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Ghormeh Sabzi
Ghormeh sabzi (), also known as Khoresht sabzi (), also spelled ''qormeh sabzi'', is an Iranian cuisine, Iranian herb stew. It is considered the national dish and is a very popular dish in Iran. ''Ghormeh sabzi'' has different variants, which are based on the difference between beans and meat. Preparation The main ingredients are a mixture of Sautéing, sauteed herbs, consisting mainly of parsley, leeks or Scallion, green onions, and coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations. Any dark bitter greens can be used, such as kale, Brassica juncea, mustard greens, or turnip greens, although none of those are part of the original recipe. This mixture is cooked with kidney beans, yellow or red onions, black lime (pierced dried limou-Amani Persian lime), and turmeric-seasoned lamb or beef. The dish is then served with polo (Persian parboiled and steamed rice) or over tahdig. The ''Financial Times'' noted that there is much d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iranian Cuisine
Iranian cuisine comprises the culinary traditions of Iran. Due to the historically common usage of the term "Name of Iran, Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Ethnicities in Iran, Iranian ethnic groups who have contributed to Iran's culinary traditions. Iran has a rich variety of traditional dishes, and has influenced many other cuisines over the ages, among them List of dishes from the Caucasus, Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Iraqi cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate society, Persianate sultanates that flourished during Islamic rulers in the Indian subcontinent, Musli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brassica Juncea
''Brassica juncea'', commonly mustard greens, brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. Cultivar ''Brassica juncea'' cultivars can be divided into four major subgroups: integrifolia, juncea, napiformis, and tsatsai. Integrifolia Juncea Napiformis Tsatsai Uses Nutrition In a reference serving, cooked mustard greens provide of food energy and are a rich source (20% or more of the Daily Value) of vitamins A, C, and K—K being especially high as a multiple of its Daily Value. Mustard greens are a moderate source of vitamin E and calcium. Greens are 92% water, 4.5% carbohydrates, 2.6% protein and 0.5% fat (table). Cuisine The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some form in African, Bangladeshi, Chinese, Filipino, Tripuri, Italian, Indian, Japanese, Okinawan, Nepali, Pakistani, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tehran Times
The ''Tehran Times'' is an English-language daily newspaper published in Iran, founded in 1979 as the self-styled "voice of the Islamic Revolution". While not state-owned, it is considered state-controlled and closely tied to the hardline factions within the Iranian government. Academics, ambassadors, policymakers and international affairs analysts frequently contribute to the newspaper. History The newspaper was founded by Mohammad Beheshti in 1979 following the Iranian Revolution as a self-proclaimed "voice of the Islamic Revolution". In 2002, the ''Tehran Times'' established a news agency which later came to be known as the Mehr News Agency (MNA). Now, the ''Tehran Times'' and the MNA are run by a single management system. Mohammad Shojaeian took over as the new managing director of the ''Tehran Times'' and the MNA in September 2019. On April 12, 2020, Shojaeian appointed Ali A. Jenabzadeh as the editor-in-chief of the ''Tehran Times'' daily newspaper. In August 2023, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Self (magazine)
''Self'' (stylized in all caps) is an American online magazine for women that specializes in health, beauty, and style. Part of Condé Nast, its print edition had a circulation of 1,515,880 and a total audience of 5,282,000 readers, according to its corporate media kit in 2013.Self Magazine Media Kit January 2013. Retrieved May 2, 2008. ''Self'' is based in the Condé Nast U.S. headquarters at 1 World Trade Center in New York, NY. In February 2017 the magazine became an online publication. History ''Self'' was founded in January 1979 by Phyllis Starr Wilson, who served as the editor-in-chief for the publication until January 1987, when she was named the founding editor. At its inception, the magazine began with many of the same philosophies it retains today, including health, fitness, nutrit ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tzatziki
Tzatziki (, , ), also known as ''cacık'' () or ''tarator'', is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, sometimes with lemon juice, and herbs such as dill, mint, parsley and thyme. It is served as a cold appetiser (meze), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods. Etymology The word ''tzatziki'' appeared in English around the mid-20th century as a loanword from Modern Greek (), which in turn comes from the Turkish word . The root is likely related to several words in West Asian languages. Persian ' () refers to various herbs used for cooking, and Kurdish jaj or ژاژ refers to the caraway herb. That word is combined with the Turkish diminutive suffix ''-cık'' to yield ''cacık''. It may be related to an Armenian word, ''cacıg''. According to Sevan Nişanyan the Armeni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shirazi Salad
