Dried limes or black limes provide a complex flavor to many Iranian dishes. They not only give the tang of a fresh lime but also add a fermented musky depth of flavor. In this lentil soup the dried lime and sumac add brightness to match the fresh herbs.
In Armenian and nearby Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves. You can use this same meat-and-rice filling—and a similar steaming technique—to hollow out and stuff zucch
21 Dishes You Need To Learn To Cook Before Persian New Year
Iran is home to one of the world’s earliest cuisines, with a rich history of beautiful dishes that have remained popular and vital for generations. You may have seen glimpses of the classics via famil (Chicken Stew With Rice)