[custom_adv] 1. ASH-E YAKH When people think food they may think of Kabab koobideh, Joojeh kabab or Ghormeh sabzi but Iranians have some very unusual foods. Travel to the Azerbaijan region in the summer and try Ash-e Yakh, this local food is made of sour yoghurt, ice cubes, fresh local vegetables, rice, garlic and spices. In order to prepare this food local experts will boil fresh vegetables, rice and spices then let it cool down and add sour yoghurt and ice cubes. [custom_adv] 2. DOLME SIRABI Dolme Sirabi is one of the local traditional foods in the city of Arak in central. Ingredients include split peas, rice, fresh aromatic vegetables like tarragon, cilantro and dill. White and clean tripe is filled with minced meat, onion, rice and vegetable and steamed in a sweet and sour sauce. [custom_adv] 3. KHALLE PACHE Kale Pache is a classic dish, made with a sheep’s entire head and its hooves. It is considered as an energetic breakfast however rich in cholesterol. It looks frightening with different parts of sheep’s head including brain, eyes and tongue are served in your plate. But the taste of it which is seasoned with lemon and cinnamon may change your former perception. [custom_adv] 4. SIRAB O SHIRDOON Sirab Shirdoon is a dish made with lamb’s Tripe, Chickpeas, Onion, Garlic, Salt, pepper and Saffron. Tripe is the lining of the stomach of a cow or sheep. Should you want to give it a try, keep in mind that tripe requires a long and slow cooking time of at least 12 hours if you want it to be tender. [custom_adv] 5. ASHPAL Ashpal called Roe in English is the eggs from female fishes. Roe is used both as a cooked ingredient in many dishes and as a raw ingredient. Ashpal is consumed grilled, cured, salted, or mixed with other ingredients. If salted or cured, it is consumed as a condiment. If used fresh, it is usually grilled, steamed, or mixed with eggs and fried to form a custard-like dish called “Ashpal Kuku”. [custom_adv] 6. Tahdig The word tahdig is Persian, meaning “bottom of the pot.” It’s a layer of crispy rice that develops on the bottom of the pot while the rice is cooking. It’s crunchy, delicious, and considered the “prized” part of the rice. The talent of a cook is often measured by his or her ability to create a quality tahdig. [custom_adv] 7. DEL Del is the heart of meat and are a popular street food great for a BBQ or snacking on while making your way up the winding, mountainous streets of Darband. The sheep's heart, which is called the heart, has a hot and dry temperament and a lot of heat and energy. Every 100 grams of liver contains about 400 mg of cholesterol, and consumption of 100 grammes of liver brings cholesterol into the body one and a half times more than the permissible limit. Every healthy adult is allowed to consume 250–300 mg of cholesterol during the day.
