Search Results (1,031 found)
www.exoticbazaar.com.au
This is a love story.... Gila, the illustrious female founder behind the famous Persian Love Cake kit that is taking Australia by storm, grew up in Iran with exotic ingredients like saffron and...
Ingredients: rose water, egg, yoghurt, butter, sugar, cake
cookrisp.com
Oniony Persian potatoes, tender and rich with fresh aromatics and Shirazi-style spices. Flavorful side to meats, fish, or roasted vegetables.
www.pricesspices.com
A mild yet aromatic shrimp saag curry packed full of healthy spinach and other wonderful flavours.
foodschmooze.org
This Persian take on a frittata is packed with bites of creamy sautéed eggplant and a bundle of fresh, green herbs.
www.fustinis.com
Persian Lime Cake with Raspberry Buttercream - Gluten-free, infused with Fustini’s Persian Lime Olive Oil and topped with creamy raspberry buttercream. Perfect for dessert!
www.bhg.com.au
Herbed pea and Persian feta toasties: A light, tasty snack with creamy Persian feta and fresh herbs. Perfect for any time!
www.lavenderandlovage.com
Exotic slow-roasted Persian lamb with mint and spices, served with aromatic saffron rice. Perfect for special occasions. Serves 8 | Meal Type: Lunch/Main Dish | Occasion: Birthday Party, Christmas,...
iran-cuisine.com
Shirin polo is a delicious sweet Persian rice very popular in Iran and in Persian countries. Check out the recipe and get in the kitchen !
www.onmanorama.com
Relishing a crab curry right can often be a messy affair, but its taste will help you forget it all..crab, crab curry, spicy green chilly crab peralan, chef suresh pillai crab peralan, spicy crab...
www.cheftariq.com
When I need warming up on those cold, wet or snowy days, Ghormeh Sabzi comes to mind immediately. This Persian dish will keep you...
www.smh.com.au
Faloodeh is an ancient Persian dessert, a sort of granita threaded with rice noodles and spiked with rosewater and lime. It's incredibly refreshing and the ideal end to a rich meal filled with...
goop.com
“This is an adaptation of a dish an Iranian friend of mine used to make in London. I don’t use as much stock as he used to, as I like when you reduce the liquid to the right amount so the stock...