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6 to 8
Medium
2 hr 30
Published 2020
This osh is usually served in the early mornings and during Ramadan for breaking the fast. Neighboring regions have variations that use the leaves of a wild herb called kardin (Biarum bovei), which gives the osh an intensely aromatic and distinctive flavor. In Shiraz, where I tried the osh at a popular street stall, they call it osh-e kardeh. The Bakhtiaris and Isfahanis, as well as some Khuzestanis call it osh-e kardin and in Behbahan it’s called <
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