Mohammad R. Ghanoonparvar

KOMĀJ
KOMĀJ, a type of sweetened flat bread or pie, which originally camel drivers baked in a copper or earthenware pot…
FARMAYAN, HAFEZ
FARMAYAN, HAFEZ (Ḥāfeẓ Farmānfarmāʾiān; b. Tehran, 7 October 1927; d. Austin, Texas, 4 July 2015; Figure 1), prominent historian of…
DAMPOḴT(AK)
DAMPOḴT(AK), DAMĪ, terms referring to rice cooked in a single pot (cf. polow and čelow; see čelow-kabāb). Dampoḵt or damī…
COOKBOOKS
COOKBOOKS, classical, in Persian. Relatively few books in Persian exclusively devoted to the preparation of food are known, even though…
BŪRĀNĪ
BŪRĀNĪ (rarely būlānī), generic term for a category of Iranian dishes, now usually prepared with yogurt and cooked vegetables and…
BOZBĀŠ
BOZBĀŠ, Azeri Turkish name for an Iranian dish usually called ābgūšt-e sabzī (green vegetable stew; Ghanoonparvar, pp. 102-03; see ābguᵛšt);…

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