Discover the rich flavors of Iran’s beloved herb stew as Yousef shares his family recipe for this timeless classic.

Ingredients. 850g butterflied lamb leg, chopped into large bite-sized pieces. ½ tbsp ground turmeric. 1 tsp sumac. 3 garlic cloves, finely chopped. 2 tbsp olive oil ...

Rich, aromatic, and full of flavor—join Yousef in making the traditional Persian stew Khoresht-e Karafs. A soulful dish with ...

Persian Lentil Stew. Lentil base: 1 ½ cups lentils (preferably equal parts toor, ... For the topping, use quicker cooking green vegetables like Romanesco, asparagus, green beans or fennel.

Pierce the dried Persian limes with a fork and add them to the stew. Cover and simmer for 2-3 hours, stirring occasionally, until the meat and beans are tender. Season with salt and pepper to taste.

Whether you call it ghormeh sabzi, or green soup, the flavors on the plate are what truly matter. Persian Basket Kitchen & Bar. 2100 Ray Moss Connector, Johns Creek. 770-674-2779, persianbasketatl ...

“Persians always have herbs to freshen the tastes, such as tarragon, parsley, cilantro, green onions, radish and arugula, with or without a cheese like feta,” Riahi said.