Yahni
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Yahni or Yakhni is a class of foods found from Greece to India. In Persian cuisine and South Asian cuisine, it is a kind of soup or stock, often served over pilaf (Pulao). In Greek and Turkish (yahni) cuisine, it is a stew of meat, fish, or vegetables in a browned-onion base with tomatoes and olive oil. Persian cuisine or the cuisine of Iran is diverse, with each province featuring dishes, culinary traditions and styles distinct to their regions. It includes a wide variety of foods ranging from chelo kabab (barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white Basmati or Iranian rice: ghormeh sabzi, gheimeh, and others), aash (a thick soup:as an example Ash-e anar), kookoo (vegetable Souffle), pollo (white rice alone or with addition of meat and/or vegetables and herbs, including loobia pollo, albaloo pollo, Sabzi pollo, zereshk pollo, Baghali Polo and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. The list of Persian recipes, appetizers and desserts is extensive.
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GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786130577193
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Größe H220mm x B220mm
- EAN 9786130577193
- Format Fachbuch
- Titel Yahni
- Herausgeber Betascript Publishing
- Anzahl Seiten 120
- Genre Biologie
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