One of the most fascinating reasons for a trip anywhere is the stomach, which I think is hard to justify.
In our beloved country of Iran, due to different ethnicities and different cultures, fortunately we have various tastes that have led to the emergence of various foods and this theme has made traveling to any part of our country an experience of unique flavors.
Magnificent Khorasan is no exception, as we travel to Khorasan we can experience a variety of Iranian cuisines.
If you are interested in getting acquainted with the local cuisine of Khorasan province, have a look at this article.
After hearing the name of Khorasan, you probably associate that with the local Mashhadi Shole (very dense meat based soup), which has its own fans in both Khorasan and elsewhere in the country. The more meat it tastes the better the Khorasani often prepare this meal for their big events of happiness and mourn.
Other local dishes of Khorasan province include lentil and satoori polo. First of all, I have to say that Khorasani lentil soup/halim is very different from that of Isfahani, so do not miss the Khorasan local food lover's experience. Khorasani lentil Halim is made of minced onion, cooked lentils, parsley and millet without skin. The parsley and garlic flavors are unique in this traditional dish and you will never forget the warm nature of lentils for the cold winter climate of Khorasan. And if you travel to Khorasan in winter you will not miss this lovely taste. But if you like rice dishes like me then the taste of the unique rice and saffron blend of Khorasan and minced meat, carrots and potato Tahdig will not go down your mind. The name is similar to Qabeli of Aghanistan, which is a combination of carrot, meat, pistachio and rice.
Other tasty dishes in Khorasan include Togi Sar Daghi, a kind of rich soup for lunch, with the main ingredients being peeled millet, which is referred to as Togi in Ferdows, Gonabad. The combination of curd, fried garlic, and saffron gives it a wonderful taste that is unforgettable.
Digche is a delicious sweet dessert that is best to be experienced in Khorasan, similar to falafel and samusa which you should experience only in the south of Iran.
Shishlik is also a kind of mutton kebab made from ribs slice and has a special cooking method. The literal meaning of this kebab is “skew kebab” and if you thought it meant 6 piece kebab then you were wrong like I was a few hours ago. It has been imported to Iran from Europe, the Caucasus and Central Asia. The combination of meat pieces with peppers and onions has given this dish a unique taste. Tasting this dish in Khorasan and especially Mashhad will leave an indelible memory.
Yatimche is another local food of Khorasan which is found in other cities of Iran but with different materials such as Shirazi Yatimche where instead of eggplant they use pumpkin. Azeris cook it with lentils and beans and Kashanis mix it differently, but the Khorasan Yatimche, which is one of the local cuisines of Neyshabur, comes from a combination of lentils, chickpeas, beans, eggplants, curds and tomatoes.
Rhubarb stew with peppermint and parsley is a popular Khorasan dish and the sour taste of rhubarb and parsley and mint make the rhubarb stew the most delicious in the spring season.
Yogurt Aash (Soup) is also one of the local foods of Khorasan which is popular in other parts of the country.
This food is sometimes served as a snack and sometimes as a complete meal. In Khorasan province it has its own cooking method and Khorasan yogurt Aash origin belongs to Sabzevar.
One of the joys of our world is that in the worst of times, our favorite foods are the same as the usual flavors and make this world more lovable. So if you are traveling to relax your mind, don't forget to definitely experience different local foods.
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