Learn Farsi Fast & Speak Persian like an Iranian!
Persian Rice is one of the pillars of Persian cuisine: it is used as a side to many Iranian stews and kebabs, but also as the main ingredient of various rice dishes (“polo”).
Every nation deals with rice differently, but Iranians mainly cook rice in two different ways: “Katte” and “Aab-kesh”. Continue reading “Persian Rice: Two Ways”
Persian Herb Stew or Ghormeh Sabzi is one of the most popular Iranian dishes, and almost all Iranians like it 🙂 There are numerous recipes for this yummy stew, as each region of Iran has its own particular way of making it. Some prefer to add more herbs to this stew, and others use other types of beans. This is Tina’s Mom’s very basic, no-frills, easy-to-make “Ghormeh Sabzi” recipe, suitable for those living outside of Iran (alternative herbs and spices have been suggested in case the original ingredients are hard to find). This stew is served with Polo or white rice with a touch of saffron.