Iranian Kitchen
Celery Stew
Heat oil in a pot and fry the finely chopped onions till golden. Cut the meat into stewing cubes and sauté in oil with onion. Sprinkle with turmeric...
Friday, December 23, 2016
Iranian Kitchen
Carrots Tar Halwa
The sweet dish is favorite to people in Hamedan, especially during the holy month of Ramadan. It is served as a starter for breaking fast.
Friday, December 23, 2016
Qur'an
Creation as reason of God monotheism in Quran
Reasons of creation have been expressed in different ways in order to represent unity of immaculate God in different ways and has explained different...
Thursday, December 22, 2016
Iranian Kitchen
Crispy Fish
Women in Qeshm Island, make savory and quite appetizing foods out of fish, shrimps, crabs, meat, dates, flour, sugar, oil and grains. To roast...
Thursday, December 22, 2016
Zionism and Israel
Could Israel Separate Syria from Iran?
Giving back the Israeli-occupied Golan Heights, which was called the Syrian Heights in Israel before, has always been as condition for Syria...
Thursday, December 22, 2016
Iranian Kitchen
Cooking tasty Lamb muscle has its own tricks!
Few are good at making dishes out of fresh lamb or calf muscles. Here is a recipe to try a unique cuisine which would please everybody!
Thursday, December 22, 2016
Qur'an
Concepts in Quran
Studying the verses of Quran proves that sometimes, Quran presents a new topic before it finishes a previous topic. Then it discusses about the...
Thursday, December 22, 2016
Iranian Kitchen
Cholo Dizi
Chop the onions finely and fry in oil in a pan till golden brown. Then sprinkle in turmeric powder until the raw smell of the onions is removed....
Thursday, December 22, 2016
Iranian Kitchen
Carrot Kebab
Carrot Kebab is in fact a sort of Persian Shami whose sauce is either sweet or sweet-and-sour. To make it sour sweet, vinegar and fruits syrup...
Wednesday, December 21, 2016
Iranian Kitchen
Cabbage Ash
Soak chickpeas and beans in water overnight. Then drain the water and put in a pot filled with salted water over the flame till half-cooked....
Wednesday, December 21, 2016