Shirazi salad ( ''sālād shirāzi'') is a Persian salad that originated from and is named after Shiraz in southern Iran. It is a relatively modern dish, dating to sometime after the introduction of the tomato to Iran at the end of the nineteenth century in the Qajar era. Its primary ingredients are cucumber, tomato, onion, olive oil, herbal spices and verjuice, although lime juice is sometimes used in its preparation. In Iran, it is eaten in the summer as a side dish on its own, and year-round as a side dish alongside meat-based foods such as Persian kabob and as a side dish before and after meals. Shirazi salad is sometimes served as an accompaniment to rice such as loobia polo, an Iranian rice dish made with green beans and tomatoes. Cookbook author Jila Dana-Haeri describes it as a refreshing dish during the summer. Shirazi salad has been described as being akin to a national salad in Iran, and it is a common meal accompaniment. It may also be used in a manner similar to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basmati
Basmati () is a variety of long, slender-grained aromatic rice which originates from the Indian subcontinent, mainly in the regions of Nepal, Punjab, Haryana, Sindh and many other states and provinces of India and Pakistan.Big money in "specialty rices" , United Nations (2002) , India accounted for 65% of the international trade in basmati rice, while Pakistan accounted for the remaining 35%. Many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to certain districts of In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tahdig
Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Varieties Cape Verde In Cape Verdean cuisine, the burned, scorched, or otherwise crunchy rice at the bottom of the pot is referred to as ''kokorota''. It is traditionally cooked outside, or in a semi-enclosed cooking space in a three-legged metal pot over burning firewood. In modern times, butane-powered stoves and store-bought pots are more commonly used in Cape Verde; however, the three-legged pots are still frequently used in the rural areas and when making food for parties, festivals or any occasion where large quantities of food are required. China ''Guōbā'' ( zh, t=鍋巴, s=锅巴, p=guō bā, l=pan adherents), sometimes known as ''mi guoba'' (, ) is a Chinese cuisine, Chinese food ingredient consisting of scorched rice. Traditionally ''guōbā'' forms during the boiling of ric ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much less commonly, ''Oryza glaberrima'' (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2023, 800 million tons were produced, placing it third after sugarcane and maize. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by List of rice diseases, diseases such as rice blast. Traditional rice polyc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turmeric
Turmeric (), or ''Curcuma longa'' (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption or dyeing. The rhizomes can be used fresh, but they are often boiled in water and dried, after which they are ground into a deep orange-yellow shelf-stable spice powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries ( curry powder). Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma. Although long used in Ayurvedic medicine, there is no high-quality clinical evidence that consuming turmeric or the principal turmeric constituent, curcumin, is effective for treating any disease. Curcumin, a bright ye ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persian Lime
Persian lime (''Citrus'' × ''latifolia''), also known by other common names such as seedless lime, Bearss lime and Tahiti lime, is a citrus fruit species of hybrid origin, known only in cultivation. The Persian lime is a triploid cross between Key lime (''Citrus × aurantiifolia'') and lemon (''Citrus ×'' ''limon''). Although there are other citrus species that are referred to as " limes", the Persian lime is the most widely cultivated lime species commercially, and accounts for the largest share of the fruits sold as limes. The fruit turns yellow as it ripens, but it is universally sold while still green. Description The tree is a triploid cross between Key Lime (Citrus _ aurantiifolia) and Lemon (Citrus limon). It is nearly thornless. The fruit is about in diameter, often with slightly nippled ends, and is usually sold while green, although it yellows as it reaches full ripeness. It is larger, thicker-skinned, with less intense citrus aromatics than the Key lime (''Cit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Lime
Dried lime, also known as: black lime; ''noomi basra'' (Iraq); ''limoo amani'' (Iran); and ''loomi'' (Oman), is a lime that has lost its water content, usually after having spent a majority of its drying time in the sun. They are used whole, sliced, or ground, as a spice in Middle Eastern dishes. Originating in the Persian Gulf – hence the Iranian name ''limoo amani'' and the Iraqi name ''noomi basra'' ("''lemon from Basra''") – dried limes are popular in cookery across the Middle East. Uses Dried limes are used to add a sour depth and flavor to dishes, through a process known as souring. In Persian cuisine, they are used to flavor stews and soups. Across the Middle East, they are used with fish, whereas in Iraq, they are added to almost all dishes and forms of stuffing. They can also be used to make dried lime tea. Powdered dried lime is also used as an ingredient in Middle Eastern-style '' baharat'' (a spice mixture). It is a traditional ingredient in the cuisines of Sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
