A Conversation About Iran Through Its Food
Women Who Travel | Condé Nast Traveler
Cookbook - Food Is More Than What We Eat
Horesh Fessenjuan is the pomegranate walnut stew, which can be made with chicken or other proteins. It's not difficult to make at all, but it's time-consuming. Food is so much more than what we eat; it can be an encapsulation of a culture. Iranian cuisine is part of the culture just as much as the music and art are. And you cannot say that it's not political because it's interconnected.
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