Persian Love Smoothie
This recipe was kindly shared by Azi Parssian.
Serves 1
You can easily adapt this smoothie to suit your own taste. Use this as a guide, taste and adjust to your liking. Rosewater can easily overpower...
Eggplant sandwiches
To view the recipe click here
This recipe was originally featured in: Rozina’s Persian Kitchen
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Iranian cooking with a twist. When Kabob Koobideh turns into your favorite taco.
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INGREDIENTS:
1/4 lb (113g) Beef Neck
5 Tbsp Plain Yogurt
1/4 Tsp Saffron
1 Small Onion
Turmeric
1 Egg Yolk
1/2 Cup Sugar
PREPARATIONS:
Soak the zafran (saffron) in boiling water for 30 minutes.
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A tribute to summer’s juiciest jewel, this tart pairs fragrant Japanese white peaches with a buttery vanilla crust and cloud-like diplomat cream. It’s a dessert that feels like a sonnet—simple, elegant, and unforgettable.
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Ingredients
2.5 cups oats
2 onions sliced
200g mushrooms sliced (I used Shiitake mushrooms)
3 cups milk (oat milk recommended)
Knob of butter/margarine
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1 tsp turmeric
1 tbsp...
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Video by Zachary Neman (cheffinwithzach on social media)
This omelette is a delightful mix of sweet and savory flavors.
**Ingredients**:
- 3 large eggs
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- 6-8 dates,...










