kalamala.com | Iranian Food and Grocery

Dried Sour Cherry (Albaloo) Best

Fri, 27 Feb 2009 23:56:59 -0600

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Sekanjebin Syrup

Wed, 30 Nov -001 00:00:00 -0600

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Sekanjebin Syrup

Wed, 30 Nov -001 00:00:00 -0600

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Rose Water

Wed, 30 Nov -001 00:00:00 -0600

]]>Rose Water is a clear liquid, distilled from fresh rose petals.
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Quince Lemon Syrup

Wed, 30 Nov -001 00:00:00 -0600

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Mint Syrup

Wed, 30 Nov -001 00:00:00 -0600

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Rose Syrup

Wed, 30 Nov -001 00:00:00 -0600

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Ceylon Earl Grey Tea

Tue, 01 May 2007 23:09:12 -0500

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100% Finest Ceylon Earl Grey Tea

Garden Fresh

Packed in Sri Lanka

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Pickled Eggplant Shemshad

Thu, 22 Jan 2009 00:07:29 -0600

]]>Marinated eggplant in vinegar
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Persian White Nougat (Gaz) in Flour

Thu, 19 Feb 2009 21:43:36 -0600

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Persian White Nougat (Gaz) in Flour

Tue, 09 May 2006 03:40:28 -0500

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Persian White Nougat (Gaz Loghmeh)

Tue, 09 May 2006 03:39:16 -0500

]]>Gaz is a popular Persian candy that is made out of angebin sap, rose water (Golab), egg whites and pistachios. The size of each piece makes Gaz a perfect after dinner candy that is best enjoyed with a cup of hot tea or coffee.
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Shireen Polow Sadaf

Wed, 30 Nov -001 00:00:00 -0600

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Shireen Polow is a sweet rice, mixed with saffron, almond, and orange peel.

Directions:

Shake the bag before opening and do not rinse before or after cooking.
For four servings add 3 cups of water to the entire content of the bag, 4 tablespoons of oil, in a covered sause pan and bring to boil.
After 4 to 5 minutes, reduce the heat to low, simmer for 15 minutes or until the water is absorbed. Stir gently for good mixture and let stand covered for 5 minutes. Fluff the cooked rice before serving.

Ingredients: Indian Basmati Rice, Sugar, Fried Onion, Silvered Almond, Orange Peel, Saffron Powder, Dextrose, Edible Starch, Vegetable Oil.
All Natural: No MSG, No Animal Products, No Preservative, No Artificial Food Coloring Added
Serving per container: About 6

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Sabzi-Polow Herb Mixture

Wed, 30 Nov -001 00:00:00 -0600

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This herb mixture is suitable for Sabzi Polow recipe. Just soak in water and it's ready to go.

Direction:
* Sabzi-Polow Herbs (1 Can) * Basmati Rice (3 Cups) * * Oil (2 oz.) * Water or Chicken Stock (1 Cup) * Saffron (1/2 Tsp.) * Salt
Place a sieve in a large bowl, fill with warm water, add the dried herbs to the sieve, and soak for 10 minutes.
Remove and drain excess water. Bring six cups of water to a boil, add rice and 1/2 tsp. of salt, cook until half done, about 10 minutes.
Drain in a colander and set aside. In a large cooking pot mix drained Sabzi-Polow Herbs, cooked rice, and oil. Season with salt as desired. Add one cup of water or chicken stock. Steam for 30-40 minutes or until done.
Serves 4-6 persons.

Ingredients: Leek, Dill Weed, Fenugreek
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Sabzi Polow Sadaf

Mon, 08 May 2006 23:00:46 -0500

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This is a rice dish, mixed with herbs.

Directions:

Shake the bag before opening and do not rinse before or after cooking.
For four servings add 3 cups of water to the entire content of the bag, 4 tablespoons of oil , in a covered sause pan and bring to boil.
After 4 to 5 minutes, reduce the heat to low, simmer for 15 minutes or until the water is absorbed. Stir gently for good mixture and let stand covered for 5 minutes. Fluff the cooked rice before serving.

