BY Fatemeh
Torshvash is a Gilani dish, take its name from a special sour-tasting wild herb, grown in Northern Iran.Torshvash is a wood sorrel plant and is in the Oxalis family. There are many different members of the Oxalis family, comprising about 570 species. The genus occurs throughout most of the world, except for the polar areas; […]
BY ShirinTahanan
Dolmeh is a common dish in many Eastern-Mediterranean countries. This food can be made with different ingredients and recipes depending on the region that it comes from. Dolmeh Barg-e Mo is a version of this food made with grape leaves, rice, yellow split peas, and meat. What is Dolmeh Barg-e Mo? The term “Dolmeh” ( […]
BY Zahra Pourmand Tehrani
Abgoosht or Persian Lamb Stew is a must if you are visiting Iran and no way you can miss it in places like the Grand Bazaar. You can find this Persian Lamb Stew in most big gatherings, such as weddings, mournings or Iftars during the Ramadan. These days, this dish is the best occasion for […]
BY Atoosa Moaddab
Masghati is a soft, Jelly-like sweet made mostly in southern parts of Iran. This sweet is made with slight changes in ingredients and recipes in different regions of Iran but the basic recipe is more or less the same. The main ingredient of Masghati is starch which gives the sweet its jelly form. Saffron, rosewater, […]
BY ShirinTahanan
Sabzi Polo/Polow, Traditionally served on New Year’s Eve or as the first meal of the Persian New Year, the fresh herbs in this dish symbolize rebirth and renewal as Nowruz is the arrival of spring. Rice is quite ordinary in Iranian cuisine and serves as the centrepiece to many meals, like most other mix rice […]
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