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Kashke bademjan is popular as both a Persian appetizer and  a main course. Bademjan means eggplant in Persian and kashk is a kind of yogurt. In addition to eggplant and kashk, the dish also contains onion, turmeric, garlic, and dried mint. This dish is vegetarian.

Curious About Iranian Food? Don’t Miss these Top 10 Dishes: Kashke bademjan

Turmeric and Saffron: Khoresh Bamieh Khuzestani - Southern Iranian Okra Stew with Tamarind

Sub seitan to make vegan: Turmeric & Saffron: Khoresh Bamieh Khuzestani - Southern Iranian Okra Stew with Tamarind

Turmeric & Saffron: Khoresh-e Loobia Sabz - Persian Green Bean Stew with Chicken

خورش لوبیا سبز - Khoresh-e loobia sabz is a delicious stew cooked slowly in layers of sautéed onion, garlic, chicken breasts, tender g.

Turmeric and Saffron: Tah-Chin - Persian Upside Down Layered Saffron Rice & Chicken

Turmeric & Saffron: Tah-Chin - Persian Upside Down Layered Saffron Rice & Chicken

Zeytoon Parvardeh-Persian Olive, Pomegranate and Walnut Salad

Turmeric & Saffron: Zeytoon Parvardeh-Persian Olive, Pomegranate and Walnut Salad

Persian Pickled Cucumber (Khiar Shoor) #Canning1 Kilogram cucumbers *preferably small and green 4 Cups water 4 Tablespoons salt 1 Cup vinegar *apple or grape vinegar 3 garlic cloves 1 Tablespoon tarragon *optional

Persian Pickled Cucumber (Khiar Shoor) Kilogram cucumbers *preferably small and green 4 Cups water 4 Tablespoons salt 1 Cup vinegar *apple or grape vinegar 3 garlic cloves 1 Tablespoon tarragon *optional

Mast o Esfenaj - Persian Yogurt and Spinach Dip

Mast o Esfenaj (Persian Yogurt and Spinach Dip)

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