Cuisines of Mazandaran

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Mazandarani cuisine is closely similar to Japanese cuisine[citation needed]. It is diverse from a region to another region of former Tabaria[citation needed]. The cuisine of Coastal regions is different from Mountainous regions as people settled in the elborz usally use the indigenous herbs and coastal people use the dishes of fish and Caspian (Mazani) rice with vegetables[citation needed]. However each people have their own beliefs as they know which dish could be used as remedy for an illness[citation needed]. Every year many of scholars come to Mazandaran province to researching about wild herbs and regional dishes.[citation needed]

Contents

  • Aghouze-Messeama
  • Dewpetti
  • Ispina-Saek
  • Keahi-Esh
  • Naz-Xatune
  • Ispinej-Mearji
  • Keahi-Heali

  • Aghouzenoon
  • Peshtizik
  • Piss-Gendela
  • Nesseri
  • Kunak
  • Tunsernun
  • Red Sugar (Serkh Seker)

Mazanderani people use the traditional drink after hard works (Specially during Summers and Merdal mounth of Tabarian Calendar) which is known as Narenj Vehar[citation needed]. It is a cold drink and they believe that it gifts significant energy to backing up the consumed energy[citation needed].

Pəs Köt is the name of Mazanderani Coffee. Sometimes it is considered as Tea[citation needed].

Mazanderanis (Tabarians) celebrate each holiday with a different cuisine, each in turn having a specific meaning background.[citation needed]

People cook this dish in the Petram Sewresh festival[citation needed].

In Chelea Sheow Festival, People usally cook the Peshtezik[citation needed], to hopspitalling the guests of their feasts.[citation needed]

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