Ghormeh Sabzi
It is a very popular dish in Iran. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.<br /> The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).
Ghormeh Sabzi
It is a very popular dish in Iran. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.<br /> The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).
Ghormeh Sabzi
It is a very popular dish in Iran. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.<br /> The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).
Fesenjan
an Iranian stew made with ground walnuts and poultry( chicken or duck) and flavored with pomegranate syrup
Fesenjan
an Iranian stew made with ground walnuts and poultry( chicken or duck) and flavored with pomegranate syrup
Fesenjan
an Iranian stew made with ground walnuts and poultry( chicken or duck) and flavored with pomegranate syrup
Gheimeh
Gheimeh also spelled as Qeymeh is a Persian and Mesopotamian stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
Gheimeh
Gheimeh also spelled as Qeymeh is a Persian and Mesopotamian stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
Gheimeh
Gheimeh also spelled as Qeymeh is a Persian and Mesopotamian stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
khoresh Karafs
including lamb or beef, celery, onions, fresh lime juice, mint, and parsley
khoresh Karafs
including lamb or beef, celery, onions, fresh lime juice, mint, and parsley
khoresh Karafs
including lamb or beef, celery, onions, fresh lime juice, mint, and parsley
Ghormeh Sabzi
It is a very popular dish in Iran. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.<br /> The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).
Ghormeh Sabzi
It is a very popular dish in Iran. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.<br /> The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).
Ghormeh Sabzi
It is a very popular dish in Iran. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.<br /> The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).
Fesenjan
an Iranian stew made with ground walnuts and poultry( chicken or duck) and flavored with pomegranate syrup
Fesenjan
an Iranian stew made with ground walnuts and poultry( chicken or duck) and flavored with pomegranate syrup
Fesenjan
an Iranian stew made with ground walnuts and poultry( chicken or duck) and flavored with pomegranate syrup
Gheimeh
Gheimeh also spelled as Qeymeh is a Persian and Mesopotamian stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
Gheimeh
Gheimeh also spelled as Qeymeh is a Persian and Mesopotamian stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
Gheimeh
Gheimeh also spelled as Qeymeh is a Persian and Mesopotamian stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
khoresh Karafs
including lamb or beef, celery, onions, fresh lime juice, mint, and parsley
khoresh Karafs
including lamb or beef, celery, onions, fresh lime juice, mint, and parsley
khoresh Karafs
including lamb or beef, celery, onions, fresh lime juice, mint, and parsley
Ghormeh Sabzi
It is a very popular dish in Iran. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.<br /> The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).
Ghormeh Sabzi
It is a very popular dish in Iran. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.<br /> The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).
Ghormeh Sabzi
It is a very popular dish in Iran. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.<br /> The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).
Fesenjan
an Iranian stew made with ground walnuts and poultry( chicken or duck) and flavored with pomegranate syrup
Fesenjan
an Iranian stew made with ground walnuts and poultry( chicken or duck) and flavored with pomegranate syrup
Fesenjan
an Iranian stew made with ground walnuts and poultry( chicken or duck) and flavored with pomegranate syrup
Gheimeh
Gheimeh also spelled as Qeymeh is a Persian and Mesopotamian stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
Gheimeh
Gheimeh also spelled as Qeymeh is a Persian and Mesopotamian stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
Gheimeh
Gheimeh also spelled as Qeymeh is a Persian and Mesopotamian stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
khoresh Karafs
including lamb or beef, celery, onions, fresh lime juice, mint, and parsley
khoresh Karafs
including lamb or beef, celery, onions, fresh lime juice, mint, and parsley
khoresh Karafs
including lamb or beef, celery, onions, fresh lime juice, mint, and parsley
Ghormeh Sabzi
It is a very popular dish in Iran. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.<br /> The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).
Ghormeh Sabzi
It is a very popular dish in Iran. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.<br /> The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).
Ghormeh Sabzi
It is a very popular dish in Iran. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.<br /> The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).
Fesenjan
an Iranian stew made with ground walnuts and poultry( chicken or duck) and flavored with pomegranate syrup
Fesenjan
an Iranian stew made with ground walnuts and poultry( chicken or duck) and flavored with pomegranate syrup
Fesenjan
an Iranian stew made with ground walnuts and poultry( chicken or duck) and flavored with pomegranate syrup
Gheimeh
Gheimeh also spelled as Qeymeh is a Persian and Mesopotamian stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
Gheimeh
Gheimeh also spelled as Qeymeh is a Persian and Mesopotamian stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
Gheimeh
Gheimeh also spelled as Qeymeh is a Persian and Mesopotamian stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
khoresh Karafs
including lamb or beef, celery, onions, fresh lime juice, mint, and parsley
khoresh Karafs
including lamb or beef, celery, onions, fresh lime juice, mint, and parsley
khoresh Karafs
including lamb or beef, celery, onions, fresh lime juice, mint, and parsley
Ghormeh Sabzi
It is a very popular dish in Iran. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.<br /> The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).
Ghormeh Sabzi
It is a very popular dish in Iran. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.<br /> The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).
Ghormeh Sabzi
It is a very popular dish in Iran. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.<br /> The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).
Fesenjan
an Iranian stew made with ground walnuts and poultry( chicken or duck) and flavored with pomegranate syrup
Fesenjan
an Iranian stew made with ground walnuts and poultry( chicken or duck) and flavored with pomegranate syrup
Fesenjan
an Iranian stew made with ground walnuts and poultry( chicken or duck) and flavored with pomegranate syrup
Gheimeh
Gheimeh also spelled as Qeymeh is a Persian and Mesopotamian stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
Gheimeh
Gheimeh also spelled as Qeymeh is a Persian and Mesopotamian stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
Gheimeh
Gheimeh also spelled as Qeymeh is a Persian and Mesopotamian stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
khoresh Karafs
including lamb or beef, celery, onions, fresh lime juice, mint, and parsley
khoresh Karafs
including lamb or beef, celery, onions, fresh lime juice, mint, and parsley