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Iran Cooking

Posted on April 25, 2021

Last weekend, we cooked two dishes from Iran:

  • Khoresh-e Fesenjoon  – Chicken stew with pomegranate and walnuts. A unique way of cooking chicken. It was a bit sour but tasted great. 8/10. Recipe here.
  • Tachin – Crispy saffron rice. I always like it when the food has a crunch. This one was great but we burned the raisins a bit. 9/10. Recipe here.
  • Sholeh Zard – Saffron rice pudding. I prefer the rice pudding with milk. 5/10. Recipe here.
  • Khoresh-e Fesenjoon 
  • Tachin
  • Sholeh Zard

About This Site

I am Angelo, a postdoctoral researcher in innovation management at ESADE Business School. I am also the director of research at Embiggen Group. In this blog, I share my learning adventures.

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