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.
Persian cooking makes great use of healthy and protein-rich beans and pulses, using them in dishes such as stews, soups, chilis and salads.
Green lentils are popular in Persian cooking. They soften easily and go great in 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.
Dill's bright flavour is used in a wide variety of dishes such as Sabzi Polo and Baghali Polo.
Persian cooking uses herbs in bulk, making dishes healthy, nutritious and most of all exploding with flavour. Dried herbs are commonly used, meaning you can always have a stock of herbs on hand rather than having to buy them fresh. Simply soak them for around ten minutes and then drain them before using them in your cooking.
Ingredients: dill.
Weight: 100g.