Turkish and Middle Eastern recipes - BBC Food.
The cuisine of Iran and its diaspora is more aromatic and rich than any I know. It pivots around the flavors of saffron, nigella seeds, cardamom, turmeric, dried raisins, and, my personal favorite.
The history of this beautiful traditional dessert goes back to several hundred years ago, when it was served only on special occasions like the Persian new Shir Berenj (Rice Pudding) Rice puddings are known in nearly every part of the world, but the recipes vary in different countries.
Persian Stew recipes, abgoosht, dizi, khoresht karafs or persian celery stew recipe, fesenjan recipe, khoresht gheymeh or persian yellow split peas recipe, golkalam recipe or persian cauliflower stew recipe, ghormeh sabzi recipe, khoresht goje sabz or persian green plums recipe, mosama stew recipe, khoresht bamieh or persian okra stew recipe, tas kebab recipe.
Today is Sizdeh Bedar, the thirteen day of the Persian New Year. Customarily, Iranians pack up a picnic and spend the day outdoors enjoying some fresh air and nature.
The fine intricacies of the Iranian cuisine and selection of many dishes for a meal are the privilege of the upper classes alone. For others, cereals supplemented with dairy products, and small amounts of fruits and vegetables in season washed down with huge quantities of sweet tea form the basic diet.
Sour foods are also a big deal in Iran—sour cherries, vinegars, pickled vegetables (torshi). They prefer to pair sour with savory, particularly evident when eating meat: The fruit acid cuts into the animal fat and makes it easier to digest. (The French copped this technique for duck l’orange.).
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