Traditional Persian food is a celebration of good eating, full of colour and flavour. The heritage of fine cooking in the area means that recipes are developed over many generations. Based on a diet of dried fruit and nuts, seasonal vegetables, lentils and pulses, it is perfect for a vegetarian banquet. Subtle spicing and generous ingredients will give everybody, whether they are vegetarian or non-vegetarian, something to enjoy and remember.
Lentejas y arroz con cebolla frita (Mujadarrah)
1 godz. 5 min
Arroz Persa con eneldo y granada
40 min
Pan plano con dip de hierbas y nueces
2 godz. 35 min
Huevos horneados con lentejas y salsa de queso de cabra
45 min
Berenjenas rellenas con aderezo de yogurt al azafrán
50 min
Sopa de lentejas naranjas
40 min
Kebbes vegetarianos de habas
1 godz. 40 min
Pastel Persa de zanahoria y coco
2 godz. 20 min
Sheer berenj (pudín de arroz)
1 godz.
Ensalada de quinoa
35 min
