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Sup e morgh: Chicken and noodle soup. [31] Sup e jow: Barley soup. [32] Sirabi: Tripe soup; also known as sirab shirdun. [33] Tarkhine: Grain and yoghurt soup. Gazane: Nettle soup. Adasi: Lentil soup. Āsh e reshte: Noodle thick soup. Āsh e anār: Pomegranate thick soup. Āsh e doogh: Buttermilk thick soup. Kalle Joosh: Kashk thick soup.
Chelow kabab is considered to be the national dish of Iran. [1]Iranian cuisine is the culinary traditions of Iran.Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, [2] [3] [4] it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions.
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Sabzi polo (Persian: سبزی پلو) is an Iranian dish of rice and chopped herbs, usually served with fish. [1] In Persian, sabzi refers to herbs or vegetables (sabz means "green"); polo is pilaf, a style of cooked rice. The herbs used in sabzi polo vary, but typically include coriander, dill, chives or scallions, fenugreek, garlic and ...
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Mahyawa (Arabic: مهياوه, romanized: Mahyaweh or Arabic: مشاوة, romanized: Meshaweh) is a famous dish widely consumed in Southern Iran, the southern regions of Fars Province and Hormozgan, [1]: 177 [2] [3] [4] as well the rest of the Gulf especially the GCC countries, [3] [2] [4] which has been introduced there by the it was brought by the migration of the Achums (known locally as ...
Baghalaa polow (Persian: باقلا پلو); is an Iranian dish of rice, fava beans and dill. In Persian, baghalaa means fava bean while polo is pilaf , a style of cooked rice. It is made by cooking rice and green broad beans in boiling water.
It's a you-can't-make-a-mistake soup. The vegetarian beans and greens soup ash reshteh, named for the square-edged, linguini-like reshteh noodle, seems to have as many variations as the home cooks ...