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Abgoosht served at a traditional-style restaurant in Iran A dizi dish during consumption. Abgoosht (Persian: آبگوشت Âbgušt, pronounced [ɒːbˈɡuːʃt]; literally "meat broth") is an Iranian stew. It is also called dizi (Persian: دیزی, pronounced), which refers to the traditional stoneware crocks it is served in. Some describe it ...
Kotlet: Mixture of fried ground beef, mashed potato, and onion. Salad Olivie: Mixture of potato, eggs, peas, and diced chicken (or sausage), dressed with mayonnaise. Caviar: Salt-cured fish eggs. Dolme: Stuffed peppers or vine leaves. Kufte: Meatball or meatloaf dishes. Zaban: Beef tongue. Pache: Boiled parts of cow or sheep; also known as khash.
Bozbash is the Azerbaijani name of the Iranian dish abgoosht-e sabzi. [1] Ghanoonparvar notes that bozbash was introduced "relatively late" into Iranian cuisine; Mirza Ali-Akbar Khan, the chef of Naser al-Din Shah Qajar (r. 1848–1896), was reportedly the first to mention it. [1]
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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.
Yalda Night, or Shab-e Yalda (also spelled Shabe Yalda), marks the longest night of the year in Iran and in many other Central Asian and Middle Eastern countries.
' Leaf Kebab ') is a Persian style barbecued and marinated lamb, chicken or beef kabab dish. [1] The main ingredients of Kabab-e Barg are beef tenderloin, lamb sirloin, or less commonly chicken breast, along with onions and olive oil. Kabab Barg and kabab koobideh are often among the most popular dishes served in Persian cuisine restaurants.