فارسی
العربيةLocal food is one of the coldest cities in Iran with an extraordinary taste and the people of this province cook a variety of food on different occasions and seasons. This semi-prepared soup is one of the foods that is cooked and eaten in winter due to the prevalence of colds. Of course, Tarhana is also known as a local food in other western provinces of the country, including Kermanshah, Lorestan and Kurdistan.
This semi-prepared soup called Tarhana consists of solid Tarhana, legumes such as lentils, beans and peas, fragrant vegetables, onions, peppers and turmeric. Solid Tarhana is prepared in two ways and its ingredients include a type of local vegetable called shalam, tomato, pomegranate juice, tarragon, mint, onion, pepper, turmeric, yeast, wheat, doogh and oregano, of course. Due to the unavailability of some of the necessary ingredients for Tarhana soup in winter, the people of Ilam start preparing these ingredients one month before the onset of cold weather and prepare this local, nutritious and useful food in winter. That’s why it takes so little time to cook.
Semi-prepared soup is mostly prepared in winter in most central villages of Iran, especially in Kermanshah and Lorestan provinces. But this local food is originally related to the city of Golpayegan. Tarhana is mostly cooked in the form of soup or soup on cold days. Tarhana is very useful for treating colds and flu due to its large amount of natural antibiotics and vitamins needed by the body.
The belief that this semi-prepared soup is anti-cold is 60 to 70% true. The presence of beneficial bacteria Lactobacillus in wet tarragon fermented in buttermilk provides probiotic properties that reduce the proliferation of other harmful microbes in the gastrointestinal tract
