Quick and made from simple pantry ingredients, this sev tamatar ki sabzi feels like a warm hug on cold, winter days!

India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even ...

From warm matar ki sabzi to wholesome bathua ki sabzi, these sabzis prove that seasonal eating can be delicious and ...

As mentioned before, the principal ingredients of ghormeh sabzi stew are the herbs that make this food highly nutritious. Furthermore, kidney beans, which are the source of protein, are found in ...

There are many reasons why this is a fantastic addition to your brunch table, not least being the name, which is a lot more fun to say than, well, pretty much any other dish that comes to mind. Kuku ...

Now for those whose taste buds are already acquainted with hara lehsun and it's earthy preparation, we're positive you need no convincing. Follow the recipe below. Method: Heat ghee in a pan over ...

During the month of March, Persian people around the world gather to celebrate Nowruz. Nowruz begins on the spring equinox and marks the beginning of the new year in Iran. It’s a particularly ...

Chickpea/gram flour or besan is a very versatile flour. Cooked in any of hundreds of ways in India, it can become a sweet (Besan Ki Barfi, Mohanthal, halwa, laddus or Mysore Pak) or a sabzi ka curry ...

Instructions: Slice the karela in half lengthwise and then into thin half-wheels. Sprinkle with salt and let the karela rest for 20-30 minutes (this mellows out the bitterness). Meanwhile, in a wok or ...

On Sunday, 71-year-old Shamsi Katebi will be in her West Los Angeles kitchen, bossing around one of the best chefs in the city. She’s the mother-in-law of Tony Esnault, chef-owner of the downtown ...