Bread, cheese, and herbs (Nūn-o panīr-o sabzī khordan) from From the Land of Nightingales and Roses: Recipes from the Persian Kitchen (page 98) by Maryam Sinaiee
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scallions
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basil
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Lamb and bean hotpot (Ābgūsht-e sabzī); Beef and potato fritters (Kotlet); Beef and walnut fritters (Shāmī-ye Bāboli); Saffron and lemon poussin kebabs (Jūjeh kabāb-e bā ostokhuūn); Tomato rice with lamb and fingerling potatoes (Estāmbolī); Green bean and potato frittata (Kūkū-ye lūbiyā sabz); Zucchini with garlic, yogurt, and toasted rose petals (Kadū borānisi); Herbed meatballs (Kūfteh berenjī); Stuffed vegetables (Dolmeh bādemjūn); Saffron rice with kohlrabi and meatballs (Kalam ghomrī polō); Saffron rice cake with lamb and spinach (Tahchīn-e esfenaj); Duck with walnut, squash, and pomegranate (Fesenjūn-e ordak); Persian Jewish chicken dumplings (Gondī); Rice with beef and cabbage (Kalam polō); Rice and green lentils with brown butter eggs (Damī-ye adas)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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