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Halva: Wheat flour and butter, flavored with rose water. Bastani e zaferani: Saffron ice cream. Falude: Vermicelli mixed in a semi-frozen syrup of sugar and rose water. Sarshir: Creamy dairy product similar to clotted cream. Liqvan and feta: Brined curd cheese, typically eaten for breakfast. Samanu: Germinated wheat, typically served for Nowruz.
Halva (also halvah, halwa, halua, [1] and other spellings; Arabic: حلوى Hindi: हलवा, Persian: حلوا) is a type of confectionery that is widely spread throughout the Middle East and North Africa, the Balkans, and South Asia. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid ...
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.
Sohan of Qom. Sohan (Persian: سوهان, romanized: Sôhân) is a traditional Persian saffron brittle toffee made in Iran.Its ingredients consist of wheat sprout, flour, egg yolks, rose water, sugar, butter or vegetable oil, saffron, cardamom, and slivers of almond and pistachio.
Cooking samanak in Isfara, Tajikistan. Samanu (Persian: سمنو / samanu; Azerbaijani: səməni halvası), Samanak (Persian: سمنک / samanak), Sümelek (Kazakh: сүмелек / Turkmen: Sümelek / Syumelek), Sumanak (Tajik: суманак), Sumalak (Uzbek: sumalak [sʉmælˈæk]) or Sümölök (Kyrgyz: сүмөлөк [symœlˈœk]) is a sweet paste made from germinated wheat (young ...
In Persian, it is called shekarbureh (Persian: شکربوره). Originally, it was like a halva made from sugar and almonds. Its alternate names in Persian include Shekarborak, Shekarbora, Shekarpareh, Shekarbozeh and Shekarpirah. [12] In its different variations, the dessert is also common in Azerbaijan, Iran, and Turkey.
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 ...
Sholezard (also known as zard birinj or zarda) [1] is a rice pudding composed of saffron, sugar, rose water, [2] butter, cinnamon and cardamom. It is often made and distributed in substantial quantities in religious ceremonies.
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