Nesta Ramazani
- BEH iii. Culinary Uses of the Fruit
iii. Uses of the Fruit in Cooking The best-known use of quince in Persian cooking is in ḵᵛorešt-e beh, in…
- ʿADAS i. Lentils
Two main species are found in Iran: common (ʿadas-e maʿmūlī, Lens culinaris) and oriental (ʿadas-e ābī, Lens orientalis). The common…
- BĀQLAVĀ ii. The sweet
ii. The Sweet Bāqlavā is a sweet pastry known throughout the Middle East which in Iran is commonly made with…
- BĀMĪA iii. the sweet
iii. The Sweet Bāmīa is a sweet, sticky confection made with a deep-fried dough shaped like finger-length buns, coated with…
- BĀMĪA ii. In cooking
ii. In Cooking The unripe fruit of bāmīa, which has a large amount of mucilage, is used in preparing certain…
- BĀDĀM ii. As food
ii. As Food Almonds are consumed both fresh and, more commonly, dried. In the early spring, when the nut is…
- ĀB-GŪŠT
ĀB-GŪŠT, literally “water-meat” signifying “meat juice” (i.e., āb-e gūšt), a popular Persian meat-based soup or stew, consisting of lamb, some…
- ĀB-ḠŪRA
ĀB-ḠŪRA (or ĀB-E ḠŪRA), the juice of ḡūra, i.e. unripe grapes. (The term is applied secondarily to other unripe fruit….