About Iran Capital: Tehran Geographical Condition: 35 41 N
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Koolba £4.00 the Destination Is the Journey Shirazi Salad the Persians, Like the Punjabis Are Noted for Their Great Love of Salad
Cold Starters From the heart of Persia Houmous with pitta bread There are as many types of houmous as there are homes where it is made! Pureed chick peas, sesame seed paste balanced with garlic, sharpened with lemon juice and KoolBa unified with olive oil. This recipe has been handed down the generations. £4.00 The destination is the journey Shirazi Salad The Persians, like the Punjabis are noted for their great love of salad. Rather than a side dish with a main meal they serve salad as a starter. The salad encourages the appetite, sharpens the palate and also happens Imagine a lush green valley in central Persia. to make you feel a little more virtuous! At the base of the valley a river meanders £3.50 below the treeline. Above the sky reigns Chicken Oliveh with Pitta Bread supreme. on the side of the valley, not quite This persian salad has pickled cucumber, fresh mint, potato and both halfway down, nestles a small farmhouse. It chicken and egg. The one time you don‟t have to worry which comes first... feels like the house has been there as long £4.50 as the river has meandered, the sun has Panir and Sabzi shone. This farmhouse is what the Persians If there was a single dish that exemplified the journey from Persia to Punjab, then this must be it. Salty, call a “Koolba”. tangy feta cheese served with herbs, olives and salad. £5.00 The brothers‟ family have owned this Koolba Mirza Ghassemi for generations. When they moved to the This is a dish with history, a plate of food found on the banks of the Caspian Sea. -
English Section
157 May- June 2015 Vol. XXV No. 157 • The Question of Identity • Advantage or Double-Edged Sword? • Raising a Bilingual Child • The Persianate World in 5 Works • Masterpieces on View in the Persian Art Gallery • Waiting on Iran’s Next Chapter • Skin Cancer • Fun facts about the eyes! No. 157 May - June 2015 1 157 By: Shahri Estakhry Since 1991 Persian Cultural Center’s Bilingual Magazine The Question of Identity Is a bi - monthly publication organized for literary, cultural and information purposes Financial support is provided by the City of First and foremost, I would like to express my gratitude to all of you who take the time to read San Diego Commission for Arts and Culture. this editorial and discuss it with me. I value your opinion and enjoy being involved in knowing your thoughts on the subject matter. Your comments are great lessons for me and I learn from Persian Cultural Center each one. 6790 Top Gun St. #7, San Diego, CA 92121 Tel (858) 552-9355 Fax & Message: (619) 374-7335 I seriously debated writing about the new resolution taking place between the U.S. and Iran. Email: [email protected] However, at the moment, it is several folds of wishful thinking. My biggest hope is if, and Web site: www.pccus.org www.pccsd.org when, the negotiations are truly resolved, the actual beneficiaries will be the people. The turn- around in Iran’s economy could mean greater possibilities for the people if given the chance. No. 157/ May - June 2015 Education and poverty are at the top of my list as priorities to be resolved. -
Fine Persian Cuisine Starters
Fine Persian Cuisine Starters Persian starters are made for sharing and include a selection of cold and warm dips with a platter of fresh mixed herbs, radishes, spring onions and feta cheese: delicious eaten with warm, freshly baked Persian bread straight from the oven. A selection of starters are the best introduction to Persian food. Nush-e jan! Bon appetit! 