All Natural: No MSG, No Animal Products, No Preservative, No Artificial Food Coloring Added
Serving per container: About 6

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Reshte Polow Sadaf

Fri, 28 Jul 2006 15:23:25 -0500

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This is a vegetarian rice made with Reshte (Iranian roasted noodles).

Directions:

Shake the bag before opening and do not rinse before or after cooking.
For four servings add 1.5 cups of water to the entire content of the bag, 2 tablespoons of oil , in a covered sause pan and bring to boil.
After 4 to 5 minutes, reduce the heat to low, simmer for 15 minutes or until the water is absorbed. Stir gently for good mixture and let stand covered for 5 minutes. Fluff the cooked rice before serving.

All Natural: No MSG, No Animal Products, No Preservative, No Artificial Food Coloring Added
Serving per container: 2

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Estamboli Polow Sadaf

Wed, 30 Nov -001 00:00:00 -0600

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This is a rice made with tomato sauce.

Directions:

Shake the bag before opening and do not rinse before or after cooking.
For four servings add 3 cups of water to the entire content of the bag, 4 tablespoons of oil , in a covered sause pan and bring to boil.
After 4 to 5 minutes, reduce the heat to low, simmer for 15 minutes or until the water is absorbed. Stir gently for good mixture and let stand covered for 5 minutes. Fluff the cooked rice before serving.

All Natural: No MSG, No Animal Products, No Preservative, No Artificial Food Coloring Added
Serving per container: About 6

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Keshmesh(Raisin) Polow Sadaf

Fri, 28 Jul 2006 15:21:08 -0500

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This is a vegetarian rice made with raisins and silvered almonds.

Directions:

Shake the bag before opening and do not rinse before or after cooking.
For four servings add 1.5 cups of water to the entire content of the bag, 2 tablespoons of oil , in a covered sauce pan and bring to boil.
After 4 to 5 minutes, reduce the heat to low, simmer for 15 minutes or until the water is absorbed. Stir gently for good mixture and let stand covered for 5 minutes. Fluff the cooked rice before serving.

All Natural: No MSG, No Animal Products, No Preservative, No Artificial Food Coloring Added
Serving per container: 2

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Ghormeh-Sabzi Herb Mixture

Wed, 30 Nov -001 00:00:00 -0600

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This herb mixture is suitable for Ghormeh-Sabzi recipe. Just soak in water and it's ready to go.

Direction:
* Ghormeh-Sabzi Herbs (1 Can) * Stew Meat (1 Lb.) * Red Kidney Beans (2oz) * Oil (1/2 Cup) * Chopped Onions (1 Cup) * Dried Leime (5 Piece, you can also use 2 table spoon of ground dried lime) * Salt and Pepper
Place a sieve in a large bowl, fill with warm water, add the dried herbs to the sieve, and soak for 10 minutes.
Remove and drain excess water. Lightly brown the chopped onions in oil. Add meat and mix; lightly cook about 5 minutes.
Season withsalt and pepper as desired. Add drained herbs , 2 cups of water, kidney beans, and dried lemons. Place in a large pot and cook for 30-45 minutes or until done.
Serves 4-6 persons.

Ingredients: Leek, Parsley, Fenugreek
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Celery Stew Sadaf

Wed, 30 Nov -001 00:00:00 -0600

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Celery Stew (Khoreshe Karafs) is an all-natural Persian stew made with vegetables and celery. This Khoresh is ready-made. You just need to heat the stew and serve it with Chelow or bread.

Looking for the recipe? Click here.

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Adas Polow Sadaf

Wed, 30 Nov -001 00:00:00 -0600

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This is a vegetarian rice made with lentils and raisins is often eaten with the addition of saffron and dates.

