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Aush Jushpare Aush Jushpare Jushpare（Samosa） Aush jushpare (آش جوش پَره) is a type of aush (Iranian thick soup/stew), commonly cooked in Khorasan, Gonabad, Ferdous and Sabzevar in Iran. It is similar to the Chinese jiaozi. Historian Bayhaqi (-1077) mentioned about Aush Jushpare in his book "Tarikh-i Bayhaqi". Aush Jushpare is one ...
A samosa (/ s ə ˈ m oʊ s ə /) (listen ⓘ) ( Persian: سمبوسه) from the Persian word sambosag (سنبوسگ) (meaning 'triangular pastry') is a fried South Asian [2] and West Asian snack. It is a pastry with a savory filling, mostly vegetables , spiced potatoes , onions , and peas , but also meat or fish .
Some related or similar dishes include the deep fried Indian snack with a similar name, the samosa. In Tajik cuisine , sambusa-i varaki are meat-filled pastries, usually triangle-shaped. The filling can be made with ground beef (or the more traditional mutton mixed with tail fat) and then onions, spices, cumin seeds and other seasonings before ...
According to the historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of South Asia and the Persian polao. [13] Indian restaurateur Kris Dhillon believes that the dish originated in Persia and was brought to South Asia by the Mughals. [14]
Borani: Yogurt with spinach and other ingredients. Mast o khiar: Strained yogurt with cucumber, garlic, and mint. Sabzi : Fresh herbs and raw vegetables. Zeytoon Parvardeh: Olives in a paste made of pomegranate, walnut and garlic. [34] Mirza Qasemi: Grilled eggplant with egg, garlic and tomato.
Sosis Bandari (Persian: سوسیس بندری, translated as. Port sausage) is an Iranian fast-food or street food, usually served in sandwich shops in Iran in the form of a sub or meal. It contains sausage , onion , tomato paste , ground chilli pepper and other spices. [ 1 ]
The origin of Haleem lies in the popular Arabian dish known as Harees (also written as Jareesh).According to Shoaib Daniyal, writing in The Sunday Guardian, the first written recipe of Harees dates back to the 10th century, when Arab scribe Abu Muhammad al-Muzaffar ibn Sayyar compiled a cookbook of dishes popular with the "kings and caliphs and lords and leaders" of Baghdad.
Samanu (Persian: سمنو / samanu; Azerbaijani: səməni halvası), Samanak (Persian: سمنک / samanak), Sümelek (Kazakh: сүмелек / Turkmen: Sümelek / Syumelek), Sumanak (Tajik: суманак), Sumalak (Uzbek: sumalak [sʉmælˈæk]) or Sümölök (Kyrgyz: сүмөлөк [symœlˈœk]) is a sweet paste made from germinated wheat ...