1. Zeytun Hafez (marinated olives) - chef’s own recipe 4.90 Persian style marinated olives with walnuts, pomegranate and herbs 2. Salad-e Olivieh 4.90 Finely diced chicken blended with eggs, potato, gherkins, olive oil and mayonnaise 3. Kashk-e Bademjan (served warm) 5.50 Baked, crushed, aubergine slow-cooked with seasoned yogurt and sprinkled with crushed walnuts, sautéed chopped mint and kashk (traditional Persian preserved yogurt whey) 4. Baba Ghanoush 4.90 Baked, crushed aubergine with tahini, cumin and fresh coriander 5. Mirza Ghasemi (served warm) 5.50 Baked, crushed aubergine, slow cooked with tomatoes, garlic and eggs 6. Sabzi-Khordan 5.50 A variety of fresh mixed seasonal herbs, spring onion, radishes, walnuts and feta cheese 7. Torshi (Persian mixed pickle) 4.90 Mixed vegetable pickle, preserved in herb vinegar 8. Hafez Salad 5.90 Mixed leaves, beetroot, feta cheese, cucumber, tomato and walnuts 9. Salad-e Shirazi 4.90 Finely chopped cucumber, tomato and red onion served with optional olive oil and lemon 10. Mast-o Khiar 4.90 Yogurt mixed with finely chopped cucumber and mint 11. Mast-o Mousir 4.90 Yogurt and finely chopped wild shallots 12. Hummus 4.90 Crushed chickpeas with tahini, olive oil, lemon juice and garlic 13. -
Dinner-Menu.Pdf
FOOD After Pastry of Tardina Follows Sanbusaj, well fried: Eggs vermillioned after boiling Lie with olives side by side. Strips of tender meat in slices, Dipped in oil of finest make, Tempt anew the flagging palate And the appetite awake; Lemons, too with Nadd besprinkled Scented well with ambergris, And, for garnishing the slices, Shreds of appetising cheese. Vinegar that smarts the nostrils Till they snuffle and they run; Little dates like pearls, that glisten On a necklace one by one. Sauce of Buran served with eggplant That will tempt thy very heart, And asparagus – enchanted With asparagus thou art! Lastly, Lozenge, soaked in butter, Buried deep in sugar sweet. And a saki’s cloven dimples Promise joy when lovers meet. Mahmud ibn Al-Husain Al-Kushajim Poet, astrologer, culinary expert - 13th century EvEnts Capturing the flavours and scents of the Mediterranean, Del’ Aziz offers a wide range of contemporary and traditional dishes reflecting the flavours of the Med, Morocco and the Maghreb, around Lebanon and through to Greece and Turkey. Dishes are intense and exotic, scented and colouful. Add to this hundreds of candles and lanterns, music, belly dancing and shisha and you have a unique and enchanting atmosphere to celebrate your party. Please see the manager to discuss your event. “Eat and drink! For you know not whence you came, nor why; Eat and Drink! For you know not why you go, nor where.” Omar Khayyam (v) = Vegetarian (n) = Nuts Some of the dishes may contain nut products or food substances to which you may be allergic. Please ask our staff for information. -
Crown Pacific Fine Foods 2019 Specialty Foods
Crown Pacific Fine Foods 2019 Specialty Foods Specialty Foods | Bulk Foods | Food Service | Health & Beauty | Confections Crown Pacific Fine Foods Order by Phone, Fax or Email 8809 South 190th Street | Kent, WA 98031 P: (425) 251-8750 www.crownpacificfinefoods.com | www.cpff.net F: (425) 251-8802 | Toll-free fax: (888) 898-0525 CROWN PACIFIC FINE FOODS TERMS AND CONDITIONS Please carefully review our Terms and Conditions. By ordering SHIPPING from Crown Pacific Fine Foods (CPFF), you acknowledge For specific information about shipping charges for extreme and/or reviewing our most current Terms and Conditions. warm weather, please contact (425) 251‐8750. CREDIT POLICY DELIVERY Crown Pacific Fine Foods is happy to extend credit to our You must have someone available to receive and inspect customers with a completed, current and approved credit your order. If you do not have someone available to receive your application on file. In some instances if credit has been placed order on your scheduled delivery day, you may be subject to a on hold and/or revoked, you may be required to reapply for redelivery and/or restocking fee. credit. RETURNS & CREDITS ORDER POLICY Please inspect and count your order. No returns of any kind When placing an order, it is important to use our item number. without authorization from your sales representative. This will assure that you receive the items and brands that you want. MANUFACTURER PACK SIZE AND LABELING Crown Pacific Fine Foods makes every effort to validate To place an order please contact our Order Desk: manufacturer pack sizes as well as other items such as Phone: 425‐251‐8750 labeling and UPC’s. -
