Goush-fil made a national heritage

TEHRAN – The skill of making Goush-fil (Persian: “elephant’s ear”), which is fried pastry, has been registered in Iran’s national list for intangible cultural heritage.

The registered skill has a history of about 200 years in Arak and other cities and villages of Markazi province, IRIB reported on Sunday.

The dough is shaped like an elephant’s ear (Goush), and deep-fried in oil. Each piece is then topped with chopped pistachios and powdered sugar.

This sweet is mainly served with tea, especially during Ramadan and Nowruz. The dough is made by whisking eggs, milk, and butter, then adding the mixture to the dry ingredients.

Apart from Markazi province, Goush-fil has long been made in Isfahan, where the pastry is eaten with a combination of local Doogh (a combination of water and sour yogurt). This combination has long been rooted in the food culture of the local people and continues to this day.

Iran is a haven for food enthusiasts, boasting a culinary landscape as diverse as its rich history. From the northern reaches to the southern shores, every province and city offers a unique array of delectable dishes, each a testament to Iran’s cultural richness and culinary heritage.

At the heart of Persian cuisine lies rice or polo, serving as the foundation of every meal. Persian culinary artistry is characterized by a delicate balance of tastes, textures, and temperatures, creating a symphony of flavors that tantalize the palate. From the tangy sweetness of pomegranate molasses to the earthy richness of saffron-infused stews, Iranian cuisine celebrates the harmony of contrasting elements in every dish.

No Persian feast is complete without an abundance of fresh herbs, a hallmark of Iranian culinary tradition. Every table is adorned with Sabzi-khordan, a colorful assortment of fragrant herbs, crisp radishes, and scallions, inviting diners to savor the vibrant flavors of the land. These verdant treasures are often enjoyed raw, paired with fresh flatbread, and accented with bites of feta, cucumber, or walnuts, creating a symphony of textures and tastes.

In recent years, food tourism has emerged as a dynamic and innovative segment of Iran’s tourism industry, offering travelers an immersive journey through the country’s gastronomic treasures. With its emphasis on local ingredients and traditional cooking methods, Iranian cuisine has become a key driver of sustainable development at the regional and local levels, fostering economic growth and cultural exchange.

In recognition of its culinary heritage, Iran proudly joined a UNWTO campaign in 2020 to promote gastronomy as an essential component of tourism. From the aromatic herb gardens of Gilan to the spice markets of Isfahan, Iranian cuisine reflects the diversity and vibrancy of the nation, enticing visitors with its freshness, deliciousness, and colorfulness. As travelers embark on a culinary odyssey through Iran, they are invited to savor the flavors of a rich and storied culinary tradition, one that continues to captivate and inspire food lovers around the world.

AM