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yousofvand, S., azimi, M., jahantigh, M., Sharifiann, A. (2025). Local knowledge of using rangeland plants in the traditional dishes of the Lak tribe in the Dereshahr city, Ilam province. , 12(23), 319-361. doi: 10.22054/qjik.2025.80569.1428
soheila yousofvand; mojgansadat azimi; Mojtaba jahantigh; Abolfazl Sharifiann. "Local knowledge of using rangeland plants in the traditional dishes of the Lak tribe in the Dereshahr city, Ilam province". , 12, 23, 2025, 319-361. doi: 10.22054/qjik.2025.80569.1428
yousofvand, S., azimi, M., jahantigh, M., Sharifiann, A. (2025). 'Local knowledge of using rangeland plants in the traditional dishes of the Lak tribe in the Dereshahr city, Ilam province', , 12(23), pp. 319-361. doi: 10.22054/qjik.2025.80569.1428
yousofvand, S., azimi, M., jahantigh, M., Sharifiann, A. Local knowledge of using rangeland plants in the traditional dishes of the Lak tribe in the Dereshahr city, Ilam province. , 2025; 12(23): 319-361. doi: 10.22054/qjik.2025.80569.1428

Local knowledge of using rangeland plants in the traditional dishes of the Lak tribe in the Dereshahr city, Ilam province

دو فصلنامه دانش های بومی ایران
Article 10, Volume 12, Issue 23, June 2025, Pages 319-361    PDF (1.8 M)
Document Type: Research Paper
DOI: 10.22054/qjik.2025.80569.1428
Authors
soheila yousofvand* 1; mojgansadat azimi2; Mojtaba jahantigh3; Abolfazl Sharifiann4
1PhD student Rangeland Management Department, Faculty of Rangeland and Watershed Management, Gorgan University of Agricultural Sciences and Natural Resources, Iran.
2Associate Professor, Faculty of Pasture and Watershed Management, Gorgan University of Agricultural Sciences and Natural Resources, Iran.
3Graduate Master of Water Engineering, Faculty of Water and Soil, Zabol University, Iran.
4PhD GraduateRangeland Management Department, Faculty of Rangeland and Watershed Management, Gorgan University of Agricultural Sciences and Natural Resources, Iran
Abstract
The erosion of traditional knowledge is a pressing global issue. This study aims to address this concern by investigating the traditional culinary practices of the Laki community in Darreh Shahr, Iran. Specifically, the study seeks to: 1) identify the traditional foods and ingredients utilized by the Laki community, 2) catalog the local plant species employed in these dishes, and 3) assess the value of traditional knowledge in the preparation and consumption of these foods. A qualitative research methodology was employed, involving a combination of field observations, semi-structured interviews, and participant observation. Through these methods, data was collected directly from local community members. The findings revealed a deep understanding of wild edible plants and traditional cooking techniques among the Laki people. A total of 23 plant species were identified as key ingredients in their diverse culinary repertoire. Traditional knowledge encompasses a wide range of aspects, including plant identification, optimal harvesting times, sustainable harvesting practices, and various preparation methods. The study highlights the versatility of local plant species. For instance, Kangar, summer onion, and Ghaziaghi are used to prepare various dishes, such as yogurt, Burani, and soup. These findings emphasize the importance of preserving traditional knowledge and culinary practice.
Keywords
traditional knowledge; local food; Pasture plants; Edible plants
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