Persian cooking makes great use of healthy and protein-rich beans and pulses, using them in dishes such as stews, soups, chilis and salads.
Chana' means chickpeas and 'dal' means split peas, lentils or chickpeas. Chana dal is split chickpeas. These are great for foods that need a less chunky texture than whole chickpeas.
Persian cooking makes great use of healthy and protein-rich beans and pulses, using them in dishes such as stews, soups, chilis and salads.
Romano Beans are great in stews or rice dishes.
Rice is is a staple of Persian cooking, and is used in highly creative ways, such as Tahdig with crispy potato, or the herb-filled Sabzi Polo. All rice used in Persian cooking is of a high quality long grain variety also known as basmati rice. Saharkhiz rice comes from the premier rice growing regions of northern Iran, known for its high-quality rice, and both Hashemi and Tarom varieties coming from top growers in the region.
Rice is is a staple of Persian cooking, and is used in highly creative ways, such as Tahdig with crispy potato, or the herb-filled Sabzi Polo. All rice used in Persian cooking is of a high quality long grain variety also known as basmati rice. Saharkhiz rice comes from the premier rice growing regions of northern Iran, known for its high-quality rice, and both Hashemi and Tarom varieties coming from top growers in the region.