Delicious Discoveries: Culinary Tour Showcases Kermanshah’s Rich Flavors for International Students

In a recent culinary tour organized in Kermanshah province, foreign students had the opportunity to explore the exquisite spring plants and cuisines that define this remarkable region. As the 37th UNESCO Creative City of Gastronomy, Kermanshah boasts unique culinary potential that deserves global recognition.

Iman Derakhshi, the head of the Cultural, Social, and Sports Department of Kermanshah Municipality, emphasized the significance of Kermanshah’s diverse spring plants and their historical importance in local cuisine. He stated, “Some of these plants have been added to our tables in the form of foods since ancient times.” This rich heritage contributes to the vibrant culinary tourism scene in Kermanshah during the spring season.

Efforts are underway to promote this culinary diversity to both domestic and international tourists. Derakhshi noted, “We have put on our agenda to hold culinary tours focusing on spring plants and cuisines.” Last year, a similar tour took place in Dalahoo, attended by media representatives and tour leaders, highlighting the region’s gastronomic offerings.

This year, the culinary tour was specifically designed for foreign students studying at Kermanshah universities. Derakhshi mentioned that 35 students from Razi University and Kermanshah University of Medical Sciences participated in the event. The students hailed from various countries, including:

• Nigeria
• Iraq
• Syria
• Afghanistan
• Pakistan

Derakhshi expressed optimism that these foreign students would become ambassadors for Kermanshah’s culinary culture and tourism upon completing their studies and returning to their home countries. The tour took place in Kortavij village, located in the Dinvar district of Sahneh city.

During the one-day tour, students were introduced to a variety of spring plants, including:

• Shang
• Paghare
• Artichoke
• Rhubarb
• Venushk (mountain pistachio)
• Kolaneh

They also learned about various traditional dishes, soups, breads, and pickles made from these plants. This hands-on experience allowed the students to appreciate the rich flavors and cultural significance of Kermanshah’s culinary traditions.

Experts highlight that food transcends its basic biochemical compositions; it serves as a cultural element that binds communities together. In this regard, Iranian cuisine stands out as a fascinating culinary landscape that has long captivated food enthusiasts worldwide. Known for its diverse stews, rice dishes, kebabs, and delectable desserts, Iranian gastronomy is a feast for the senses.

Iranian cuisine is characterized by:

• Fragrant herbs: Many dishes are infused with aromatic herbs that enhance their flavor.
• Regional diversity: The cuisine varies significantly from one region to another, each offering unique ingredients and cooking methods.
• Freshness: A focus on fresh ingredients ensures a vibrant and colorful dining experience.
• Deliciousness: The combination of spices and cooking techniques results in mouth-watering dishes.

As Kermanshah continues to promote its culinary tourism, the hope is that more international visitors will discover the region’s unique flavors and culinary heritage. The recent tour for foreign students is just one step in showcasing the rich gastronomic culture that Kermanshah has to offer.

In conclusion, Kermanshah’s culinary tour not only highlights the province’s rich spring flora but also its potential to become a significant destination for gastronomic tourism. With initiatives like these, the region is poised to attract food lovers from around the world, eager to experience the delightful tastes and traditions of Iranian cuisine.