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Urmia cuisine- delicious local dishes of Urmia

local dishes of Urmia

by Parastoo Sahebi
10 minutes read
local dishes of Urmia

Urmia, the capital of West Azerbaijan province in Iran, is renowned for its rich cultural and historical heritage, as well as its delectable cuisine. The city’s cuisine is a unique blend of traditional Azerbaijani, Kurdish, and Persian culinary traditions, resulting in a range of dishes that are both delicious and distinctive. From hearty stews and soups to mouth-watering kebabs and sweet delicacies, Urmia’s cuisine is a reflection of the city’s diverse cultural influences and its long history as a major center of trade and commerce. In this article from Eligasht, we will explore some of the most popular and delicious local dishes of Urmia, providing a glimpse into the city’s vibrant culinary scene.


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Geshniz kebab

Geshniz kebab is one of the traditional Azerbaijani kebabs and is considered one of the local dishes of Urmia. Its authenticity belongs to the Turks of Urmia. This kebab is very popular and is a type of traditional Azerbaijani meatball made from a combination of special herbs, mostly parsley, and ground meat. Onions, lentils, eggs, and dried lime are among the other necessary ingredients to prepare this delicious food. You should Soak the lentils for two hours, then fry them with the ground meat and prepare the meatball mixture by adding turmeric and other desired spices. Finally, add the parsley to this mixture. Fry the meatballs in a pan with special frying oil until they are crispy. Then your Geshniz kebab is ready.

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Ghoozlameh is one of the local dishes of Urmia that people in this city often make. Ghoozlameh is a very simple food that also tastes very good. Ghoozlameh in Turkish means “ready food” because it is, in fact, homemade fast food and is cooked very quickly. To prepare this food, we beat the eggs and then mix them with yogurt and a little water in another pan and stir for five minutes until it becomes soft. Then mix the yogurt with the eggs and add a little garlic. This food is very popular among families whose parents are employed because of its quick preparation.

local dishes of Urmia

Shorjeh Urmia

This dish is one of the most famous local foods in Urmia and should not be missed. This food is served both as an appetizer and a main course. The main ingredients for cooking this food are yogurt, eggs, fried onions, meat, and cornstarch, and it can be served with or without rice. Shorjeh is a local and tasty food full of various vitamins that according to traditional medicine researchers are very useful for controlling fat, blood cholesterol, and strengthening teeth and bones.


Agh Mash stew

One of the local dishes of Urmia is Agh Mash stew. This stew has a delicious taste like other Iranian stews and is almost compatible with all tastes. To prepare this stew, they use minced meat, onions, spices, lentils, tomato paste, lemon juice, saffron, cinnamon, and potatoes.


Urmia stew

Urmia stew is one of the delicious and special Iranian stews that, as the name suggests, is native to Urmia. This stew is also known as “Urmia Khoresht” and is considered a special and ceremonial stew in Urmia.


Kangar Stew

Kangar stew is one of the delicious and local dishes of Urmia, which is cooked with the Kangar plant. To make this stew, the Kangar leaves are separately roasted (sometimes with mint and parsley added), and then, fried onions and meat are added to the roasted Kangar along with spices, salt, and water. After 30 minutes, tomato paste, dried lime, and tamarind are added, and the stew is left to cook until it thickens.

local dishes of Urmia


Gizatma is a food that is very easy to cook; Eggplants, pumpkins, potatoes, garlic, and tomatoes are used in cooking gizatma, some also add carrots in the preparation of this dish. To cook, all the ingredients are fried and then mixed in the sauce. You can enjoy this simple dish with crushed garlic and diluted yogurt. In Turkish, gizatma means frying.


Gondleh Ghormahsi (Tareh Kooi Dish):

Gondleh is a type of mountain herb that grows in the spring season in the region of Azerbaijan. This herb, also known as Tareh Koohi, is used in the preparation of soups or stews. To prepare the Tareh Koohi dish, we sauté diced onions in oil with spices and tomato paste, add eggs, and finally add the Tareh Koohi herb.



The method of making Yatimcheh Tabrizi or Azerbaijani is very simple. This local food is made with very simple ingredients that create an extraordinary taste. This local food is made in many places with slight variations, but the main ingredients are the same.


