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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.
Polow and dami. Sabzi polow: Rice with chopped herbs, usually served with fish . Lubia polow: Rice with green beans and minced meat. Albalu polow: Rice with sour cherries and slices of chicken or red meat. Morasa polow: Rice "jewelled" with barberries, pistachios, raisins, carrots, orange peel, and almonds. [15] [16]
LAVASH, LAVOSH, LAHVOSH, LAWAASH, or LAWASHA, also called ARMENIAN CRACKER BREAD, CRACKER BREAD, or PARAKI, is a round, thin Middle Eastern bread that is soft like a tortilla or hard like a cracker. ^Alan Davidson (1999). The Oxford Companion to Food. Oxford University Press. p. 456. ISBN 978-0192806819.
Ghormeh sabzi ( Persian: قورمه سبزی) or Khoresht sabzi ( Persian: خورشت سبزی ), also spelled qormeh sabzi, is an Iranian herb stew. It is considered the national dish and is a very popular dish in Iran. [ 1] Ghormeh sabzi has different variants, which are based on the difference between beans and meat.
Khash (dish) Armenian khash. Fresh and prebaked sheep heads being sold in a market. Khash ( Armenian: խաշ; known by the derivations khashi ( Georgian: ხაში) and Azerbaijani: xaş, respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach ( tripe ). It is a dish of Armenian origin. [ 1][ 2]
Cookbook: Kabab koobideh. Media: Kabab koobideh. Kabab koobideh ( Persian: کباب کوبیده) or Kobide ( Persian: کوبیده) is an Iranian type of kofta kabab made from ground lamb or beef, [ 1] often mixed with ground pepper and chopped onions. [ 2] Kebabs hold a revered place in Iranian cultural traditions, gracing ceremonial ...
Barbari bread ( Persian: نان بربری, romanized : nân-e barbari) is a type of Iranian yeast leavened flatbread. It is one of the thickest flat breads and is commonly topped with sesame or black caraway seeds. A notable characteristic of the bread is its top skin that is similar to pretzels or lye roll 's skin due to the Maillard reaction ...
“This will deprive us of our daily needs — even vegetables and bread — if price of fuel hikes up,“ she said. A bookseller on Tehran's famed Enghelab — or “Revolution” — Street also ...
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