The cities of Najafabad, Khaneh Esfahan, Khomeini-shahr, Shahin-shahr, Zarrinshahr, Mobarakeh, Falavarjan and Fouladshahr all constitute the metropolitan city of Esfahan. See Isfahan on the map.
- Isfahan is famous for its Beryuni. This dish is made of baked mutton & lungs that are minced and then cooked in a special small pan over open fire with a pinch of cinnamon. Beryuni is generally eaten with a certain type of bread, “nan-e taftton.” Although it can also be served with other breads.
See also Biryani.
Fesenjan – a casserole type dish with a sweet and tart sauce containing the two base ingredients, pomegranate molasses and ground walnuts cooked with chicken, duck, lamb or beef and served with rice.
Gaz – the name given to Persian Nougat using the sap collected from angebin, a plant from the tamarisk family found only on the outskirts of Isfahan. It is mixed with various ingredients including rose water, pistachio and almond kernels and saffron.
“Khoresht-e mast” (yoghurt stew) is a traditional dish in Isfahan. Unlike other stews despite its name, it is not served as a main dish and with rice; Since it is more of a sweet pudding it is usually served as a side dish or dessert. The dish is made with yogurt, lamb/mutton or chicken, saffron, sugar and orange zest. Iranians either put the orange zest in water for one week or longer or boil them for few minutes so the orange peels become sweet and ready for use. People in Iran make a lot of delicate dishes and jam with fruit rinds. This dish often accompanies celebrations and weddings.
Pulaki – the name given to a type of Isfahani candy which is formed to thin circles like coins and served with tea or other warm drinks.
- Isfahan is famous for its delicate and beautiful handicrafts, the most important of which are inlaid work engravings, woodwork, filigree work, carpets and miniatures. Local sweets, especially Gaz are very delicious and well known through Iran.