Skip to main content
Support

Browse by category

All categories
Fermentation Atlas

Iran

19 ferments from Iran, with how each is made.

19 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
DooghFermented milk1 min5–14 °C0.7 %4.4 → 4.07
Jalebi (fermented-batter version)Cereals and bread0 min – 24 h3.5–5.3
Kajmak (ripened clotted cream)Fermented milkup to 30 days4–18 °C0.5–0.6 %4.9 → 4.53
LighvanCheeseat least 3 months5–9 °C10–12 %5.6 → 5.36
MahyawaSauces and condiments25–40 days37–39 °C15–35 %5.4 → 6.5
MotalCheese3 months6–12 °C3 %5.3 → 4.71
Sourdough flatbreads of the Middle East and Caucasus (family)Cereals and breadat least 30 daysup to 2 %3.9
Torshi / turşu (brine-fermented types)Vegetables30–40 days12 %4
Kurdish / Kermanshahi roghan (ripened doogh-butter oil)Fermented milk2–6 months18 °C10 %4.6–4.7
Shubat / qymyranFermented milk24 h – 2 days20–25 °C4
Chal (Turkmen fermented camel milk)Fermented milk3–4 days
Kamakh rijal (medieval sun-ripened milk relish)Fermented milk
Kashk / qurut / kurut / aaruul / jameed / chortanFermented milk1 h4.3
Khiar shoor (Persian brined cucumbers)Vegetables
Kope / Kupa (Kurdish skin cheese)Cheese
Mast (Persian yoghurt)Fermented milk
Qara qurut / kashk-e siyahCheese
Suzma / chakka (Central Asian and Iranian strained qatiq)Fermented milk6–10 h40 °C4
Tarkhineh (Kurdish and western Iranian)Cereals and bread

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made