Rewritten Title: Economic Shifts Challenge Accessibility of a Tehran Staple
Article:
A Culinary Cornerstone Under Pressure
The traditional dish of “Kaleh Pacheh,” a beloved staple in Tehran’s culinary landscape, is facing significant economic headwinds. According to Abdolreza Ahmadianfar, Head of the Tehran Cooks’ Union, the market is currently stagnant, with shop sales showing a marked decrease compared to the previous year.
In an interview, Ahmadianfar detailed the multiple challenges confronting the guild, painting a picture of an industry grappling with rising costs and shifting consumer habits.
Soaring Costs and Shrinking Profits
A primary concern is the sharp increase in price. Ahmadianfar reported that the cost of a high-quality portion of Kaleh Pacheh in Tehran has risen from approximately 1.2 million tomans last year to 1.7 million tomans today—a 41 percent increase.
He explained that while the union does not set prices—a measure intended to prevent excessive costs for consumers—this places significant pressure on shop owners. They must set prices based on their own rising expenses, making market competition difficult.
“After calculating all costs, including preparation, slaughter, taxes, and shop maintenance, the net profit for cooks remains only between 10 to 15 percent,” Ahmadianfar stated. “This very low-profit margin means many shops are feeling financial strain, and some are even considering changing their shop’s business entirely.”
Shifting Consumer Patterns and a Call for Support
The economic pressures are not confined to shop owners. Ahmadianfar highlighted a noticeable change in consumer behavior, directly linking it to purchasing power.
“Customers are not like they were in the past,” he observed. “Previously, individuals might come to shops 2 to 3 times a week, but now they may only purchase once every 15 days.” He noted that even regular weekly customers have had to reduce their purchases to once a month or less, as the dish is no longer a spending priority for many families.
Ahmadianfar emphasized that the guild’s challenges are domestic in nature, with currency fluctuations having no direct impact, as all raw materials are sourced locally. He called for greater attention and supportive policies from the government to help stabilize the market.
“We have repeatedly requested permissions for imports to help control prices and create more activity, but we have not yet received a response,” he said. “Such support could revitalize over a hundred jobs and ease the economic problems of many cooks, ensuring public access to this traditional and nutritious food.”
Commitment Amidst Challenges
Despite the difficulties, Ahmadianfar stressed the guild’s commitment to providing a healthy, traditional product. He described the tireless, round-the-clock efforts of cooks who work to prepare the dish for morning sales, underscoring their dedication to their craft and their customers.
The hope within the guild is that with managed market support, this cherished culinary tradition can remain accessible to the people, and the cooks who prepare it can continue their work under more sustainable economic conditions.