{"id":44939,"date":"2026-07-15T00:33:52","date_gmt":"2026-07-14T21:03:52","guid":{"rendered":"https:\/\/unesco.ir\/kermanshah-creative-city\/"},"modified":"2026-09-07T00:00:24","modified_gmt":"2026-09-06T20:30:24","slug":"kermanshah-creative-city","status":"publish","type":"page","link":"https:\/\/unesco.ir\/en\/kermanshah-creative-city\/","title":{"rendered":"Kermanshah Creative City"},"content":{"rendered":"\t\t
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Kermanshah<\/div>

Creative City of Gastronomy<\/p>\n<\/div><\/div><\/div><\/div>

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Kermanshah<\/div>

Creative City of Gastronomy<\/p>\n<\/div><\/div><\/div><\/div>

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Kermanshah<\/div><\/div><\/div><\/div>
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Kermanshah<\/div>

Creative City of Gastronomy<\/p>\n<\/div><\/div><\/div><\/div>

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Kermanshah<\/div>

Creative City of Gastronomy<\/p>\n<\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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\n\n \n \n Geography of Kermanshah City <\/span>\n \n\n <\/div>\n\n \n <\/div>\n <\/a>\n <\/div>\n
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\n\n \n \n History <\/span>\n \n\n <\/div>\n\n \n <\/div>\n <\/a>\n <\/div>\n
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\n\n \n \n Climate <\/span>\n \n\n <\/div>\n\n \n <\/div>\n <\/a>\n <\/div>\n
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\n\n \n \n Souvenirs <\/span>\n \n\n <\/div>\n\n \n <\/div>\n <\/a>\n <\/div>\n
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\n\n \n \n Tourist Attractions <\/span>\n \n\n <\/div>\n\n \n <\/div>\n <\/a>\n <\/div>\n
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\n\n \n \n Historical Attractions <\/span>\n \n\n <\/div>\n\n \n <\/div>\n <\/a>\n <\/div>\n
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\n\n \n \n Ethnicity and Religion <\/span>\n \n\n <\/div>\n\n \n <\/div>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Kermanshah, also known as Kermanshahan, is the capital of Kermanshah Province. Covering an area of approximately 24,640 square kilometres<\/strong> and with a population of nearly two million<\/strong>, the province comprises 14 counties, 35 cities, 31 districts and 84 rural districts<\/strong>.<\/p>\n

It is the ninth most populous city<\/strong> and one of Iran\u2019s metropolises. Located between the Iranian Plateau and the Mesopotamian Plain, Kermanshah shares 371 kilometres of border<\/strong> with Iraq.<\/p>\n

Kermanshah is situated in the north-western part of the Zagros Mountains. It is bordered by Kurdistan Province<\/strong> to the north; Lorestan and Ilam provinces<\/strong> to the south; Hamedan Province<\/strong> to the east; and Diyala and Halabja<\/strong> in Iraq to the west.<\/p>\n <\/div>\n <\/div>\n

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Historical records indicate that Kermanshah was one of the earliest centres of human civilization. The region was situated along major communication routes such as the Royal Road<\/strong> and the Silk Road<\/strong>, giving it an exceptional position in trade and the transportation of goods across the region. Kermanshah was one of the principal centres of settlement during the Median period<\/strong>, and during the Achaemenid and Sasanian periods<\/strong>, the region, known as Media, was also considered an important political centre.<\/p>\n

The province was one of the most significant regions throughout the historical periods, and numerous valuable remains from those periods have survived, including Taq-e Bostan, the Bisotun Inscription, and the Temple of Anahita<\/strong>. Throughout the centuries, Kermanshah\u2019s distinctive strategic position has continued to give it particular importance, and today it remains one of the most important cities in western Iran.<\/p>\n <\/div>\n <\/div>\n