Shabestan Menu Edited 5%
Here with a little Breadbeneath the Bough, A Flask Wine , aBook of Verse - and Thou Beside me singing in the Wilderness - Oh, Wilderness were Paradise enow! As Omar Khayam poetically said, food plays a major role in the life of the Persian people and Iranian hospitality is famed throughout the world. Considerable time and thought is given to the preparation of meals, and the most lavish foods are offered to the guest in a show of great hospitality. The first principle of Persian cuisine is to avoid putting all one’s faith into the one ingredient, or the ‘sweet - sour’ principle. One taste must be blended or balanced the other. The second principle is that all edibles are food. Not only the grape but the grape leaf can be eaten. This leads to an enormous range of combinations The third principle is that Fruits and nuts are not reserved for desert. No other cuisine has so successfully blended Fruits and nuts into the main course of the meal. Talk on persian cuisine would not be complete if we failed to mention caviar. Persian caviar which comes from the Caspian Sturgeon is well known for its quality and is served with accompaniments of chopped egg, onion and parsely. Certainly the most traditional food in persian cuisine is rice. Delicately perfumed, it appears in numerous varieties. Mixed with herbs such as mint, saffron, cinnamon, turmeric, dill and even with fruits, including barberries, orange peel, cherries and walnuts. When rice is cooked with a mixture of other ingredients it is called polo. When meat or sauces are laid over a plate of rice, it is referred to as chello, the most famous being chello kebab. -
Vegetable (Loosely) Recipes Vegetable (Loosely) Recipes Index
Vegetable (loosely) Recipes Vegetable (loosely) Recipes Index ● Green/Red Peppers : INDEX ● Mushrooms : INDEX ● Potatoes : INDEX ● Spinach : INDEX ● Vegetarian Dishes (not specific veges) : INDEX ● Zuchinni : INDEX ● Artichokes : COLLECTION ● Avocado Recipes - COLLECTION ● Beets : 2 recipes ● Beet Recipe ● Boston Baked Beans (1) ● Boston Baked Beans (2) ● Candied Yams ● Choucroute Garnie ● Crispy Eggplant Rounds ● Eggplant : COLLECTION ● Felafel (1) ● Fried Plantains ● Lentils ● Olives - curing ● Red Beans and Rice : COLLECTION ● Red Kale with Grated Coconut ● Spaghetti Squash ● Spiced Acorn Squash ● Squash Recipes : COLLECTION ● Sweet Potatoes wtih Grapefruit ● Swiss Style Green Beans amyl http://www.cs.cmu.edu/~mjw/recipes/vegetables/index.html [12/17/1999 12:09:16 PM] Capsicum Recipes Capsicum Recipes Index ● Stuffed Peppers (1) ● Stuffed Peppers (2) ● Stuffed Peppers (3) ● Stuffed Peppers (4) ● Stuffed Peppers (5) amyl http://www.cs.cmu.edu/~mjw/recipes/vegetables/capsicum/index.html [12/17/1999 12:09:19 PM] Stuffed Peppers Stuffed Peppers From: Dan Griscom ([email protected]) Date: 7 Jul 93 00:00:59 CDT (Wed) (from Italian Vegetarian Cooking by Jo Marcangelo) (Serves 4) 4 medium red or green peppers 2 T olive oil 1 medium onion, chopped 1 clove garlic, peeled and crushed 2 small zucchini, coarsely grated 1 1/2 c slided mushrooms 2 T chopped fresh parsely 2 c fresh wholewheat breadcrumbs 1/2 c grated Parmesan cheese 1 egg, beaten Salt and pepper 1) Core peppers by removing stem and then scooping out interior, removing all the white pith and seeds. Parboil for 3 minutes in boiling water; remove, rinse in cold water and drain. 2) Heat oil in frying pan, add onion, fry 2 minutes. -
Download Tour
