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Albaloo polo (Persian: آلبالو پلو) is an Iranian main dish of rice and sour cherries usually served with chicken, koobideh, or other types of kebab as well as some form of stews . In Persian, albaloo is morello cherry; polo is pilaf, a style of cooked rice.
Advieh (Persian: ادویه) means spice in the Persian language and it is a spice mixture used in Iranian cuisine. [1] It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition varies from the Persian Gulf to the Caspian Sea , common ingredients include turmeric , cinnamon , cardamom , cloves , rose ...
Kabab barg: Barbecued and marinated lamb, chicken or beef. Kabab torsh: Traditional kebab from Gilan and Mazenderan, marinated in a paste of crushed walnuts, pomegranate juice, and olive oil. Kabab Bakhtyari: Mixture of barbecued fillet of lamb (or veal) and chicken breast. [22] Chenje: Skewered and grilled cubes of meat.
Preheat the oven to 350°. Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. Add half of the chicken along with the backbone and neck and cook over moderately high heat until browned, about 4 minutes per side.
Certified chicken lady (and owner of Cluckingham Palace in Texas), says, "I'm drawn to character names like Moira Rose and Cruella because it's fun to assign those wild personalities to a chicken."
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.
Chickpea flour, chicken, or turkey, or sometimes (ground lamb, grated onions, cardamom, garlic, sometimes turmeric, dried lime Media: Gondi Gondi (go-n-dee), sometimes spelled as ghondi , or gundi , [ 1 ] [ 2 ] is a Persian Jewish dish [ 2 ] of meatballs [ 3 ] made from ground lamb , veal or chicken [ 2 ] traditionally served on Shabbat .
Edithcolea is a monotypic genus with a single species Edithcolea grandis (Persian carpet flower). Once classified in the family Asclepiadaceae, it is now in the subfamily Asclepiadoideae of the dogbane family Apocynaceae. It is native to eastern Africa and to the Arabian Peninsula. [1] The genus is named after Edith Cole (1859–1940).