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Kermanshah Province is located between the Iranian Plateau and the Mesopotamian Plain. This geographical setting has contributed to its predominantly mountainous character. The province has considerable climatic diversity and is therefore considered a four-season province. Qasr-e Shirin, in the west of the province, has a warm climate, while cities such as Paveh and Sonqor have cold, mountainous climates.<\/p>\n <\/div>\n <\/div>\n

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History of Some Traditional Kermanshahi Foods<\/strong><\/p>\n

Nan-e Tiri<\/strong><\/h3>\n

Nan-e Tiri is a thin, round, white-coloured bread. It is called Tiri<\/em> because the dough portions are flattened and made thin using a tool known locally as cho-tiri<\/em>, a type of stick. This traditional local bread is prepared in Dalahu and some other parts of the province and is used on various occasions, including religious and ritual ceremonies, votive offerings, weddings and funerals.<\/p>\n

At weddings and henna ceremonies, this thin local bread is traditionally placed over dishes such as Polo Masva<\/strong> and Chelow Gosht<\/strong>, which are served in large copper or metal communal trays. The round shape of the bread is said to symbolize the roundness of the world, while its white colour represents good fortune and a prosperous life. During mourning ceremonies, the prepared halva<\/em> is traditionally placed inside Nan-e Tiri and distributed among those attending.<\/p>\n

B\u00e9ji<\/strong><\/h3>\n

B\u00e9ji has traditionally had a place on the Nowruz<\/strong> and Haft-Sin<\/strong> table. The name B\u00e9ji<\/em> is derived from the verb zhian<\/em> or zhin<\/em>, meaning \u201cto live\u201d.<\/p>\n

In the indigenous culture of Kermanshah, B\u00e9ji is placed in the bundle prepared for a young man leaving for military service as provisions for his journey, as he is about to experience an important turning point in his life. B\u00e9ji also holds a special place in wedding ceremonies. It was served to guests and was also wrapped in a piece of cloth and tied around the bride\u2019s waist as a symbol of sustenance, prosperity and blessing, accompanying her as she began a new life in her husband\u2019s home.<\/p>\n

Ash-e Daneh Kolaneh<\/strong><\/h3>\n

Ash-e Daneh Kolaneh is one of the forms of intangible cultural heritage preserved among Kurdish communities. It is prepared both during winter and on special occasions intended to preserve traditional customs, including Ash-e Dandan<\/strong>, the beginning of the Kurdish spring<\/strong>, Gavareh and Kol<\/strong>, and votive offerings to Shahmaran<\/strong>.<\/p>\n

Since ancient times, Kurdish communities have consumed these soups as a traditional means of protecting themselves from certain illnesses during the winter.<\/p>\n

Ash-e Dandan (Degan Roy-e Kaneh):<\/strong> Preparing this soup when a child\u2019s first milk tooth begins to emerge has traditionally been a common custom among Kurdish families.<\/p>\n

Gavareh and Kol:<\/strong> This soup is also traditionally prepared at the beginning of the Kurdish spring (the first day of Bahman). According to local tradition, long ago, on the 18th of Dey, a group of travellers passing through the Patagh mountain pass were caught in a severe snowstorm. Local people came to their aid and prepared Ash-e Daneh Kolaneh for them.<\/p>\n

Shahmaran:<\/strong> According to the beliefs of the ancestors, Shahmaran is a mythical being regarded as the king of all other living creatures. People in these areas therefore prepare Ash-e Daneh Kolaneh as a votive offering to Shahmaran, seeking protection from the bites and stings of living creatures such as snakes and scorpions.<\/p>\n

Ash-e Abbasali<\/strong><\/h3>\n

Ash-e Abbasali is a delicious, highly nutritious traditional soup from Kermanshah with a history dating back approximately 200 years<\/strong>. It is said that around two centuries ago, a cook named Abbasali made a vow to prepare this soup at iftar and distribute it among those observing the fast. For this reason, Ash-e Abbasali is particularly associated with iftar and the month of Ramadan<\/strong>. However, owing to its rich protein and mineral content, it is also regarded as a complete meal that can be enjoyed throughout the year.<\/p>\n

