The New Persian Kitchen (33 page)

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Authors: Louisa Shafia

BOOK: The New Persian Kitchen
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Chickpeas
Christmas,
5.1
,
9.1
,
bm1.1
Coffee
Cookies
Corn
Cucumbers
—D—
Desserts.
See
Sweets
Dips
—E—
Eggplant
Eggs
Eid ul-Fitr,
4.1
,
8.1
,
bm1.1
—F—
Fava beans
Fish
—G—
Garlic
Grains, whole,
fm2.1
,
7.1
.
See also
individual grains
—H—
Hannukah,
3.1
,
bm1.1
Hazelnuts
Herbs
—I—
—J—
—K—
Kebabs,
5.1
,
5.2
Koloocheh
,
8.1
,
8.2
—L—
Lamb
Lentils
Limes
—M—
Mehregan
,
5.1
,
bm1.1
Mulberries
Mushrooms
—N—
Noodles
Norooz
foods eaten at,
fm1.1
,
1.1
,
2.1
,
2.2
,
4.1
,
4.2
,
5.1
,
5.2
sofreh
and,
5.1
,
8.1
See also
individual nuts
—O—
Oranges
—P—
Passover
Peaches
Peas
Persian cuisine
characteristics of,
itr.1
,
itr.2
health benefits of,
fm1.1
,
4.1
Potatoes
Purim,
2.1
,
8.1
—Q—
Quinces
Quinoa
—R—
Raisins
Ramadan,
fm2.1
,
2.1
,
4.1
,
8.1
Rhubarb
Rice,
fm2.1
,
7.1

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