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Iranian Tahdig recommended by New York Times

Iranian Tahdig recommended by New York Times

Recommending the “tahdig” as an Iranian delicacy worth trying to the readers, Sam Sifton writes in the New York Times What to Cook This Week about Samin Nosrat who, as a child, loved tahdig, which is what Iranians call the crisp and golden crust at the bottom of a pot of Persian rice.

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Tenfold growth in foreign investment for Fars

Tenfold growth in foreign investment for Fars

Foreign investors have been taking an interest in Fars Province and businesses from Italy will soon open plants here for the production of pasta, ready to cook meals, coffee, etc… The Chinese will also open a chromite concentrate plant here.

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