Traditional Kermanshahi families also commonly refer to this soup simply as Ash-e Vasli<\/strong>. The most famous Ash-e Abbasali in Kermanshah is prepared in Timcheh<\/strong>, one of the city\u2019s historic neighbourhoods. In recent years, this dish has also won first place at the Iranian Food Festival on several occasions.<\/p>\n

Traditional Souvenirs of Kermanshah<\/strong><\/h3>\n

Some of Kermanshah\u2019s traditional souvenirs include Nan-e Berenji, Kak, Nan-e Khorma-i, Shokari, Nokhodi, B\u00e9ji, Barsaq, and Kermanshahi animal fat (Roghan-e Heyvani)<\/strong>.<\/p>\n

Nan-e Saji<\/strong><\/h3>\n

Wheat is a symbol of sustenance, prosperity and blessing. Bread was the staple food on the tables of past generations, and Nan-e Saji is a type of flatbread baked on a saj<\/strong>, a traditional griddle, with a wood fire underneath. In the local dialect, the firewood used for this purpose is known as chili<\/em> or chileg<\/em>.<\/p>\n

Nan-e Saji is commonly prepared in various shapes and sizes on the saj and is particularly widespread in western Iran. Very thin varieties of saj bread include Nan-e Tiri (Tiri)<\/strong> and Tap-Tapi<\/strong>, while the thicker variety is known as Fatira<\/strong>. All of these varieties have been registered as part of Iran\u2019s intangible cultural heritage<\/strong> under the broader category of Nan-e Saji.<\/p>\n

Chelow Gosht, Zhir-e Berenji and Gordag<\/strong><\/h3>\n

These are among the traditional and longstanding dishes prepared by the nomadic communities of Kermanshah and are served at ceremonies, gatherings and as votive offerings. A distinctive feature of this Kermanshahi nomadic dish is its method of serving: it is presented in large communal copper or metal trays<\/strong>.<\/p>\n

First, a quantity of rice is placed in the tray, followed by large pieces of lamb, usually with the bone. Another layer of rice is then placed over the meat.<\/p>\n

The distinctive aroma of Kermanshahi animal fat<\/strong> further enhances the flavour of the dish. The meat broth is poured into metal bowls and placed beside the communal tray, while a piece of bread is placed on top of the rice.<\/p>\n

Kermanshahi Khoresht-e Khalal-e Badam<\/strong><\/h3>\n

As is well known, foods prepared by the indigenous people of a region are, in many ways, a gift from nature and the surrounding environment. Nature provides local communities with food products that are well suited to their environment. Our ancestors were well acquainted with these natural principles and therefore used ingredients that grew in and around their settlements.<\/p>\n

Kermanshah Province is a mountainous region with a cold and dry climate. Such climatic conditions encouraged local people to consume warming and spicy foods. In fact, by eating foods considered warming in traditional dietary beliefs, local communities not only obtained the energy they needed but also helped themselves cope with the severe cold of the region. Khoresht-e Khalal is one such traditional dish, considered warming in nature and valued for its nourishing and nutritious properties.<\/p>\n

Kermanshahi Khoresht-e Khalal-e Badam<\/strong>, commonly known simply as Khoresht-e Khalal<\/strong>, is a traditional Iranian dish specific to Kermanshah Province that has long been served at gatherings and celebrations. It is traditionally considered an essential dish when visiting a Kermanshahi household, where preparing this delicious traditional food is regarded as a gesture of respect and hospitality towards guests.<\/p>\n

The reputation of Khoresht-e Khalal has spread throughout Iran, to the extent that Kermanshah is widely associated with both Kermanshahi animal fat<\/strong> and this distinctive dish. Kermanshahi Dandeh Kebab<\/strong> is another highly renowned local speciality.<\/p>\n <\/div>\n <\/div>\n

