5 tsb. Turmeric,200 gr cooking or butter, salt and pepper

Serving for 8-10

Direction:

Shell the broaden beans (pachbaghala).Add the squashed garlic,dried dill, turmeric to the beans .fry them in low heat.

Pour water to cook in low heat. Add the salt and pepper.

Break the eggs after seasoning salt and pepper.

Serve after 10 minutes.

*Torshe tare

Ingredients:

1kg vegetables(leek,parsley, coriander,spearmint, spinach,pennyroyal and chochagh),12 garlic cloves,1tbls. rice , 4 eggs , a cup of sour orange or sour grapes juice , 200-250 gr cooking oil or butter , 1 tsp. turmeric , pepper and salt

Serving for 6-7

Direction:

Chop the vegetables.Then cook it with rice inwater. Grate the garlic and fry it with some salt and turmeric until golden. Add half of the garlic to the cooked vegetables and rice(when cooking stir steadily). Fry the eggs with the second half of garlic and add it to the vegetables. Again stir it .Then mix the mixture. Add the sour seasoning with salt and pepper.After thickening,it is ready to serve.

*Sir Ghalyeh:

Ingredients:

0/5kg fresh garlic leaves, 1chicken, 100gr cooked split peas, 6 eggs,half of the cup of sour grapes juice,300 gr cooking oil, salt, turmeric and pepper

Serving for 5-6

Direction:

Chop the fresh garlic leaves. Fry it with turmeric. Beat the eggs and addthe eggs in garlic leaves.Cook chicken in enough water, salt, pepper and turmeric. Add cookedsplit peas, sour grapes juice and fried garlic leaves and eggs to cooked chicken. After 30 minute boiling, it is ready to serve.

Shami Rashti*

Ingredients: 

0/5 kg calf or mutton, 450 gr split peas, 2 medium- sized onions,7 eggs,

 0/5 tsp. turmeric,salt and pepper

Serving for 6-7

Direction:

Cookmeat pieces, chopped onion and turmeric in 5 glasses of water.

Add the split peas. (Whencooking, stir steadily)

Squash themixture with masher or mince the mixture twice.

Add the beaten eggs, and season with salt and pepper.

Fry a palm sized of the mixture each time in hot cooking oil in both sides.

*Sirabij

Ingredient:

1kgr Fresh garlic leaves, 6eggs, salt, turmeric and pepper

Serving for 5-6

Direction:

Chop fresh garlic leaves and fry it.

Beat the eggs and add to garlic leaves. After a few minutesfry it with salt,

 turmeric and pepper. It is ready to serve.

*Anarbij

Ingredient:

350gr Ground walnut,1 kg vegetables(leek,parsley, coriander ,spearmint, khaslvash and chochagh),0/5 kg minced calf,1 medium sized onion,1 tsp. Sour pomegranate paste ,turmeric and salt

Serving for 6-8

Direction:

Chop the vegetables and then fry it. Add grated onion, salt and pepper to the minced calf. Make small meatballs (walnut-size) of the mixture.

Cook the ground walnut with turmeric and salt until the walnut oil covers the surface. At last add meatballsandpomegranate paste until thicken.   

*Varaghe

Ingredient:

7 eggplants, 4eggs, 350 gr cooking oil, salt

Serving for 5-6

Direction:

Peel the eggplants and cut them in circular slices.

Salt the circular slices of eggplants until losewater and bitterness.

Then fry them.Beat the eggs and add it with salt and turmeric to eggplants.

Fry both sides for7 minutes. 

*KalKabab

Ingredient:

1/5 kg eggplants, 300 gr ground walnut,1 Cup Sour pomegranate,

 2tbls.chochagh (a kind of local vegetable), 4 garliccloves, salt and pepper

Serving for 4-5

Direction:

Barbecue eggplants, peel and squash them with masher.

Add ground walnut to the eggplants.

Grind Sour pomegranate, chochagh and garlic, and then add to the mixture of eggplants and walnut.

Then season it with salt and pepper.