A FOOD TRADITION

Iranian Kurdish Cuisine

Iranian Kurdish cuisine is practiced across the western Zagros and neighboring uplands, with local variations among Kurdish communities. Its cooking relies on wheat and bulgur, rice, beans, lentils, lamb, dairy, wild greens, herbs, walnuts and dried fruits. Hearth cooking, griddle breads, stuffing, boiling and long simmering are characteristic, reflecting mountainous agriculture and pastoral foodways. Examples include kelegane bread, yaprakh or stuffed vegetable preparations, and Kurdish forms of shorba and ash made with grains, legumes and herbs. Kurdish culinary traditions extend across several modern borders, so this entry describes their Iranian expression without assigning exclusive ownership of shared dishes.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.