Discover Iran: From ruby-red pomegranates to traditional sweets, the culinary heritage of Markazi province

Markazi province blends rich agricultural traditions with distinctive local foods, from Saveh’s famous pomegranates and Khandab’s grapes to Naraq’s Jozghand, traditional sweets and locally produced honey.

By Mina Mosallanejad

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  Markazi produces more than three million tonnes of agricultural products annually.
• Saveh’s pomegranates and Khandab’s grapes are among the province’s most renowned agricultural products.
• Naraq’s Jozghand, Arak’s traditional sweets, and locally produced honey preserve Markazi’s rich culinary heritage.

Markazi province in central Iran offers a rich culinary landscape shaped by fertile orchards, traditional food-making skills, and generations of agricultural knowledge.

From Saveh's celebrated pomegranates and Khandab's grapes to Naraq’s distinctive Jozghand sweet, Arak’s traditional Fatir bread, and Gooshfil pastries, local foods tell the story of a region where agriculture and cultural identity remain closely connected.

These products are more than ingredients or souvenirs. They support farmers, family-run workshops, bakeries and local markets, while offering opportunities to expand food processing, packaging and culinary tourism.

Seasonal harvests and local festivals bring these traditions into public view, connecting visitors with the people and practices that have shaped Markazi’s food culture.

The province’s agricultural output also gives this heritage an economic dimension. In June 2026, a report citing Markazi’s veterinary authorities said that 1,200 tonnes of agricultural products were exported during the first two months of the Iranian year, from March 21 to May 21.

The province produces more than three million tonnes of agricultural products annually, according to the same report.

Saveh pomegranates: A ruby-red agricultural treasure

Saveh pomegranates are among the best-known agricultural products associated with Markazi Province.

The region’s orchards produce fruit valued for its color, flavor, and culinary versatility. Pomegranates are eaten fresh and processed into juice and other food products, creating opportunities for growers, processors, packaging businesses, and exporters.

Harvest season offers a vivid picture of rural life, as workers collect the fruit, sort it, and prepare it for markets.

In December 2025, reports on the fourth National Pomegranate Festival in Saveh highlighted the event’s role in showcasing local production and related industries.

More than 220 stalls representing 14 pomegranate-producing provinces participated, according to festival coverage. The event combined agricultural promotion with opportunities to display local products and traditions.

Iran also has an established international market for pomegranates. An export-industry analysis published in September 2025 estimated that Iran exported approximately 39,000 tonnes of pomegranates, worth around $18 million, in the Iranian year 1403 (2024–25).

These are national figures, not Saveh-specific export totals. They nevertheless demonstrate the commercial potential of a crop closely associated with the town.

Jozghand: Naraq’s distinctive traditional sweet

Jozghand is one of Markazi’s most distinctive traditional foods, closely associated with the historic town of Naraq.

Prepared using dried local fruit, traditionally a variety of peach, the sweet is filled with ingredients such as almonds, walnuts, sugar, and aromatic spices.

Its preparation combines fruit preservation with confectionery, reflecting practical knowledge developed in households over generations.

The process requires care and experience: the fruit is peeled, partially dried, opened to remove the stone, and filled before being dried further. The result is a sweet that can be stored and enjoyed beyond the fresh-fruit season.

Jozghand also illustrates the economic value of home-based food production, particularly the role of women in preserving traditional skills.

There are more than 100 household workshops in Naraq, and the annual production is estimated at one to two tonnes.

Fatir bread: A tradition baked into everyday life

Fatir, a traditional bread associated with Arak, is another important part of Markazi’s culinary identity.

Prepared with flour and ingredients that vary by recipe, including milk or water, eggs, sugar, and oil, it comes in different forms and may be topped with sesame or other additions.

Historically, homemade baking and traditional ovens helped maintain the custom, particularly around Nowruz, the Persian New Year.

Today, specialist bakeries continue to produce Fatir for everyday consumption, hospitality and the local souvenir market.

Its appeal lies in the continuity between domestic traditions and modern small businesses. A visit to a traditional bakery can reveal how recipes, techniques and preferences are passed between generations while adapting to contemporary customers.

Gooshfil: A sweet part of Arak’s food traditions

Gooshfil, a crisp, syrup-coated pastry, is another familiar item in Arak’s traditional confectionery.

Made from dough prepared with ingredients such as flour, eggs, and dairy products, it is fried and often soaked in syrup.

The pastry is also associated with food traditions in other Iranian cities, but local bakeries give it a place in Markazi’s culinary landscape.

Gooshfil is commonly enjoyed with tea and appears alongside other sweets during hospitality and Ramadan gatherings.

Grapes and raisins: From Khandab’s vineyards to international markets

Grapes are among Markazi’s major orchard crops, with Khandab and the village of Hazaaveh near Arak known for vineyards and traditional grape products.

Fresh grapes are consumed locally and sold to wider markets, while processing extends their commercial life through raisins, grape syrup and other products.

In September 2026, published reporting cited an estimated 18,000 hectares of vineyards across Markazi and forecast grape production of around 250,000 tonnes for the year.

Khandab accounts for a substantial share of the province’s vineyards.

Raisins are particularly significant because they can be stored, packaged, and transported to distant markets. Raisins are one of the region’s export-oriented orchard products, alongside pomegranates and pistachios.

Iranian raisins reach international buyers in different forms, including golden, green, seedless, and sun-dried varieties.

Shipment records show consignments going to destinations such as Pakistan, Kazakhstan, Armenia, and Malaysia.

Honey: A natural product with commercial potential

Honey adds another dimension to Markazi’s agricultural heritage.

Its production depends on local vegetation, seasonal conditions and the knowledge of beekeepers who manage colonies, harvest honey and prepare it for sale.

Provincial figures published in 2025 put Markazi’s annual honey production at approximately 1,100–1,179 tonnes.

More than 1,400 beekeepers are active in Markazi province, engaged in honey production.

The counties of Shazand, Khomein, Arak and Saveh are the province’s leading honey-producing areas.

Keeping traditions alive

The strongest story emerging from Markazi is the connection between large-scale agriculture and small-scale craftsmanship.

Pomegranates and grapes demonstrate the province’s capacity to produce marketable agricultural goods, while Jozghand, Fatir and Gooshfil show how local knowledge transforms ingredients into distinctive foods. Honey adds a further link between the natural environment and rural livelihoods.

Preserving these traditions while improving processing, packaging, market access and visitor experiences could strengthen their economic contribution.

By following products from orchards and beehives to workshops, bakeries and local markets, Markazi can present a compelling picture of a living culinary heritage—one in which agricultural productivity, cultural continuity and new business opportunities grow together.