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    You are in: Home / Cookbooks / IRAN/PERSIA 6/2012
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    270 recipes in

    IRAN/PERSIA 6/2012

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    This is a dairy version of the cookies my fiance's grandma would prepare for Purim (a Jewish holiday in the spring). The crisp shortbread dough encases a sweet filling made of walnuts and rose water. Easy to make, and delicious! Note: the original recipe is parve and uses oil in place of butter. I have never made cookies without butter or margarine and was scared to try it without knowing the proper proportions. If you know how to do it, please let me know! :)

    Recipe #452331

    I was surprised how much I liked this Iranian stew. Khoreshte Karafs can be made without mint and parsley or you can use 2 teaspoon of dry mint.

    Recipe #392117

    This is a Persian recipe, lamb stewed in various delicious greens with the tang of preserved lemon. Delicious when served with saffron butter rice. This recipe has been adapted from one I found in The Modern Magazine for Persian Weddings.

    Recipe #415888

    A heart and delicious Iranian stew made with celery and lamb. This is easily transformed into a vegetarian dish by omitting the lamb. If you are not fond of lamb, beef is another option, which my Iranian grandmother favors. From My Persian Kitchen.

    Recipe #427643

    A hearty, tangy, and delicious Iranian recipe. It is a delicious blend of meat, split peas, tomatoes, and spices topped with french fries. When choosing a meat, select a "roast" type. From My Persian Kitchen.

    Recipe #427645

    Persian/Iranian Dinner

    Recipe #213138

    A rich and delicious Iranian stew that is very special! It's not the most appealing dish; however, it tastes fantastic. If desired, pomegranate seeds can be added for flavor and presentation. From My Persian Kitchen.

    Recipe #427649

    This recipe is off of one of those recipe cards the supermarkets give out.

    Recipe #469923

    A flavorful and hearty Persian stew. Serve with Basmati rice. Recipe from Nooschi.

    Recipe #418194

    A tasty and healthy stew of lamb, celery and fresh herbs. I have been making this for years and it never fails to delight guests. You can substitute beef or veal but I prefer the texture and taste of lamb with this dish. Use fresh herbs. The recipe is courtesy of www.sadaf.com

    Recipe #464611

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