The typical Iranian breakfast platter (Sobhaneh) from Pomegranates and Artichokes: Recipes and memories of a journey from Iran to Italy (page 28) by Saghar Setareh

  • black tea
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  • tomatoes
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  • EYB Comments

    May substitute fried egg for hard boiled egg; sarshir, kaymak, or thick double cream for clotted cream; and Iranian white cheese for feta cheese.

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  • Eat Your Books

    May substitute fried egg for hard boiled egg; sarshir, kaymak, or thick double cream for clotted cream; and Iranian white cheese for feta cheese.

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