Shallow-fried potatoes (Sīb zamīnī sorkh kardeh) from From the Land of Nightingales and Roses: Recipes from the Persian Kitchen (page 281) by Maryam Sinaiee

  • potatoes
  • oil

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beef and potato fritters (Kotlet); Beef and walnut fritters (Shāmī-ye Bāboli); Lamb and yellow lentil stew (Khoresht-e gheymeh); Braised chicken in tomato sauce (Khorāk-e morgh); Braised lamb shanks (Khorāk-e māhīcheh)

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.

Notes about this recipe

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.