Directions:

Shake the bag before opening and do not rinse before or after cooking.
For four servings add 3 cups of water to the entire content of the bag, 4 tablespoons of oil , in a covered sauce pan and bring to boil.
After 4 to 5 minutes, reduce the heat to low, simmer for 15 minutes or until the water is absorbed. Stir gently for good mixture and let stand covered for 5 minutes. Fluff the cooked rice before serving.

All Natural: No MSG, No Animal Products, No Preservative, No Artificial Food Coloring Added
Serving per container: About 7

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Aash Reshteh(Noodle ) Sadaf

Wed, 30 Nov -001 00:00:00 -0600

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This traditional Persian soup (Āsh-e-reshteh) is made with noodles, grains, vegetables and "kashk," an Iranian dairy product used in cooking.

Directions:

Empty the content of the package into a large pot.
Add 9 cups of warm water (for a better blend of taste you may let it soak for 10 minutes or more.) Bring to a boil over high heat and cook for 15 minutes. Reduce heat and let it simmer for 15 minutes or more, stirring occasionally and not letting it settle.
Garnish with fried onion, sauted chopped mint and kashk. Serve with warm Middle-Eastern bread like Lavash or Pita.

Ingredients: Beans (Pinto, Kidney, Garbanzo, Lentil, Navy), Vegetables (Leek, Parsley, Cilantro, Spinach, Dill, Mint), Salt, Pepper, Hydrolyzed Corn, Gluten, Autolysed Yeast Extract, Partially Hydrogenated Vegetable Oil, Dextrose, Garlic, Onions, Jalapeno, Spices, Noodles (Flour, Water, Salt).
Serving per container: About 6

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Aash Mast (Yogurt) Sadaf

Wed, 30 Nov -001 00:00:00 -0600

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This traditional Persian soup (Ash-e-mast) is made with rice, herbs and yogurt. .

Directions:

Empty the content of the package into a large pot.
Add 9 cups of warm water (for a better blend of taste you may let it soak for 10 minutes or more.) Bring to a boil over high heat and cook for 15 minutes. Reduce heat and let it simmer for 15 minutes or more, stirring occasionally and not letting it settle.
Garnish with fried onion, sauted chopped mint and kashk. Serve with warm Middle-Eastern bread like Lavash or Pita.

Ingredients: Beans (Lentil, Lentil, Split Peas), Rice, Vegetables (Leek, Parsley, Cilantro, Dill, Mint), Salt, Pepper, Hydrolyzed Corn, Gluten, Autolysed Yeast Extract, Partially Hydrogenated Vegetable Oil, Dextrose, Garlic, Onions, Jalapeno, Spices.

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Aash Joe (Barley)Sadaf

Wed, 30 Nov -001 00:00:00 -0600

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This traditional Persian soup (Ash-e-jo) is made with barley, grains and vegetables.

Directions:

Empty the content of the package into a large pot.
Add 9 cups of warm water (for a better blend of taste you may let it soak for 10 minutes or more.) Bring to a boil over high heat and cook for 15 minutes. Reduce heat and let it simmer for 15 minutes or more, stirring occasionally and not letting it settle.
Garnish with sauted chopped mint and serve with warm Middle-Eastern bread like Lavash or Pita.
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Aash Anar(Pomegranate) Sadaf

Wed, 30 Nov -001 00:00:00 -0600

]]>This traditional Persian soup (Ash-e-anar) made with rice, grains, vegetables and pomogranates is delectable.

Directions:

Empty the content of the package into a large pot.
Add 8 cups of warm water (for a better blend of taste you may let it soak for 10 minutes or more.) Bring to a boil over high heat and cook for 20 minutes. Reduce heat and let it simmer for 10 minutes or more, stirring occasionally and not letting it settle.
Remove from the heat and add 1.5 ounce of plain pomegranate paste. Serve with warm Middle-Eastern bread like Lavash or Pita.