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The unique historical and tourist attractions of Kermanshah, together with its more than 4,000 historical and cultural sites<\/strong>, provide a strong basis for attracting visitors to the province. Kermanshah is also home to more than 12,300 sites inscribed on the National Heritage List<\/strong>, as well as 50 designated tourism areas<\/strong> and 14 tourism-target villages<\/strong>, further enhancing its potential as a major tourist destination.<\/p>\n

Natural Attractions of the Province<\/strong><\/h3>\n

Niloufar Spring<\/strong><\/p>\n

Quri Qaleh Cave<\/strong>, dating back approximately 65 million years<\/strong><\/p>\n

Paraw Cave<\/strong><\/p>\n

Mountain Park:<\/strong> the rooftop of Kermanshah<\/p>\n

Do-Ashkaft Cave:<\/strong> the earliest dwelling sites of Kermanshah\u2019s Neanderthal inhabitants of the Zagros<\/p>\n

Iran\u2019s highest waterfall:<\/strong> Piran Waterfall<\/p>\n

Sahneh Spring<\/strong><\/p>\n

Bal Spring and River (Kani Bal):<\/strong> the Bal River, considered the shortest river in the world, is only 15 metres long<\/strong>.<\/p>\n

Religious Attractions<\/strong><\/h3>\n

A combination of religion, history and art can be found at Tekyeh Moaven al-Molk<\/strong> and Tekyeh Biglarbeigi<\/strong>.<\/p>\n

Kermanshah Bazaars<\/strong><\/h3>\n

Nan-e Berenji Market:<\/strong> known for the delightful aroma of traditional sweets and Kermanshahi animal fat<\/p>\n

Traditional Kermanshah Bazaar (Dark Bazaar)<\/p>\n <\/div>\n <\/div>\n

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Bisotun Historical Site<\/strong><\/h3>\n

The Bisotun Historical Site<\/strong>, one of the most remarkable tourist attractions of Kermanshah, takes visitors to the heart of history and encompasses numerous historical remains from different periods. Owing to the chronological diversity of its historical periods, Bisotun is regarded as an open-air museum of Iran\u2019s history<\/strong>. This land, also known as the Gateway to Asia<\/strong>, is home to unique monuments and remains, including the Bisotun Inscription, the Statue of Hercules, the Mithridates II Rock Relief, Farhad Tarash, the Sasanian Bridge, the Ilkhanid Caravanserai, Shah Abbas Caravanserai, and the Safavid Bridge<\/strong>.<\/p>\n

The Bisotun Caravanserai<\/strong> has served as accommodation for travellers from the Safavid period to the present day. Today, while retaining its original function, it provides accommodation and hospitality services as a boutique hotel<\/strong>.<\/p>\n

Taq-e Bostan<\/strong><\/h3>\n

One of Kermanshah\u2019s most important historical attractions is the renowned Taq-e Bostan rock relief complex<\/strong>, located at the end of the beautiful Shahid Keshvari Boulevard. The streets leading to this historic site are also lined with dozens of establishments offering local Kermanshahi cuisine, adding to the attraction of the area.<\/p>\n

Tagh-e Gara<\/strong><\/h3>\n

Located on the Kermanshah\u2013Sarpol-e Zahab Road<\/strong>.<\/p>\n

Zij-e Manijeh<\/strong><\/h3>\n

A thousand-year-old legend in Sarpol-e Zahab, Kermanshah<\/strong>.<\/p>\n

Kermanshah Rock-Cut Tombs: Chambers in the Mountains<\/strong><\/h3>\n

Rock-cut tombs are cavities carved into mountains by the people of ancient Iran to bury their deceased along with their belongings. These tombs were generally designed for several individuals and became particularly prevalent during the Median and Achaemenid periods<\/strong>.<\/p>\n