As winter begins and intense cold sweeps through the mountainous regions of the country, cooking and preparing various warm and high-energy foods becomes more and more popular. Naturally, preventing colds is a top priority for people during this season, with observing hygiene and cooking herbal and medicinal foods considered the best solutions for prevention or effective treatment if illness strikes. Tarkhineh is a local and indigenous dish of Ilam Province, also popularly consumed in Kermanshah and Kurdistan provinces as a local delicacy. Skilled women and mothers in Ilam use ingredients such as wild vegetables like Shalim, tomatoes, pomegranate juice, tarragon, mint, onions, peppers, turmeric, dough base, wheat, and mountain pennyroyal to prepare this nutritious dish. Due to limited access to some Tarkhineh ingredients in winter, they prepare them a month before the cold season begins and make this traditional and beneficial dish throughout winter. Consequently, it requires a short cooking time. Additionally, due to its traditional cooking method and rich flavor and aroma, Tarkhineh is classified into two types: Du'ineh and Shumineh.