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Pistachio Nugget

Sat, 28 Feb 2009 00:55:02 -0600

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Vanilla Halva

Wed, 30 Nov -001 00:00:00 -0600

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Honey Sohan (Almond Brittle)

Sat, 28 Feb 2009 00:47:24 -0600

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Almond Candy

Sat, 28 Feb 2009 00:41:09 -0600

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Scent Burner

Mon, 26 Feb 2007 19:13:10 -0600

]]>Brass Scent Burner for burning Syrian Rue Seeds (Esfand) and Frankincense (Kondor).
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Mulberry Molasses

Wed, 21 Jan 2009 02:46:01 -0600

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Honey Sesame Brittle

Sat, 28 Feb 2009 00:45:00 -0600

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Frying Pan with Glass Cover

Mon, 08 Jan 2007 15:27:28 -0600

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Ideal for frying, scrambling, sauteing, or searing all of your favorite foods. The Tiger cookware fry pan is made from aluminum which has a great conductor of heat and a strong metal.

Features:
- Three layers non-stick coating
- Glass cover included
- Hammer grade finish
- Oven proof up to 300 degrees
- Material: aluminum
- 14" Size
- Heat resistant tempered glass lid

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Stockpot with Glass Lid

Tue, 09 Jan 2007 03:06:17 -0600

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This sturdy stockpot is an ideal tool for cooking Middle Eastern and Indian stews, but it also excels when making large-batch soups (Aash). The pot features two oversized loop handles for easy transfer, along with a domed glass lid that locks heat, moisture, and flavors inside. It is made of a durable hard aluminum, which heats quickly and evenly during cooking.

Features:
- Three layers non-stick scratch-resistant coating ensures long-lasting non-stick performance
- Oven proof up to 300 degrees
- 13 qt Size
- Glass cover included
- Hard enamel exterior that is durable, stain-resistant and easy to clean
- Ultra-base delivers even heat distribution for excellent cooking results
- Hammer grade finish
- Material: aluminum
- Heat resistant tempered glass lid

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Rice Cookies

Sat, 28 Feb 2009 00:38:21 -0600

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Honey Almond Brittles (Sowhan Asali) Sowhani

Tue, 09 May 2006 04:02:37 -0500

]]>Sowhan asali are honey almond brittles that are broken in to flat pieces and served as a dessert. They are considered to be hard sugar candy and are usually made with sugar, honey, corn syrup, saffron, cardamom and pistachios.
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Crispy Almond Cookies (Haj Badam)

Sat, 28 Feb 2009 00:29:55 -0600

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Baklava (Baghlava)

Sat, 28 Feb 2009 01:05:28 -0600

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Barg Skewers 4 Pcs.

Fri, 15 Jun 2007 14:24:08 -0500

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These of stainless steel skewers are designed for Barg and Seesh kabob. It also can be used for kebab. For skewers used for Koobideh kebab, lula kabob, kofta kabob, and Indian seekh kabob click here.

- Dimentions: 20" x 0.5", Set of 4
- Forged Stainless Steel Construction
- Flat skewer keeps foods from rolling over
- Solid Rosewood Handle
- Long Length Keeps the Hands from the Heat
- Easy to clean

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Shish Kabob and Barg Seasoning Sadaf

Wed, 30 Nov -001 00:00:00 -0600

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Seasoning for Barg-Kabob and Shish-kebob

Directions: Cut 2.5 lb. of beef, lamb, sirloin, chuck, or fillet into 2 inch cubes. Place the pieces in a plastic bag with 1 oz. of Shish-kebob seasoning. Shake well untill all pieces are well coated. Allow the meat to marinate for 10-15 minutes. For best results, marinate overnight. Place on a skewer (optional) and broil, grill, or barbecue as desired. For a tastier dish baste the meat with butter or margarine during cooking.

