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There’s a reason Iranian cooking is renowned in the realm of Middle Eastern cuisine: not only can many dishes from that part of the world trace their roots to Persia, but the food is also just plain delicious. It works magic with so many different ingredients: pickled vegetables and dried fruits; spices ranging from delicate, earthy saffron to tart, lemony sumac; waters distilled from herbs and flowers like roses. And while bread is a staple of Persian cuisine, it’s rice that Iranians have elevated to an art form – 18 Classic Persian Recipes You Need in Your Repertoire
“You may attend school in America,” my mom regularly told me and my brothers when we were kids in our native San Diego, in the 1980s, “but when you come home, you’re in Iran.” Accordingly, we spoke Farsi, and attended Persian school on Saturdays to learn to read and write the language; we listened to classical Persian setar music; and celebrated Nowruz, the Persian New Year – Samin Nosrat’s 10 Essential Persian Recipes
The acclaimed cookbook author shares her family’s favorite easy recipes, including the Iranian dishes that keep home close to her heart – 5 Persian Recipes for Weeknight Cooking From Najmieh Batmanglij
The scariest thing about this year’s Halloween just may be the prospect of some trick-or-treaters not wearing face masks. If you do celebrate the holiday (and that celebration includes more than just the members of your pod), please cover up. Not only does a mask protect the people around you, this year there’s an added bonus: The right mask can be the perfect complement to your costume – 21 Masks That Make Great Halloween Costumes
Here are 4 simple rice recipes for dinner – 4 Killer Rice Recipes
Throughout the pandemic, Americans have been tempted to violate public-health experts’ recommendations. The winter holidays might be the strongest temptation yet – Is There a Safe Way to Be Home for the Holidays?
Finally, you may want to try Meatballs With Saffron Rice – from The Persian Pot (detailed below) or Persian Ground Meat and Onion Kebabs
Ingredients :-
Method :-
- Place the ground meat in a large bowl. Grate the onion using a blender or grate and add to the bowl with salt pepper and turmeric.
- Add half of the saffron to the bowl and mix them well with your hand until it starts to look like a paste and stick to your fingers.
- Now start to make cherry sized meatballs and place them in a non-stick pan.
- Add vegetable oil and the butter to the pan and saute the meatballs over medium-low heat until lightly brown.
- Then add the rest of the saffron, lower the heat to minimum, cover the lid and let it cook for 10 minutes.
- Add the tomato sauce and gently stir for 4-5 minutes. Set aside
- Serve it with saffron rice and enjoy.
Iranian cuisine recipes
