This rich sweet‑sour dish originates from northern Iran. Fesenjan is popular at Iranian family celebrations such as Yalda night and Christmas
Celebrate Iranian new year with a traditional Persian dish – kuku sabzi, a herb frittata with barberries. It makes a colourful addition to any family feast
Crisp on the outside, soft on the inside. Delicious bread, that is the everyday bread in Iran and baked scattered against the walls of charcoal ovensgrills . Used to scoop up main dishes and delicious spreads. I like it with Baba Ganoush, cheeses, vegetables and traditional vegetarian middle eastern dishes. I like to keep it vegan, but you can sub the amount of olive oil with butter or ghee. The longer you let the dough rest, the better the taste, texture and crispness. I let mine rest in the fridge for up to 24 hours.
An authentic recipe from Baluchistan,which is usually made for special events like marriage ceremony,picnics etc.the recipe is originated from Persia and it is one of the common luxury recipe made for farewells.
Serve as an accompaniment, add to wraps and salads, add to a cheese platter or antipasto platter. I have made a few changes, basically combining several different recipes.
Make and share this Abgousht recipe from Food.com.
Found in a search and posted in response to a request to add this recipe to the Zaar database. I have not made this recipe so times are a guess-timate.
Traditional Breakfast stew
A Persian dish, lamb is so tender that it falls apart. From flavours of the world by Paul Gayler
Mih-Shee Mal-Poof..made with split peas. beef and lemon beef sauce.
I like to add in a pinch of cayenne pepper and saffron also but that is optional, this is very good! :)