Shalkineh, is authentic to the Kurdistan. It is usually prepared in large amount over a device, named Saj which is used in traditional cooking.

Rice, vegetables, meat ( mutton, beef as well as poultry) and fish ( smoked and salted) were among the foods mostly used in the region in the...

If you apply leg of lamb, cut it into 5 cm pieces and sauté in oil. Add in fried onions and sauté for another 1 minute. Pour water and keep the...

Polo Esfandi, is a local dish in Fars Province. In Abadeh, a town in the province, the dish is prepared on the first day of Esfand ( the last...

Peryoleh ( Poryoleh Ash) or Lentil Ash is a local dish in Kurdistan Province. The dish is especially made in Sanandaj in cold seasons.

First chopped onions finely and fry in oil along with stewing meat. Then add in salt and pepper.

Grated Beets in thin strips. Put them in a pot along with lentils and 3 liters of water and cook. Once they are cooked, add in herbs and sprinkle...

Jewish religious feasts and ceremonies will be held during special days which are determined based on the Torah. Each of these ceremonies has...

Mung Ash (a kind of thick soup) is a local dish made in Yazd Province, Mehriz city to be exact. It contains herbs, mung and tiny potatoes.

Chop spinach in pieces and put in a pot. Allow it to cook with its own water till tender. Basically, it's better not to overcook or over-fry...