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.
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.