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The Latin specific epithet persica means "Persian", referring to the modern country of Iran. [5] Fritillaria persica is a robust bulbous perennial growing 30–60 cm (12–24 in) tall. Each plant may bear up to 30, conical, narrow, bell-shaped flowers, up to 0.75 in (1.9 cm) long, ranging in colour from deep purple to greenish brown. [6] [7]
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).
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.
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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Fesenjān (Persian: فسنجان; also called fesenjoon in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh). The roots of this Persian delicacy trace back to the Sassanid dynasty's golden age. [1] It is typically served over rice in the Iranian manner. [2] In Iran, it is made with minced meat (lamb, sheep or beef), meatballs ...
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Traditionally, Khoresh karafs is prepared with red meat (lamb, or beef), but unlike Ghormeh sabzi or Gheimeh, it is common to substitute chicken meat in this recipe.This food has become more diverse in recent years, and its vegan and vegetarian varieties have entered the diet of Iranian families.