persian cooking (learn to cook Iranian (persian) cuisine))

Marinate chicken for joojeh kebab in saffron, yogurt, lemon, onion, garlic powder, and pepper, then grill and glaze with saffron butter; serve with fragrant saffron rice.

Master kebab koobideh from ground lamb or beef with grated onion, salt, pepper, and saffron sauce, then cook saffron rice to serve with the grilled kebabs.

Fry chicken with turmeric and onion, simmer in tomato paste with sour grape juice; cook saffron rice with barberries and butter, and garnish zereshk polo ba morgh.

Cook ghormeh sabzi stew by simmering meat and red beans with leek, parsley, fenugreek, coriander, and spinach, add dried lime and saffron, slow-bake for five hours and serve with rice.

Learn to prepare celery stew (Khoresht karafs) simmered with meat, celery stems, parsley, mint, dried limes powder, and saffron, served with rice and saffron rice decoration.

Prepare abgoosht by simmering chickpeas, white beans, potatoes, dried lemons, tomato paste, onions, turmeric, salt, and lamb shanks in water, puncture the limes, and serve in bowls with bread.