Iran Food Tour Available from: January 1, 2021 To December 31, 2021 Tour Destinations: Tehran to Tehran Duration: 11Days Tour styles: Style Culinary Cultural Historical Code: PICU Tour route: Tehran Rasht Qazvin Kashan Isfahan Yazd Shiraz Bandar Bushehr Tehran Tailor made Tour highlights Shopping at Rasht Bazaar, one of the biggest local markets with a thriving atmosphere where they sell fresh and colorful vegetables, fish, and homemade pickles. Learning about the mouthwatering sweets of Iran like the Gaz nougat in Isfahan, brittle Sohan of Qom, and Baghlava in Yazd. Learning to cook chili and tasty Ghaliyeh Mahi (fish stew) in Bushehr, the city of spicy cuisines and southern music! Visiting the top attractions of Iran including the glorious Persepolis, Naqshe Jahan Square and the lush Persian gardens. What you need to know about this tour Charazterized by the fragrance of saffron, spices, and aromatic herbs, Iranian culinary is one of the most delicious and rich cooking styles in the world and this rich food culture comes from the abundance of agricultural products, the diversity of climate, culture and rituals, and also the connections with neighboring countries. From north of Iran to south, as you note changes in climate and culture, the magic of Iranian culinary and cuisines change too. On our 11-day Iran Food Tour, we have tried to cover the major culinary cities of Iran so that you can learn about the most diverse styles and highlights of Iran culinary including kebabs, stews, rice, seafood, and sweets at local cooking classes or taste them around dining tables with local families, along with exploring the top historical and cultural highlights of Iran. -
APPETIZERS VEGETARIAN APPETIZERS SALADS ENTREES Lamb PERSIAN STEW BEEF
APPETIZERS ENTREES 1. Quail 9 Lamb One juicy quail, marinated and charbroiled. Lamb Entrees are served with your choice of 2. Boneless Chicken 9 white rice or dill rice. Dinner Salad $4.00 Succulent chunks of boneless chicken breast marinated in 20. Lamb Shank 15 lemon juice and charbroiled. Whole shank of lamb, cooked in a tomato sauce and lightly 3. Shrimp Kabob 9 seasoned with Persian spices. Four jumbo shrimp seasoned with garlic, marinated and charbroiled. 21. Lamb Shish Kabob 20 4. Tadigh (Limited availability) 8 Juicy chunks of charbroiled tenderloin, served with grilled Crispy rice dish with choice of Sabzi or Gheimeh tomatoes. 5. Pino Shrimp 14 22. Shandeez Kabob (Lamb Chops) 37 Marinated and grilled shrimp served with artichoke hearts, Lamb chops, marinated and charbroiled. Served with grilled mushrooms, fresh tomatoes, crispy polenta and spicy butter sauce. tomatoes. VEGETARIAN APPETIZERS Appetizer sampler available PERSIAN STEW 6. Grilled Vegetables 9 Persian Stews are served with white rice, or dill rice. Grilled mushrooms, zucchini, and yellow squash Dinner Salad $4.00 served with light onion dip. 7. Hummus 7 Mashed chick pea dip seasoned lightly with 23. Gheimeh (Tomato stew) 12 sesame seed oil, lemon juice and fresh garlic. Persian style stew, tomato based, with small chunks of beef, yellow split 8. Babaghanosh 8 peas and topped with fried potatoes. Baked eggplant mashed and mixed with sesame seed oil, 24. Gheimeh Bademjan 13 lemon juice and fresh garlic. Persian style tomato based stew with chunks of beef and 9. Tabouli 7 eggplant, simmered to perfection. A zesty mix of cracked wheat, parsley, tomatoes, and 25. -
View Paprika & Colbeh Full Menu
Catering for All Occasions | Gift Certificates Available FOR PICKUP & DELIVERY SCAN HERE TO ORDER ONLINE 32 W 39th Street New York, New York OU Certified (212) 354-8181 (212) 679-1100 www.colbeh.com www.paprikacater.com @colbencaterer @paprikakosher גלאט כשר OU Certified Download the app: Colbeh & Paprika Kosher HUMMUS PLATES SANDWICHES Choose A Bread: Served with Pickles $9.50 hummus falafel (gf,v) $13.50 original hummus (gf,v) *lafa $2 $13.50 Hummus Plate with Falafel Balls, Tahini, sabich *white baguette $2 *white wrap Eggplant, Hard Boiled Egg, Pickles, Tahini, and Pita hummus shawarma (gf) $17.50 *whole wheat wrap *white pita Harisa, and Amba Hummus Plate with Chicken Shawarma falafel (v) $9.50 shawarma $16.50 and Pita With Hummus, Cabbage Salad, Pickles APPETIZERS Hummus, Israeli Salad, Pickles, and Tahini $16.50 $17.50 soup of the day $9.50 french fries $8.50 malawach roll (v) pap burger Hard Boiled Egg, Israeli Salad, Hummus, 8oz. Juicy Beef Burger, Tomatoes, Lettuce, cauliflower over tahini $9.50 duck taco $14.50 Schug, Wrapped in a Yeminite Puff Pastry Pickles, Avocado, Garlic Aioli, Served on a (gf,v) Served with Enoki Mushrooms, Daikon Bread *add chicken $8.50 Bun Warm Cauliflower with Pine Nuts, Mint, and Radish in a Sweet Potato Shell Topped with $18.50 $18.50 Parsley over Tahini Scallions koobideh sandwich white koobideh sandwich Ground Beef Sandwich Ground Chicken Breast Sandwich arays $18.50 $14.50 shakshuka (gf,v) $13.50 Grilled Kebab Stuffed in a Pita to 3 Poached Eggs in a Tomato Stew and impossible burger (v) $17.50 cauliflower shawarma Perfection. -
