Middle-Eastern

Iran: The Land of Bread and Spice

Iran: The Land of Bread and Spice

By ANISSA HELOU
Chicken and Walnut Stew (Khoresht-e Fesenjan)

Khoresht-e Fesenjan (Chicken and Walnut Stew)

Leek and Herb Frittata (Kuku Sabzi)

Leek and Herb Frittata (Kuku Sabzi)

Eggplant and Yogurt Dip (Borani-e Bademjan)

Eggplant and Yogurt Dip (Borani-e Bademjan)

Pita Bread

Pita Bread

Iranian Recipes

Iranian Recipes

A Stocked Persian Pantry

A Stocked Persian Pantry

Eggplant and Herb Pickle (Torsh-e Liteh)

Torsh-e Liteh (Eggplant and Herb Pickle)

Torshi-e Kalam (Pickled Cabbage and Dill)

Torshi-e Kalam (Pickled Cabbage and Dill)

Yogurt and Cucumber Dip (Mast-o Khiar)

Mast-o Khiar (Yogurt and Cucumber Dip)

Iranian Rice Pilaf (Shirin Polow)

Iranian Rice Pilaf (Shirin Polow)

Torshi-e Piaz (Red Onion and Herb Pickles)

Torshi-e Piaz (Red Onion and Herb Pickles)

Veal and Kidney Bean Stew (Ghormeh Sabzi)

Veal and Kidney Bean Stew (Ghormeh Sabzi)

Lima Beans with Eggs and Dill (Baghali Ghatogh)

Lima Beans with Eggs and Dill (Baghali Ghatogh)

Iranian Noodle Soup (Ash-e Reshteh)

Ash-e Reshteh (Iranian Noodle Soup)

Date Honey

Date Honey

By GABRIELLA GERSHENSON
Lebanese-Style Green Beans with Chickpeas in Olive Oil (Loubieh wa Hommus bi Ziet)

Menu: A Middle Eastern Vegetarian Dinner

Drinking the Wines of Lebanon

Drinking the Wines of Lebanon

By SARAH BRAY
Mashed Eggplant Spread (Baba Ghannouj)

Baba Ghannouj (Mashed Eggplant Spread)

Stuffed Cabbage Rolls (Holishkes)

Holishkes (Stuffed Cabbage Rolls)

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