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Shish Kabob and Barg Seasoning Golchin

Fri, 10 Aug 2007 01:02:50 -0500

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Seasoning for Barg-Kabob and Shish-kebob

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Ground Meat (Koubideh) Kabob Seasoning Sadaf

Wed, 30 Nov -001 00:00:00 -0600

]]>Directions: Disolve 1 oz. Ground Kabob (Koubideh) seasoning in 5 oz. of luke warm water. Mix 2 lb. of ground beef or turkey with the marinade. Allow to marinade for 10-15 minutes. Form into patties or on a skewer. Broil or grill as desired.
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Ground Meat (Koubideh) Kabob Seasoning

Fri, 10 Aug 2007 00:47:54 -0500

Fish Seasoning Sadaf

Wed, 30 Nov -001 00:00:00 -0600

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Place 1.5 lb. of fish cut into 1 inch cubes with 1 oz. of this fish seasoning in a plastic bag. Shake well until all pieces are completely coated. Place in a bowl, cover and refrigiate for 10-15 minutes. Broil, grill, or fry as desired. For a moist fish, brush with oil or water during grilling.

Ingredients: Onion, Salt, Citric Acid, Paprika, Black Pepper, Parsley, Saffron, Ground Lemon, Sumac, and other spices..

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Fish Seasoning Golchin

Fri, 10 Aug 2007 01:19:40 -0500

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Ingredients: Onion, Salt, Citric Acid, Paprika, Black Pepper, Parsley, Saffron, Ground Lemon, Sumac, and other spices..

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Chicken Kabob Seasoning Golchin

Fri, 10 Aug 2007 00:52:41 -0500

]]>Directions: Cut 1.5 lb. of chicken, with or without skin, into 2 inch cubes. Place the pieces in a plastic bag with 1 oz. of Chicken Kabob Seasoning. Shake well untill all pieces are well-coated. Place in a plastic bowl, cover and refrigrate for 10-15 minutes. For best results marinate overnight. Remove from refrigerator and broil, grill or fry as desired. For a moist chicken brush with oil or water during grilling.
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Chicken Kabob Seasoning Sadaf

Wed, 30 Nov -001 00:00:00 -0600

Chickpea Cookies (Nokhodchi)

Thu, 19 Feb 2009 21:32:23 -0600

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Noghl (Almond Sugar Coverd) 16oz

Fri, 20 Feb 2009 00:13:40 -0600

]]>Noghl is a kind of Iranian comfit (sugar-coated nuts) mostly made with the extracts from different flowers.
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Noghl (Almond Sugar Coverd) 8 oz

Fri, 20 Feb 2009 00:09:58 -0600

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Noghl is a kind of Iranian comfit (sugar-coated nuts) mostly made with the extracts from different flowers.
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Ceylon Tea

Tue, 01 May 2007 23:09:30 -0500

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100% Finest Ceylon Earl Grey Tea

Garden Fresh

Sri Lanka is one of the prominent places for producing excellent quality of tea. The finest teas of Sri Lanka are produced approximately 4000 feet above the ground in the bushes. Teas in the bushes grow gradually and moreover are tough to harvest as they have steep slopes. Teas cultivated in each region vary distinctly in flavor and color.

Ceylon has many tea producing areas like Ratnapura that is 55 miles east to the capital Colombo, Dimbula in the west of the central mountains, Uva is to the east of Dimbula, Galle to the south, and Kandy is adjacent to the ancient capital. Teas that are nurtured to a height of 1500 to 1800 feet are of superior quality. These type of teas do not possess a unique flavor and requires blending with tea nurtured in higher areas. Teas that are nurtured within 1800 to 3500 feet height possess good flavor as well as color. Teas produced at 3500 to 7500 feet height are the best teas and contains concentrated flavor. Ceylon Black teas are recommended to be taken with at least little milk.

Tea should be stored in an air tight container. Using a spoon and placing the lid firmly ensures the flavor for a longer period. Adding refined sugar is suggested as raw sugar brings a distinct aroma to the tea.

