Key Parameters
Equipment
heavy-bottomed skilletmortar and pestlemesh strainer
Steps
- 1.
Khoresh-e Ghormeh Sabzi (Iran): Base layer for the herb stew's umami foundation
- 2.
Tahdig (Iran): Mixed with rice for extra crispy crust
- 3.
Ash Reshteh (Iran): Stirred into noodle soup for depth