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.
This bag of mixed beans includes butterbeans and chickpeas, which are great for soups and stews.
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.
Chickpeas, or garbanzo beans, go great in salads and stews, and of course hummus.
