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Showing 1-3 of 3
on September 28, 2012
Made it for a Persian-themed dinner party and it was a BIG hit! It almost had a little too much garlic in it for me, but no one else complained. I could not find edible rose petals anywhere, so I left them out...was still delicious.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 11, 2012
This is gorgeous to look at. The taste is not bad but not a special as the look. I used Sunmaid Thompson raisins, Balkan (thick) yogurt so I didn't drain, Chinese pine nuts in place of the toasted walnuts, dried Damascus rose petals from a local Persian grocer, plus the rest of the ingredients. This was served with Luleh Kebabs- Persian Ground Lamb Kebabs, Cherry Almond Pilaf and Persian Tomato and Cucumber Salad (Salad Shiraz). Made for Visiting Iran(Persia) in June 2012!%u200Fpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Blue Peacock
on August 08, 2008
This is one of my all time favorite soups, and I made it quite often while I was in college. I found this recipe in a Middle Eastern cookbook. Sometimes, I add some hard-boiled eggs, chopped to the top, but overall, it is healthy and delicious. The fresh herbs really make the difference. Thank you for posting this recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (230 g)
Servings Per Recipe: 5