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Cabbage rice – An easy to make recipe from Shiraz

Cabbage rice – An easy to make recipe from Shiraz

If you are interested in using more vegetables in your food, we recommend cabbage rice to you. This is a traditional dish from Shiraz, in Fars Province, southern Iran. It is a recipe for all four seasons, but it is more popular in autumn and is well-liked by children.

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Seafood Festival in Tehran

Seafood Festival in Tehran

The second seafood cookery festival will start in Tehran today, 6 October 2018, in Hall 21 of Tehran International Fair. The festival is aimed at promoting the culture of eating seafood in the country.a

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Courgette Kuku: Simple and healthy

Courgette Kuku: Simple and healthy

Kuku is a quiche-like Persian dish made with various ingredients, such as herbs, potatoes, courgettes, aubergines, and chicken. This recipe is made with courgettes, which has nutritional values and anti-diabetes, high cholesterol, and anticancer properties. It is good for reducing the symptoms of heart disease, prostate, and intestinal problems.

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Aubergine stew – A dish for all seasons

Aubergine stew – A dish for all seasons

Aubergine is high in iron and very good for anemia. In addition to preventing clogging of the arteries, it is also very good for the heart. This vegetable is very popular in all seasons, especially in the summer, and can be used in a variety of dishes, such as aubergine potage, stuffed aubergines, and rolled barbecued aubergines.

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Kebab -The national food of Iran

Kebab -The national food of Iran

Minced meat kebab is one of the best-loved traditional dishes of Iran and a fixed feature of formal gatherings or Friday lunches. No other dish can take the place of traditional kebabs in Iran, especially at parties and in picnics.

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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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