Jegarvaz, a culinary and cultural delight in western Iran
Jegarvaz is a popular dish which has turned into a tourist attraction in some western regions of Iran. Lorestan and Ilam provinces have registered it as part of their intangible cultural heritage.
Mohsen Tarhani, an official of the Cultural Heritage Organization of Lorestan Province, told ISNA: “Jegarvaz is a popular, high-calorie, and energy-rich food that was once considered a noble dish. This nutritious food is mostly prepared in the mountains, and consumed during lunch,” ISNA wrote.
Tarhani explained the method and recipe for cooking jegarvaz: First, the vaz, or the fat strip on the stomach of a sheep or calf, along with a piece of sheep’s liver are thoroughly washed and cleaned, then the liver is cut into desired sizes, in a way that it can be easily skewered. Afterward, they are salted and set aside.
Once the liver is prepared, the vaz is cut into pieces that can be easily wrapped around the liver pieces. Then the liver wrapped with vaz is skewered and placed on the heat of the fire to slowly grill.
He added, “Due to its fatty and thin nature, when wrapped around the liver and placed on the heat, vaz imparts a very delicious taste to the liver. This dish has many fans in Lorestan Province.”
He stated that the jegarvaz dish is served in most restaurants of Lorestan Province, especially in Khorramabad, and is accessible to tourists. In fact, this popular food has become a kind of tourist attraction for the province.
Tarhani mentioned that there is no documented history of the dish, and added that the skill of preparing and cooking jegarvaz was included in Lorestan Province’s Intangible Cultural Heritage List in 2018. Jegarvaz, or liver wrapped in fat, is also a popular kebab in Kermanshah, Ilam, and Kurdestan provinces, as well as in Kurdish areas of Iraq. Ilam has also registered it as part of its intangible cultural heritage.