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Indigenous food skills in southwest Iran made national heritage

The expertise of making three indigenous foods popular in the southwestern Iranian province of Chaharmahal and Bakhtiari are added to the National Intangible Cultural Heritage list.

The expertise of making three indigenous foods, which are popular in the southwestern Iranian province of Chaharmahal and Bakhtiari, have been added to the National Intangible Cultural Heritage list.

Making Kardin Ash, which is eaten as breakfast in the spring, as well as the skills of making Tamnideh chicken and Lalaki have been recently inscribed on the prestigious list. 

Iranian cuisine, usually dominated by fragrant herbs, varies from region to region. Experts say that food is not merely an organic product with biochemical compositions. However, for members of each community, food is defined as a cultural element.

Chaharmahal and Bakhtiari Province has various unique traditions and rituals relative to the tribal lifestyles. The province is also a hub for making wool felt products, majorly of which exported abroad. It is home to some 500 crafters, in over 250 workshops, making handmade felt products.

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