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Cooking in Tabriz

Appears in
Cooking in Iran: Regional Recipes and Kitchen Secrets

By Najmieh Batmanglij

Published 2020

  • About
Some of Iran’s most sophisticated cooking is that of Azarbaijan. Tabriz, Ardebil, Zanjan, and Urmia have wonderful kababs, meatballs, dumplings, and vine leaves stuffed with delicious fillings. And for dessert, the variety of their halvas is matchless.

A brilliant young Tabriz University student was our guide. He took us to his grandmother, Rahman Khanum, who made me feel welcomed in her house. They were a religious family and the women covered their heads not because of government edicts but because that had been their tradition. Their tiled yard with a fig tree at its center was no more than the size of a large room. The family spread a beautiful Tabriz carpet under the tree, placed a tablecloth on top, and arranged the dishes we had prepared together on the cloth. I loved the very simple soup/osh-e omaj. I was enthralled by the fresh herb platter of basil, chives, summer savory, and radishes, and was surprised that they used summer savory, as I had not encountered it elsewhere in Iran’s iconic herb platters/sabzi khordan. See the recipes we made in the pages that follow.

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