Loobia Polo (Rice with Green Beans) Rice is the most commonly eaten food in Iran. There are two methods of cooking rice in Iranian cuisine:

Mast Khiar (Yogurt & Cucumber Dip) Mast khiar or masto khiar is a delicious yet easy dip that goes well with almost anything. It´is served

Torshi Kalam (Pickled Red Cabbage) This colorful pickle is easy to prepare and makes a perfect side dish to variety of foods, specially meat dishes.

Estamboli Polow (Persian Tomato Rice)Estamboli Polow is a delicious combination of rice, beef, tomato paste and potatoes. Some say that its name is taken from

FERNI with rice flour Ingredients: 10 grams (1 tablespoon) rice flour 4 grams (1 teaspoon) sugar 210 grams (1 cup) milk Directions: First boil the

Morabaa-yeh Seeb Ingredients: Directions: Wash and peel the apples. Cut each into thin slices, removing the seeds and the hard middle core. Pour apples in

Baagh-lavaIngredients: (6 servings) Directions: Mix milk, baking powder, oil and egg yolks. Add flour gradually while mixing. Mix the dough well for a few minutes.

KooKoo-yeh SabziIngredients: (4 servings) Directions: Wash vegetables and rinse thoroughly. Chop finely and fry in oil for about 5 minutes. Let cool completely. Beat eggs