Food Minia

Every year from mid spring to late summer I eagerly await the appearance of dark-green خرفه (purslane) sprouts in my backyard, vegetable garden, flower borders and in between the cement cracks. The often under-appreciated and ignored purslane has always been a favorite of mine. You can throw a handful of fresh purslane in almost any dish and make it taste better with its slightly tart and

Iranian cuisine is known for its slow-simmered, flavorful and savory stews that are served with a platter of long grain aromatic saffron rice. One of the most famous stews from Iran is the herb-filled ghormeh sabzi. Another favorite is the sweet and sour walnut and pomegranate khoresh fesenjoon. However, this  خورش چغاله بادام - chaghaleh badoom khoresh is one of the lesser known khoresh