Khoresht ghaimeh is a hearty, warming Persian stew in which lamb and split peas melt together in flavor and texture during a long simmer.
Tag: Iran
Khoresht Ghaimeh
Kalam Polo
(Persian rice with meat and cabbage)
Kalam polo is a hearty, filling pilaf scented with cinnamon and saffron. Sometimes spelled kalam polow, or kalam pollo.
Halva
(Persian rose-scented sweet)
Halva is a popular sweet found throughout the Middle East. Many varieties are made with tahini or semolina flour.
Fesenjan
(Persian chicken in pomegranate-walnut sauce)
Fesenjan is special occasion food in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea.
Rob-e Anar
(Persian pomegranate molasses)
Known in English as pomegranate molasses, pomegranate syrup or pomegranate concentrate, this ruby red syrup with a deep, luxurious flavor a key ingredient in the cuisine of Iran.
Reshteh Polo
(Persian aromatic rice and noodle pilaf layered with meat)
Reshteh polo is a pilaf made with a mixture of rice and toasted noodles that is traditionally served in many Iranian homes on the night before the spring festival of Nowruz.
Ash-e Jow
(Persian barley bean soup)
This thick soup, or ash, is chock full of nutrients and fiber. A mix of beans, lentils, barley and vegetables, ash-e jow is slow-simmered to make a rich, nourishing, rib-sticking dish.