Cabbage Soup (Yertekhli Ash)

Cabbage soup is one of the traditional and local dishes of Urmia, which is made with Yertekhli or cabbage. This type of soup has a slightly sour taste due to the presence of a small amount of whey. If you like sour-tasting dishes, don’t forget to try Yertekhali soup in Urmia. The ingredients used to make this soup include rice, cabbage leaves, tomato paste, mint, bulgur, sumac, and whey.


Yeralma Kababi (Yer Alma Kababi or Oven-Baked Potatoes)

Yeralma Kababi or oven-baked potatoes is one of the delicious local dishes of Urmia that has been popular among the people of this city for a long time. This tasty food is baked in the oven with flatbread and served with vegetables and local yogurt. Yeralma Kababi has a reasonable price, and people from all walks of life can taste it.

 Ash-e Barg-e Moo

Yarpakh Ashi or Ash-e Barg-e moo is one of the most delicious and unique soups of Urmia, which is made with Barg-e Moo, lentils, rice, basil, dried dill, and whey. This tasty and traditional soup of Urmia should have a slightly spicy and sour taste.


Doogh Soup or Ayran Ashi

Doogh soup or Ayran Ashi has been very famous in this province since ancient times. People in Urmia and other cities of West Azerbaijan use rice, chickpeas, chives, and doogh to make this delicious soup. Ayran Ashi has a very pleasant taste, and the amount of garlic used in it can be adjusted according to personal taste.

Bulgur soup (Yarma soup)

Yarma shorbasi or shorba is one of the original dishes that is cooked in the region of Azerbaijan. This dish is a type of soup that is cooked with onions, potatoes, red beans, bulgur, tomatoes, peas, and salt. You can use lime to make this soup tasty; Soup soup is served with vegetables, pickles, and bread.



Ghavimaq is a delicious and nutritious dessert of Urmia that is made with flour, saffron, and animal fat.

local dishes of Urmia

Bastikh (Loozanak):

Bastikh is one of the most delicious and traditional desserts of Urmia, which is made with starch, grape syrup, powdered cardamom, rose water, and walnut kernels.


Final words

Urmia cuisine is heavily influenced by the geography and climate of the region. The city of Urmia is located in the northwestern part of Iran and is surrounded by mountains, lakes, and fertile plains. The region’s diverse landscape allows for the cultivation of a wide range of fruits, vegetables, and herbs, which are essential ingredients in Urmia cuisine.

One of the unique aspects of Urmia local dishes is the use of local herbs and vegetables in soups and stews. For example, Barg-e Moo is a wild plant that grows in the region and is used in soups to add a slightly tangy flavor. Tareh Kooi herb, also known as Gondleh, is another local herb that is used in soups and stews to add a distinct flavor. Meat dishes are also popular in Urmia cuisine, with lamb and chicken being the most commonly used meats. Kebabs, stews, and rice dishes with meat and vegetables are all popular dishes. Urmia cuisine also has a variety of sweets and desserts that are unique to the region. Ghavimaq, made with flour, saffron, and animal fat, is a popular dessert that is often served on special occasions. Bastikh (Loozanak), made with grape syrup, powdered cardamom, rose water, and walnut kernels, is another traditional sweet that is enjoyed by locals and visitors alike.



  1. What are the main ingredients used in Urmia cuisine?

Urmia cuisine is known for its use of local herbs, vegetables, fruits, and meats. Some of the popular ingredients used in Urmia cuisine include sour cabbage, Barg-e Moo, Tareh Koohi herb, tomato paste, lentils, rice, bulgur, and yogurt. Local spices such as sumac, dried mint, and saffron are also commonly used.


  1. What are some of the traditional dishes of Urmia?

Urmia has a rich culinary heritage, and some of the traditional dishes of this region include Yertekhli or Tureshuli Ash (Cabbage soup), Yeralma Kababi (oven-baked potatoes), Doogh soup or Ayrani Ashi, and Barg-e Moo soup or Yarpakh Ashi. Local sweets such as Ghavimaq and Bastikh (Loozanak) are also popular.


  1. Is Urmia cuisine suitable for vegetarians or vegans?

Yes, Urmia cuisine has many vegetarian and vegan options. Soups such as Yertekhli or Tureshuli Ash and or Yarpakh Ashi can be made vegetarian by omitting any meat-based ingredients. Vegetarian options such as lentil soup and rice dishes with herbs and vegetables are also popular. Sweets such as Bastikh (Loozank) and Ghavimaq are vegetarian-friendly.

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