Packed in Sri Lanka

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Earl Grey Tea (Box)

Wed, 30 Nov -001 00:00:00 -0600

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Ceylon Earl Grey Tea.
Earl Grey Tea is a kind of black tea scented with citrus oil from the Bergamot orange.

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Indian Barooti Tea

Wed, 30 Nov -001 00:00:00 -0600

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Cardamom Tea

Wed, 30 Nov -001 00:00:00 -0600

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Persian style Blended Tea with Cardamon.

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Golchin Yellow Rock Candy (Nabat)

Wed, 30 Nov -001 00:00:00 -0600

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Koubideh Skewers 4 Pcs.

Fri, 15 Jun 2007 13:45:02 -0500

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These of stainless steel flat skewers are designed for Koubideh kabob. It also can be used for lula kabob, kofta kabob, and Indian seekh kabob.

- Dimentions: 20" x 1", Set of 4
- Forged Stainless Steel Construction
- Solid Rosewood Handle
- Flat skewer keeps foods from rolling over
- Long Length Keeps the Hands from the Heat
- Flat skewer keeps Koubideh from rolling over

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Sefidab

Tue, 03 Oct 2006 03:33:03 -0500

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Sefidab (meaning "white water") is an ancient Iranian cosmetic and cleanser that is used to exfoliate dead skin and expose new, soft, radiant skin. Sefidab can be used by both sexes and works for all skin types.

Application:
- Body: Wet Sefidab and parts of the skin. Start scrubbing the skin in a back and forth motion with Kisseh. Apply water in order to rinse, rinse several times, and wipe away any remaing debris and dead skin with running water. Skin should feel rejuvinated, radiant, and silky.
- For face: Wet face and Sefidab. Beginning with the forehead, start scrubbing in a circular motion towards one side of the face, onto the chin area, and the up towards opposite side of face. Apply water to rinse, rinse several times, and wipe away any remaing debris with running water.

>> Always use Sefidab before washing your skin with soap.
>> Stop using Sefidab if it causes an allergic reaction.

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Kiseh (Lif)

Tue, 03 Oct 2006 03:34:59 -0500

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Kisseh is a traditional Iranian skin polishing device that can be used with soap, but is oroginally made for using Sefidab.

Application:
- with Sefidab: Wet Sefidab and parts of the skin. Start scrubbing the skin in a back and forth motion with Kisseh. Apply water in order to rinse, rinse several times, and wipe away any remaing debris and dead skin with running water. Skin should feel rejuvinated, radiant, and silky.
- with Soap: Use it as a regular Loofah.

* The color and design of the actual Kisseh might be different from the picture here.

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Persian-style Automatic Rice Cooker Pars US Electric System 120V Best seller

Wed, 02 May 2007 14:57:46 -0500

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Pars Automatic rice cooker is the finest rice cooker for making Iranian/Afghani rice dishes. Unlike Chinese or Japanese rice cookers, Iranian rice cookers are capable of producing a popular Iranian part of rice dishes - rice crust (tah dig). Pars Automatic rice cookers use non-stick materials for producing high-quality rice crust (tahdig).

Removable Teflon non-stick cooking pot
Includes measuring cup
Removable cord (for easy storage)

US Electric System (120V, 60Hz 500W)

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Kabob Maker

Thu, 16 Jul 2009 16:12:43 -0500

]]>Kabob Maker / Stacker

Makes Kabob in less than 30 seconds!
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"MASSIMO GUSTO" Grape Seed Oil

Tue, 18 Aug 2009 14:54:45 -0500

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Grapeseed Oil has a clean, light taste that has been described as 'nutty'. Because of its 'neutral' taste, grape seed oil is often used as a base for infusing or flavoring with garlic, rosemary, or other herbs or spices.
The neutral flavor of grapeseed oil makes it perfect for any dish requiring healthful oil without a strong or unwanted flavor.

