creative food city

Located by the Caspian Sea in the Islamic Republic of Iran, Rasht comprises a population of around 640,000 inhabitants. Surrounded by the fertile delta of the Sefīd-Rūd River, both the city and its gastronomy sector benefit from a rich variety of natural resources and rely on the exploitation of local resources, especially various species of fish and in-season products. Above all, gastronomy in Rasht is synonymous with the protection and promotion of cultural heritage. Throughout generations, Rashti cuisine has not only carried on ancient recipes, but also unique cooking utensils and methods. Since 2014, the Sabzeh Festival has taken place in the Rural Heritage Museum and focuses on promoting traditional cultural expressions of crafts, folk art and gastronomy, including the typical cooking method in Gamaj clay pots. While gastronomy fosters sense of community and intercultural and intergenerational dialogue, it is also a key driver for sustainable urban-rural interconnection and economic prosperity, so much so that the city grants long-term loans in support of farmers. In addition, Rasht offers a wide range of workshops and vocational trainings in the fields of gastronomy and agro-food, emphasizing on sustainable ways of production and consumption of healthy food. for more information you can visit unesco page.


some gilanian foods you can try

Baqali’ qatoq (Stew)

Contain: Bean- egg- dill

Mirza’ qasemi

Contain: Garlic - egg- eggplant

kuku ‘sabzi

Contain: Parsley- egg- flour

Kuku Sibzamini

Contain: Potato- egg- onion- flour

Sir’ qalie (stew)

Contain: Garlic leave- egg- chicken


Contain: Made mostly by herbs and veggies that are not grown by locals. They search for them on their land.

Qormeh sabzi (stew)

Contain: Parsley z(mainly) and other vegetables - chicken - red bean- eggplant- tomato

Fesenjan (stew)

Contain: Walnut - pomegranate sausage - chicken

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