_The Caspian Coast_ (Shomāl)

Bordered by the Caspian Sea and shielded by the Alborz mountain range, the northern (Shomāl means North) provinces of Gilan, Mazandaran, and Golestan exist in a microclimate entirely distinct from the rest of the Iranian plateau. This is a lush, high-rainfall subtropical zone where the forest meets the sea.

The cooking here is defined by its fertile geography. It relies heavily on massive volumes of fresh herbs, the aggressive use of raw and cooked garlic, and the sharp, bright acidity of sour orange (nārenj) and pomegranate. Unlike the saffron-heavy profiles of the high plateau, the Shomāl palette is built on complex botanical combinations, smoked ingredients, and an abundance of local legumes and vegetables. In the east, particularly in Golestan, these herbaceous foundations begin to merge with the rugged, earthy influences of the Silk Road.

​Feature Image: Photo by Mehrraz via Wikimedia Commons | Licensed under CC BY-SA 4.0