Allergen Information
Allergen Information Please note that we bake our own bread on the premises and use nuts in many of our dishes. Despite efforts to avoid cross contamination, we routinely handle a number of high risk allergens in our kitchens. These include wheat flour (gluten), nuts and sesame seeds. It is therefore possible that traces of gluten, nuts and sesame may be found in any of our dishes. Please refer to the list of allergenic ingredients contained in our menu items below. Starters 1) Zeytun Hafez: Walnuts (Tree Nuts) 2) Salad-e Olivieh: Mayonnaise (Egg), Hardboiled Whole Egg (Egg) 3) Kashk-e- Bademjan: Trace of Wheat Flour (Gluten), Walnuts (Tree Nuts), Kashk (Milk) 4) Baba Ghanoush: Tahini (Sesame) 5) Mirza Ghasemi: Trace of Wheat Flour (Gluten), Egg (Egg) 6) Sabzi -Khordan: Feta Cheese (Milk), Walnuts (Tree Nuts) 7) Torshi: Celery (Celery), Malt Vinegar, Barley (Trace of Gluten) 8) Hafez Salad: Feta Cheese (Milk), Walnuts (Tree Nuts) 10) Mast-o Khiar: Yogurt (Milk) 11) Mast-o Mousir: Yogurt (Milk) 12) Hummus: Tahini (Sesame), Chickpeas (Legumes) processed at source with Peanuts and Soybeans so may contain traces of Peanut or Soy 14) Ash-e-mash: Trace of Wheat Flour (Gluten), Lentils (Legumes), Mung Beans (Legumes) Persian Bread: Wheat Flour (Gluten), Sesame Seeds (Sesame) Freshly Cut Vegetable Crudités: Contains Celery (Celery) Main Courses 27) Vegetarian Ghorme Sabzi: Trace of Wheat Flour (Gluten), Sun-dried Lime Sulphites (Sulphur Dioxide), Red Kidney Beans (Legumes) 28) Vegetarian Bademjan: Trace of Wheat Flour (Gluten) 29) Vegetarian -
APPETIZERS SALADS WRAPS KHORESHT (Hor-Rosht)
Welcome to Atlas Specialty, the city’s premier Kabob House. Serving Calgary since 1997, we hope you enjoy your meal. APPETIZERS SMALL LARGE MASTO KHIAR (Mas-to-key-yar) Tzatziki style dip made with homemade yogurt, cucumbers and mint $ 5.50 $ 9.00 MASTO MOSIR (Mas-to-moe-seer) An old favorite. Yogurt and wild shallot dip $ 6.50 $ 11.50 MAST-O-ESFENAJ (Mas-to-es-fen-naj) Persian style spinach dip. A blend of yogurt, spinach & fried onions $ 6.00 $ 10.50 KASHKO BADENJAN (Cash-ko-bah-den-john) Fried eggplant and onion dip, topped with mint oil and kashk drizzle $ 11.50 MIRZAGHASEMI (Mir-za-ga-semi) Roasted eggplant, tomato and garlic dip $ 11.50 HOMMOS (Home-mos) Chick pea, tahini and garlic dip $ 7.50 APPETIZER PLATTER Can’t decide? Take your pick of three of the above $ 19.00 SALADS SMALL LARGE SALADEH SHIRAZI (Sah-lah-deh-shi-ra-zee) Tomatoes, cucumbers and onions with a mint lemon vinaigrette $ 5.50 $ 8.50 GREEK SALAD (Grr-eek-sal-lad) Atlas style with plenty of feta cheese, olives, green peppers, tomatoes, onions and cucumbers with our house greek dressing $ 7.50 $ 11.00 HOUSE SALAD (Hows-sal-lad) Lettuce, tomatoes, cucumbers and onions with your choice of dressing (ranch, Italian, thousand island, cucumber and house vinaigrette) $ 6.00 $ 10.00 WRAPS Our famous Kabobs wrapped in a pita bread stuffed with tomatoes, onions, pickles, hot peppers, and parsley with our own sauce. Served with Saladeh Shirazi (ask your server about substitutions). Add feta to any wrap for $1.50 VEGGIE WRAP grilled seasonal vegetables, hommos $ 11.00 KOOBIDEH WRAP ground beef $ 11.50 JOOJEH WRAP chicken $ 15.00 BARG WRAP striploin $ 15.50 DOUBLE KOOBIDEH WRAP ground beef $ 15.50 CHEF COMBO WRAP chicken and ground beef $ 17.50 SOLTANI WRAP striploin and ground beef $ 17.50 KHORESHT (hor-rosht) Slow cooked to ensure maximum flavor, our meal portions are served with saffron rice.