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There are more than 50 types of thick soup (ash) in Iranian cooking, this being one of the more popular types. [3] The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper. [4]
In the Persian language, loobia means bean while polo is a style of cooked rice, known in English as pilaf. It is made by sautéing onion with a touch of turmeric powder followed by mixing in the beef or lamb, and then adding sautéed green beans with salt and pepper. Additional flavorings, such as tomato, saffron, and cinnamon, are also ...
Aush means "thick soup" in Iranian languages. The noun "cook" translates to "Ashpaz" (آشپز) in Persian. The word is a combination of two Persian words of "aush" and "paz" and literally means "a person who cooks aush". [2] Also the word "kitchen" in Persian is "Ashpazkhaneh" (آشپزخانه) literally meaning "house of cook". [4] [5]
Cannellini beans are the Cadillac of the white bean world: larger than most other white beans and infinitely creamy. Like chickpeas, they make a great protein-packed base for a vegetarian dinner ...
Baqali polow: Rice with fava beans and dill weed. [19] Dampokhtak: Turmeric rice with lima beans. [20] Tachin: Rice cake including yogurt, egg, and chicken fillets. Kalam Polow: Rice with cabbage and different herbs. Zereshk Polow: Rice with berberis and saffron.
Pomegranate soup [1] [2] [3] [4] [a] is an Iranian dish made from pomegranate juice and seeds, yellow split peas, mint leaves, spices, and other ingredients. It is ...
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
Keshmesh polo (raisins in rice) – found all over Iran now, but originated in northern Iran. Khoresh-e gol dar chaman (broad bean stew) – a stew made of garlic, dill, lamb and broad beans. [17] An alternative to using broad beans in this recipe are fava beans. [18] Khoresh-e torsh tareh (stew of herbs, garlic, eggs). [18]