Persian cooking makes great use of healthy and protein-rich beans and pulses, using them in dishes such as stews, soups, chilis and salads.
Red kidney beans are used in Ghormeh Sabzi, a popular stew filled with herbs.
Persian cooking makes great use of healthy and protein-rich beans and pulses, using them in dishes such as stews, soups, chilis and salads.
Moong Beans taste great in a variety of stews or soups.
Persian cooking makes great use of healthy and protein-rich beans and pulses, using them in dishes such as stews, soups, chilis and salads.
Chickpeas, or garbanzo beans, go great in salads and stews, and of course hummus.
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.