Recipe

Add the enriching seeds to the stew during the last 5 minutes of cooking.

To prepare Polo and Chelo, enriching seeds are added during the rice soaking process for a maximum duration of 30 minutes. Additionally, rice can be cooked using two methods: Kateh (absorption method) and Abkesh (drain method). In the drain method (Abkesh), the rice is boiled for a maximum of 15 minutes and then steamed for 40 minutes until fully ready to serve.

To prepare kebab, enriching seeds are added to the marinade mixture and then grilled.

To prepare Ash and soups, enriching seeds should be added during the last 5 minutes of cooking.

To prepare fried foods such as sambouseh, herb kuku, potato kuku, cutlet, etc. enriching seeds are added to the ingredients before frying.

Iranian legume-based dishes include a variety of nutritious and flavorful meals such as pinto bean stew, Eshkeneh, lentil soup, Kashk-e Bademjan and Mirza Ghasemi. To prepare these dishes, enriching seeds are added during the last 5 minutes of cooking.

Desserts and sweets include a variety of traditional and delicious treats such as Sholeh Zard, Fereni, Masghati, Kachi, Ranginak and Halva. To prepare these desserts, enriching seeds can be added during the last 5 minutes of cooking.