Traditional Persian food is a celebration of good eating, full of colour and flavour. The heritage of fine cooking in the area means that recipes are developed over many generations. Based on a diet of dried fruit and nuts, seasonal vegetables, lentils and pulses, it is perfect for a vegetarian banquet. Subtle spicing and generous ingredients will give everybody, whether they are vegetarian or non-vegetarian, something to enjoy and remember.
Lentejas y arroz con cebolla frita (Mujadarrah)
1h 5 min.
Arroz Persa con eneldo y granada
40 min.
Pan plano con dip de hierbas y nueces
2h 35 min.
Huevos horneados con lentejas y salsa de queso de cabra
45 min.
Berenjenas rellenas con aderezo de yogurt al azafrán
50 min.
Sopa de lentejas naranjas
40 min.
Kebbes vegetarianos de habas
1h 40 min.
Pastel Persa de zanahoria y coco
2h 20 min.
Sheer berenj (pudín de arroz)
1h
Ensalada de quinoa
35 min.
