Autumn Persimmon- Pomegranate Salad

Persimmon خرمالو is one of my favourite Fall fruits. In Iran we have variety of Permissions with different local names. Some are squat with a flat base and round shape like tomato and some with four sides. Persimmon is called ‘ Khormalu خرمالو’ in Farsi language. Khormalu with gorgeous deep orange colour and sweet honey-likeContinue reading “Autumn Persimmon- Pomegranate Salad”

Pomegranate Rice انار پلو

Pomegranate rice انار پلو is one of the ceremonial meals for an especial night in Iranian calendar which is called Yalda night شب یلدا. Yalda ( on December 21) is one of traditional events in Iran which marks as longest and darkest night of the year. In other countries like: Afghanistan, Tajikistan, Uzbekistan, Turkmenistan areContinue reading “Pomegranate Rice انار پلو”

Iranian Pomegranate Omelette

what a beautiful fruit pomegranate is. Everything in this fruit is perfect. Pomegranate is a round fruit, it has a red colour, thick and inedible leathery skin, with hundreds of those red juicy seeds looks like precious gem stone, ruby. The Pomegranate or as it is called in Farsi ‘Anaar انار ’ & and inContinue reading “Iranian Pomegranate Omelette”

My Yogurt Balls With Herbs & Spices

Hi my dear page visitors. I am just in love with these yogurt balls. Aren’t they gorgeous? They look like jewels. Yogurt or as we call it in Farsi: mast ماست , can be high in protein, calcium, vitamins, and live culture and These can offer protection for bones and help prevent digestive problems. Yogurt mayContinue reading “My Yogurt Balls With Herbs & Spices”

Yalda night

Yalda night  (20th of December) is one of traditional events in Iran which marks as longest and darkest night of the year. In this special night, family members and friends gather together for dinner and it lasts until midnight. During the night we celebrate with tasty traditional meals, nuts and fruits such as : pistachio,Continue reading “Yalda night”

Fesenjan, Persian Pomegranate and Walnut Stew

This sensational dish, is one of the  traditional Persian stew or khoresh. Fesenjaan فسنجان was a ceremonial dish in ancient Iran in the era of the Sassanian empire (224-651 AD) as  new year meal. It is basically made with duck, chicken, turkey,beef or lamb meat. Sometimes made with meatballs as well. In some areas, ItContinue reading “Fesenjan, Persian Pomegranate and Walnut Stew”

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Eating With The Ancestors

Getting to know my family members through the recipes they left behind

Online Psychological Research with Labvanced.com

Online Psychological Research Platform

Amazing Life

Site about Amazing Life

Oovi's Weblog

sunt... doar calator care vrand... nevrand... lasa un semn...

PERCEPCIONES

Ideas y Fotografía

Darkling Petrichor

Two steps more to inferno...

picturingpositive

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deluarhossain336@gmail.com

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Eating With The Ancestors

Getting to know my family members through the recipes they left behind

Online Psychological Research with Labvanced.com

Online Psychological Research Platform

Amazing Life

Site about Amazing Life

Oovi's Weblog

sunt... doar calator care vrand... nevrand... lasa un semn...

PERCEPCIONES

Ideas y Fotografía

Darkling Petrichor

Two steps more to inferno...

picturingpositive

Making the most of every new day!

deluarhossain336@gmail.com

deluarhossain336@gmail.com

Antalgica Poetica

L'essenziale è invisibile e agli occhi e al cuore. Beccarlo è pura questione di culo

Bread Machine Exposed

Bread Machine Reviews, News and Recipes!

Happy WishMi

Healthy mommy lifestyle and food

Texture of Parlance

Let your mind roam free in the luminous forest of the educators' writings

Winey Chef

Lets do life together.

Triangle Writes...

Poetry/Poems, Photography, Travels, Musings, Quotes, Challenges, Awards, Reblogs, Uncategorized

At My Kitchen

Good Recipe Good Food

Mouth Brothels

"Great restaurants are, of course, nothing but mouth-brothels. There is no point in going to them if one intends to keep one's belt buckled." ~Frederic Raphael

Income Ola

Online Growth and Success

The Wee Writing Lassie

The Musings of a Writer / Freelance Editor in Training