Akbar mashti nutrition facts
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I was shown around town by psychology student Yasamin Bahmani, who took me on a stroll around El Goli park with its famed Persian garden, insisting every few hundred metres that we stop at one of the street stalls that line the paths. Tabriz also has some of Iran’s most comforting street food. They are served in a tomato and saffron sauce that’s mopped up with warm flatbreads. Shariar Traditional Restaurant (corner of Tarbiyat Street, +98 ) is converted from one of the city’s old hammams, and the lamb meatballs are the size of your fist, stuffed with hard-boiled eggs, walnuts and dried plums. Today, the bazaar is a Unesco world heritage site and nearby is one of the best places in town to sample to city’s signature dish, kofte tabrizi. Tabriz was one of the capitals of the old Persian empire, famed for its bazaar, where spices from India and China were sold alongside delicate silks and intricately patterned carpets.
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My journey started in Tabriz, in north-west Iran, a place of culinary connection for centuries, a trading crossroads connecting the Caucasus, the Middle East and Europe. Traditional dizi stew is made to an ancient recipe. Regional and seasonal delicacies are plentiful, making the most of Iran’s bountiful produce. Slow-cooked stews, known as khoresh, and elaborate rice dishes layered with herbs, vegetables, nuts and dried fruit are the bedrocks of Persian cuisine, creating a dazzling mosaic of scents, textures and colours at the dining table. But it is, in fact, gentle and soothing, a poetic balance of subtle spices such as dried limes, saffron and rosewater. Those unfamiliar with Iranian food often assume that it is fiery or spicy, perhaps befitting the country’s climate or politics. A really good meal is something everyone can relate to. In a country most commonly viewed through the narrow prism of its politics, food is a wonderful vehicle for discovery. On my journey, I cooked and feasted with Iranians of all walks of life who welcomed me into their homes to share their favourite recipes. I enjoyed all of these delights and more when I travelled through Iran in search of the secrets of the Persian kitchen. A land filled with golden apricots that taste like honey, peaches so succulent you barely notice the sweet juice that runs down your chin, and small black figs, firm and velvety to the touch, that erupt with jammy stickiness as you tear them open. A land where you can hike up mountains in the thick mist of the morning and picnic by waterfalls on sun-weathered rocks in the afternoon. I magine a verdant, landscape filled with rice paddies, tea plantations and olive groves.