cuisine-is diverse, with each province featuring dishes, culinary traditions and styles distinct to their regions. It includes a wide variety of foods ranging from chelo kabab (barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white Basmati or Iranian rice:
Boulanger-Several notable persons share the very typical French/Francophone surname Boulanger which is the equivalent of the English surname Baker, of the Italian surname Panettiere, etc.:
pumpkin muffin-These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted.
Congee-is a type of rice porridge popular in many Asian countries. It can be eaten or served with a side dish.
Fettuccine alfredo-is a pasta dish made from fettuccine pasta tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by an Italian restaurateur at his restaurant Alfredo alla Scrofa in Rome.
pan fryingThis method ensures the juiciest, tastiest, well-done steaks and chops, despite the howls of derision that will probably arise from the lips of "expert" chefs!
Julienne carrots-is use for salad topping or a simple garnish.
Marzipan- is an almond and sugar paste used to ice cakes and other pastries or sculpted into a variety of shapes to be eaten as candy or used as cake decorations. Marzipan is simply a mixture of almond paste, powdered sugar, and a moistening agent such as water, corn syrup, glucose, fondant, or egg whites.
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