Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Kashke Bademjan
<strong>Kashke Bademjan</strong> is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt.
Kashke Bademjan
<strong>Kashke Bademjan</strong> is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt.
Kashke Bademjan
<strong>Kashke Bademjan</strong> is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt.
Ashe Reshteh
Ash reshteh also known as Ash-e reshteh is a type of āsh featuring reshteh, kashk, commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup in Iranian cooking, this being one of the more popular types.<br /> The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.
Ashe Reshteh
Ash reshteh also known as Ash-e reshteh is a type of āsh featuring reshteh, kashk, commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup in Iranian cooking, this being one of the more popular types.<br /> The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.
Ashe Reshteh
Ash reshteh also known as Ash-e reshteh is a type of āsh featuring reshteh, kashk, commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup in Iranian cooking, this being one of the more popular types.<br /> The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.
Kuku Sabzi
Kuku also spelled as Kookoo (Persian: کوکو‎‎, Azerbaijani: Kükü) is an egg based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat,before turned over or grilled briefly to set the top layer.
Kuku Sabzi
Kuku also spelled as Kookoo (Persian: کوکو‎‎, Azerbaijani: Kükü) is an egg based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat,before turned over or grilled briefly to set the top layer.
Kuku Sabzi
Kuku also spelled as Kookoo (Persian: کوکو‎‎, Azerbaijani: Kükü) is an egg based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat,before turned over or grilled briefly to set the top layer.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Persian Tomato Omelet
Omelette of Iranian vary with all Omelettes of the world! This omelet must be cooked up! Tomatoes should be baked and sometimes it is more deliciouse when add Tomato paste and fried onion.
Ash reshteh
is a type of āsh (Iranian thick soup) featuring reshteh (thin noodles), kashk (a whey-like, fermented dairy product) There are more than 50 types of thick soup (āsh) in Iranian cooking, this being one of the more popular types.
Abdoogh khiar
Iranian cold cucumber yogurt soup,This tasty yogurt soup is made with simple, natural and healthy ingredients. yogurt, cold water, salt, dried mint, cucumbers diced, Dried raisins, chopped herbs mint, parsley, dill and basil , Dried thin bread on serving time . optional things: walnut, dried rose petals optional and cream.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Kashke Bademjan
<strong>Kashke Bademjan</strong> is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt.
Kashke Bademjan
<strong>Kashke Bademjan</strong> is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt.
Kashke Bademjan
<strong>Kashke Bademjan</strong> is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt.
Ashe Reshteh
Ash reshteh also known as Ash-e reshteh is a type of āsh featuring reshteh, kashk, commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup in Iranian cooking, this being one of the more popular types.<br /> The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.
Ashe Reshteh
Ash reshteh also known as Ash-e reshteh is a type of āsh featuring reshteh, kashk, commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup in Iranian cooking, this being one of the more popular types.<br /> The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.
Ashe Reshteh
Ash reshteh also known as Ash-e reshteh is a type of āsh featuring reshteh, kashk, commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup in Iranian cooking, this being one of the more popular types.<br /> The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.
Kuku Sabzi
Kuku also spelled as Kookoo (Persian: کوکو‎‎, Azerbaijani: Kükü) is an egg based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat,before turned over or grilled briefly to set the top layer.
Kuku Sabzi
Kuku also spelled as Kookoo (Persian: کوکو‎‎, Azerbaijani: Kükü) is an egg based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat,before turned over or grilled briefly to set the top layer.
Kuku Sabzi
Kuku also spelled as Kookoo (Persian: کوکو‎‎, Azerbaijani: Kükü) is an egg based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat,before turned over or grilled briefly to set the top layer.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Persian Tomato Omelet
Omelette of Iranian vary with all Omelettes of the world! This omelet must be cooked up! Tomatoes should be baked and sometimes it is more deliciouse when add Tomato paste and fried onion.
Ash reshteh
is a type of āsh (Iranian thick soup) featuring reshteh (thin noodles), kashk (a whey-like, fermented dairy product) There are more than 50 types of thick soup (āsh) in Iranian cooking, this being one of the more popular types.
Abdoogh khiar
Iranian cold cucumber yogurt soup,This tasty yogurt soup is made with simple, natural and healthy ingredients. yogurt, cold water, salt, dried mint, cucumbers diced, Dried raisins, chopped herbs mint, parsley, dill and basil , Dried thin bread on serving time . optional things: walnut, dried rose petals optional and cream.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Kashke Bademjan
<strong>Kashke Bademjan</strong> is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt.
Kashke Bademjan
<strong>Kashke Bademjan</strong> is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt.
Kashke Bademjan
<strong>Kashke Bademjan</strong> is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt.
Ashe Reshteh
Ash reshteh also known as Ash-e reshteh is a type of āsh featuring reshteh, kashk, commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup in Iranian cooking, this being one of the more popular types.<br /> The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.
Ashe Reshteh
Ash reshteh also known as Ash-e reshteh is a type of āsh featuring reshteh, kashk, commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup in Iranian cooking, this being one of the more popular types.<br /> The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.
Ashe Reshteh
Ash reshteh also known as Ash-e reshteh is a type of āsh featuring reshteh, kashk, commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup in Iranian cooking, this being one of the more popular types.<br /> The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.
Kuku Sabzi
Kuku also spelled as Kookoo (Persian: کوکو‎‎, Azerbaijani: Kükü) is an egg based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat,before turned over or grilled briefly to set the top layer.
Kuku Sabzi
Kuku also spelled as Kookoo (Persian: کوکو‎‎, Azerbaijani: Kükü) is an egg based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat,before turned over or grilled briefly to set the top layer.
