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Abriz; Delicious Dish Indigenous to Bakhtiari Tribe

Abriz; Delicious Dish Indigenous to Bakhtiari Tribe

The local Bakhtiari food, a popular one among people of Chaharmahal and Bakhtiari province, is mostly made with lamb heart and liver, but a mix of liver and mutton or chicken is also used.

First, fry the onions well before adding meat or chicken. Then leave the meat to be cooked through in its own stock without adding any spices.

In the meantime, mix some pomegranate pickles with two or three cupfuls of water and put it on the flame for around 20 minutes.

When the meat is cooked through and has lost some water, add spices and salt. Then sieve the pickles onto the meat. Leave the mixture to cook for another half an hour until the pickles water is absorbed by the meat.

Using potatoes in this food is optional, but if you want to use potatoes, add them before adding the pickles water to the meat. The reason is that pickles make potatoes hard and keep them from being cooked through.

This food in usually eaten with bread, but tastes delicious with rice as well.

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Tomshi; A Tasty Bread Made of Soil!

Tomshi; A Tasty Bread Made of Soil!

is part of Hormozgan Province. There is a strange mountain on the island whose soil is used as a kind of spice by the locals! This seems to be the only edible mountain of...

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Maash Pati Stew; Popular Dish in Northern Iran

Maash Pati Stew; Popular Dish in Northern Iran

As the food contains mung beans and spinach, it is very beneficial for some diseases. Maash Pati is also rich in plant proteins due to the combination of its raw material...

Last Updated ( Friday, 20 April 2018 08:59 )

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Ginger Halva; A Yummy Traditional Iranian Confection

Ginger Halva; A Yummy Traditional Iranian Confection

This type of halva, which is usually served with tea after meals, is harder than the typical kind of Halva. Flour, butter, oil, ginger, cardamom, powdered sugar and powde...

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Baklava of Tabriz; A Sweet Iranian Dessert

Baklava is made in different forms in various parts of Iran, but the ones made in the north-western city of Tabriz these days are prepared with special, very thin layers ...

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