Ghormeh Sabzi also spelled as Qormeh Sabzi is an Iranian herb stew. It is a very popular dish in Iran and neighboring Azerbaijan Republic. It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.Read More

Gheimeh also spelled as Qeymeh is a Iranian and Iraqi stew consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice. The word has the same linguistic root with Keema popular in Indian cuisine and literally means finely minced meat.Read More

Tabriz Köftesi also known as Kufteh Tabrizi, is an Iranian meatball recipe which is originally from North West region of Iran from the city of Tabriz. The dish normally include a big meat ball with meat, rice, yellow split peas, herbs and other ingredients and its juice which served in a separate dish with shredded Sangak...Read More

Kalam Polow. Cabbage being the main ingredient in kalam Polow, is rich in vitamin C. It’s known for its ability to detoxify or purify the blood. Cabbage and rice are high in dietary fiber as well. 3.5 oz. (102 grams) of kalam Polow has 161 calories. Kalam Polow is very high in vitamin C and...Read More

Jūjeh-kabāb is an Iranian dish that consists of grilled chunks of chicken which are sometimes with bone and other times without bone. This is one of the most common and popular dishes of Iran. It is common to marinate the chunks in minced onion, lemon juice and sometimes saffron.Read More

Baklava is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of Levant, Mediterranean, Caucasus, Balkans, Maghreb, and Central and West Asia.Read More