Kuku Sabzi
Kuku also spelled as Kookoo (Persian: کوکو‎‎, Azerbaijani: Kükü) is an egg based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat,before turned over or grilled briefly to set the top layer.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Persian Tomato Omelet
Omelette of Iranian vary with all Omelettes of the world! This omelet must be cooked up! Tomatoes should be baked and sometimes it is more deliciouse when add Tomato paste and fried onion.
Ash reshteh
is a type of āsh (Iranian thick soup) featuring reshteh (thin noodles), kashk (a whey-like, fermented dairy product) There are more than 50 types of thick soup (āsh) in Iranian cooking, this being one of the more popular types.
Abdoogh khiar
Iranian cold cucumber yogurt soup,This tasty yogurt soup is made with simple, natural and healthy ingredients. yogurt, cold water, salt, dried mint, cucumbers diced, Dried raisins, chopped herbs mint, parsley, dill and basil , Dried thin bread on serving time . optional things: walnut, dried rose petals optional and cream.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Kashke Bademjan
<strong>Kashke Bademjan</strong> is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt.
Kashke Bademjan
<strong>Kashke Bademjan</strong> is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt.
Kashke Bademjan
<strong>Kashke Bademjan</strong> is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt.
Ashe Reshteh
Ash reshteh also known as Ash-e reshteh is a type of āsh featuring reshteh, kashk, commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup in Iranian cooking, this being one of the more popular types.<br /> The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.
Ashe Reshteh
Ash reshteh also known as Ash-e reshteh is a type of āsh featuring reshteh, kashk, commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup in Iranian cooking, this being one of the more popular types.<br /> The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.
Ashe Reshteh
Ash reshteh also known as Ash-e reshteh is a type of āsh featuring reshteh, kashk, commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup in Iranian cooking, this being one of the more popular types.<br /> The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.
Kuku Sabzi
Kuku also spelled as Kookoo (Persian: کوکو‎‎, Azerbaijani: Kükü) is an egg based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat,before turned over or grilled briefly to set the top layer.
Kuku Sabzi
Kuku also spelled as Kookoo (Persian: کوکو‎‎, Azerbaijani: Kükü) is an egg based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat,before turned over or grilled briefly to set the top layer.
Kuku Sabzi
Kuku also spelled as Kookoo (Persian: کوکو‎‎, Azerbaijani: Kükü) is an egg based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat,before turned over or grilled briefly to set the top layer.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Persian Tomato Omelet
Omelette of Iranian vary with all Omelettes of the world! This omelet must be cooked up! Tomatoes should be baked and sometimes it is more deliciouse when add Tomato paste and fried onion.
Ash reshteh
is a type of āsh (Iranian thick soup) featuring reshteh (thin noodles), kashk (a whey-like, fermented dairy product) There are more than 50 types of thick soup (āsh) in Iranian cooking, this being one of the more popular types.
Abdoogh khiar
Iranian cold cucumber yogurt soup,This tasty yogurt soup is made with simple, natural and healthy ingredients. yogurt, cold water, salt, dried mint, cucumbers diced, Dried raisins, chopped herbs mint, parsley, dill and basil , Dried thin bread on serving time . optional things: walnut, dried rose petals optional and cream.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Mirza-Qasemi
Mirza Ghassemi is a Northern Iranian appetizer or main based on tandoori or grilled aubergine, distinct to the Caspian Sea region. The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
Kashke Bademjan
<strong>Kashke Bademjan</strong> is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt.
Kashke Bademjan
<strong>Kashke Bademjan</strong> is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt.
Kashke Bademjan
<strong>Kashke Bademjan</strong> is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt.
Ashe Reshteh
Ash reshteh also known as Ash-e reshteh is a type of āsh featuring reshteh, kashk, commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup in Iranian cooking, this being one of the more popular types.<br /> The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.
Ashe Reshteh
Ash reshteh also known as Ash-e reshteh is a type of āsh featuring reshteh, kashk, commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup in Iranian cooking, this being one of the more popular types.<br /> The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.
Ashe Reshteh
Ash reshteh also known as Ash-e reshteh is a type of āsh featuring reshteh, kashk, commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup in Iranian cooking, this being one of the more popular types.<br /> The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper.
Kuku Sabzi
Kuku also spelled as Kookoo (Persian: کوکو‎‎, Azerbaijani: Kükü) is an egg based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat,before turned over or grilled briefly to set the top layer.
Kuku Sabzi
Kuku also spelled as Kookoo (Persian: کوکو‎‎, Azerbaijani: Kükü) is an egg based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat,before turned over or grilled briefly to set the top layer.
Kuku Sabzi
Kuku also spelled as Kookoo (Persian: کوکو‎‎, Azerbaijani: Kükü) is an egg based Iranian dish. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat,before turned over or grilled briefly to set the top layer.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Ash-e doogh
Ash-e doogh, also known as" yogurt soup", originates from the Azeri-region of Northwest Iran and is one of the traditional soups of Ardabil. The spelling of the name of this dish varies in English and can include; Ashe Doogh, Ash-e Dugh.<br /> Ash-e doogh is usually made with yogurt or <a href="https://en.wikipedia.org/wiki/Doogh" title="Doogh">doogh</a>, a savory type of soda yogurt, as well as different kind of vegetables such as coriander, leek, tarragon and garlic, lamb meat balls, peas, eggs, rice, onion, salt and several types of spices. Fried mint with lots of oil (and sometime garlic) is used as a topping for the soup.
Persian Tomato Omelet
Omelette of Iranian vary with all Omelettes of the world! This omelet must be cooked up! Tomatoes should be baked and sometimes it is more deliciouse when add Tomato paste and fried onion.
Ash reshteh
is a type of āsh (Iranian thick soup) featuring reshteh (thin noodles), kashk (a whey-like, fermented dairy product) There are more than 50 types of thick soup (āsh) in Iranian cooking, this being one of the more popular types.