- All Natural
- No Cholesterol
- No Preservatives
- No Sodium
- No Trans-Fatty Acid

Great for: Frying, baking, salads.

Product of Italy. 2 Liter (66 Fl. Oz.)

SPECIAL PRICE FROM Aug-18-2009 To Sep-20-2009

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Yazdi Baklava Sowhani

Tue, 09 May 2006 03:36:46 -0500
]]>Baklava is a historically popular dessert that dates back to the Ottoman Empire, with the recipes not evolving too much since then.
Regular baklava is made with filo dough, nuts and honey. The Yazdi baklava by Sowhani are bite size baklava pieces that are covered in pistachio sprinkles. The tasty dessert is made out of almonds, sugar, flour, vegetable oil, eggs and spices.

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Qottab (Gottab) Rex

Tue, 09 May 2006 03:22:33 -0500
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Qottab (Ghottab) is an Iranian pastry made of eggs, yoghurt, flour, almonds, and cardamom.
Ghotab is one of three types of sweets the Iranian city of Yazd is famous for producing. The other two are Baghlava Yazdi (a certain type of Baklava from Yazd) and pashmak.

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Qottab (Flour Covered)

Tue, 09 May 2006 03:22:09 -0500
]]>Qottab (Ghottab) is an Iranian pastry made of eggs, yoghurt, flour, almonds, and cardamom. Ghotab is one of three types of sweets the Iranian city of Yazd is famous for producing. The other two are Baghlava Yazdi (a certain type of Baklava from Yazd) and pashmak.
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Baklava, Bamia, and Goosh Fil Rex

Tue, 09 May 2006 03:26:00 -0500
]]>Iranian baklava (Baqlava) has a honey-sweet flavor with a touch of rosewater and cardamom. The mix also contains two other types of Iranian sweets: Bamia, and Goosh Fil.
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Lahijan Walnut Cookies

Sat, 13 May 2006 20:48:18 -0500
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Koloocheh is a traditional Persian-style filled cookie. It has a shell that encrusts a soft filling. The filling comes in different variety of flavors like cocoa, walnut, or coconut.
For centuries, using traditional methods, these types of cookies have been produced in Gilan, a northern province of Iran, located on the south-west of the Caspian Sea. Noosheen Brand (Koloocheh Noosheen Lahidjan) is the most famous brand of Lahijan Cookies for its quality and taste.

Ingredients:
Flour, Sugar, Vegetable Oil, Egg, Walnut, Starch, Milk.

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Lahijan Coconut Cookies

Wed, 17 May 2006 11:21:36 -0500
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Koloocheh is a traditional Persian-style filled cookie. It has a shell that encrusts a soft filling. The filling comes in different variety of flavors like cocoa, walnut, or coconut.
For centuries, using traditional methods, these types of cookies have been produced in Gilan, a northern province of Iran, located on the south-west of the Caspian Sea. Noosheen Brand (Koloocheh Noosheen Lahidjan) is the most famous brand of Lahijan Cookies for its quality and taste.

Ingredients:
Flour, Sugar, Vegetable Oil, Egg, Desiccated Coconut, Starch, Baking Powder, and Milk.

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The Persian Wedding

Mon, 05 Mar 2007 23:20:56 -0600
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Author: Bijan Moridani
Format: Hardcover - 240 pages - 11.1 x 8.6 x 1.1 inches
ISBN: 0-9770175-0-8 | Published by Inner Layers

The Persian Wedding From ancient Persia to present day Iran, the celebration of the uniting of man and woman is described in this unique book. The visually captivating tradition is carefully presented as a work of art, with ten paintings by internationally renowned artist Nasser Ovissi as well as many pages of photos of the ceremonial wedding setting and its details and symbolism. This beautiful bilingual book is written in its entirety in English and Persian.

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Poolaki

Sat, 13 May 2006 21:06:50 -0500
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Halva with Pistachio

Wed, 30 Nov -001 00:00:00 -0600
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