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Gaz (Persian: گز) is an Iranian nougat that originated in the Isfahan region. [2] It is widely known as Persian Nougat in American and European countries. [ 3 ] It is made from pistachio , almond kernels, rose-water , egg whites and sap from Persian manna .
"Westoxication", is by far the predominant translation in English references. It was used by Brad Hanson who found other renderings of gharbzadegi to be too literal. Hanson assumed Al-e Ahmad was "playing on the word senzadegi, the affliction of wheat by an aphid-like pest quite common in Iran". Hanson argued that it seeks to convey both ...
Torshi is made with garlic, chili peppers, celery, cauliflower, carrots, beets, shallots, cabbage, aubergines (eggplant) and other vegetables, and dried aromatic herbs pickled in vinegar or brandy, salt, and different spice mixtures, which usually include whole black peppercorns, ginger, etc. Persian-style torshi includes more vinegar, while Turkish style turşu includes more salt.
The spelling of the name of this dish varies in English and can include aush, āsh, ashe, ashe, āshe, aash, or osh. Aush means "thick soup" in Iranian languages. The noun "cook" translates to "Ashpaz" (آشپز) in Persian. The word is a combination of two Persian words of "aush" and "paz" and literally means "a person who cooks aush". [2]
Koobideh Kebab is a type of Iranian kebab made from ground meat. According to Daryabandari's esteemed cookbook, [4] there are two main styles of koobideh: a soft, tender type served with Iranian flatbreads like sangak and lavash, and a firmer but juicier type served with rice. Both styles use the same ingredients, with differences in how the ...
The Middle Iranian ērān/aryān are oblique plural forms of gentilic ēr-(Middle Persian) and ary-(Parthian), which in turn both derive from Old Iranian *arya-, meaning "'Aryan,' i.e., 'of the Iranians.'" [1] [4] This Old Iranian *arya-is attested as an ethnic designator in Achaemenid inscriptions as Old Persian ariya-, and in Zoroastrianism's ...
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.
Ordibehesht or Ardibehesht (Persian: اردیبهشت, Persian pronunciation: [oɾdiːbeˈheʃt / æɾdiːbeˈheʃt]) [1] is the second month of the Zoroastrian calendar, [1] which is used officially in Iran and Afghanistan. It has 31 days [1] and spans the months of April and May in the Gregorian calendar. The Dari name for the month is ...