A FOOD TRADITION

Luri Cuisine

Luri cuisine belongs to communities of the central and southwestern Zagros, including Lorestan and adjoining mountainous areas. It draws on wheat, barley, rice, legumes, lamb, goat, dairy, walnuts, dried fruits and abundant mountain herbs. Cooking commonly uses boiling, slow simmering, griddle baking and open-fire grilling, while seasonal gathering contributes edible greens and aromatic plants. Examples include dande kebab and other grilled lamb preparations, kheresh-style herb or fruit stews, and regional ash soups enriched with grains or legumes. Luri foodways overlap with neighboring Kurdish, Bakhtiari and Persian traditions, but their pastoral and highland context merits separate catalogue recognition.

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