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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]
Sabzi polo (Persian: سبزی پلو) is an Iranian dish of rice and chopped herbs, usually served with fish. [1] In Persian, sabzi refers to herbs or vegetables (sabz means "green"); polo is pilaf, a style of cooked rice. The herbs used in sabzi polo vary, but typically include coriander, dill, chives or scallions, fenugreek, garlic and ...
Baghalaa polow (Persian: باقلا پلو); is an Iranian dish of rice, fava beans and dill. In Persian, baghalaa means fava bean while polo is pilaf, a style of cooked rice. It is made by cooking rice and green broad beans in boiling water. When cooked, the rice and beans are layered with dill in a pan, and everything is baked in an oven ...
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.
In the Persian language, loobia means bean while polo is a style of cooked rice, known in English as pilaf. It is made by sautéing onion with a touch of turmeric powder followed by mixing in the beef or lamb, and then adding sautéed green beans with salt and pepper. Additional flavorings, such as tomato, saffron, and cinnamon, are also ...
Ghormeh sabzi (Persian: قورمه سبزی), also known as Khoresht sabzi (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.
Khoresh (Persian: خورش) or Khoresht (Persian: خورشت) is an Iranian term for stew dishes of the Persianate World in Iranian cuisine, Afghan cuisine, Tajik cuisine and also Kurdish cuisine. The word is a substantive of the verb khordan (Persian: خوردن) "to eat" and literally means "meal". It generally refers to different stews pilaf ...
Khoresh-e gol dar chaman (broad bean stew) – a stew made of garlic, dill, lamb and broad beans. [17] An alternative to using broad beans in this recipe are fava beans. [18] Khoresh-e torsh tareh (stew of herbs, garlic, eggs). [18] Kuku eshpel (a kuku egg dish made of fish roe or caviar). [16] Morgh-e torsh (sour chicken). [18]