Fry the onion, add garlic and ginger and fry them. Pour the tomato and fry a little so that its water subsides. Then add yogurt, and fry slightly them while mixing so that water evaporates. Pour the said spice and slightly fry it, then add 2 to 3 glasses of water to cook it. Add black pepper and Coriander so that it gets well cooked.

Slightly fry butter and chicken breast meat. Add turmeric and then sesame to it and very slightly fry it (If fried so much, it burns and becomes bitter), then add water and squash and have it boiled. Turn down the fire and let it cook and boil for 1.5 hour. At the end we add salt, sugar, and pomegranate paste and let the stew become well-cooked for about half an hour.

Tala-Kooyeh Stew can be prepared with chicken or beef meat. If chicken meat is used, local people call it Frog Tala-Kooyeh Stew. Tala-Kooyeh stew is a kind of Fesenjan Stew with fragrant vegetables which are very pleasant.

First chop the meat into big pieces and wash it to be clean. You have soaked the white bean since the last night. Put the white bean, meat, onion, potato, turmeric, salt, and pepper to get cooked. When the stew is boiled, turn down fire until it is mild and get it well-cooked. Due to cold nature of white bean, put the potato from the beginning in the stew to become mushy. If desired, beside this meal you can have mulberry extract. To embellish the stew use onion and mint.

Soak the almonds in water for two hours then peel them and grind them. Then mix them with sugar powder and mire and some drops of food coloring and then scrub the resulted material with your hands and make some small balls from them with size of hazelnut and shape it like the picture and role it on sugar and purslane seeds and put a pistachio piece on it.

Put the mushrooms in the pan and add lemon juice to them. Put lid of the pan on it so that natural water of mushrooms evaporates. Then add a little oil to slightly fry them...

Cook the chicken with onion, carrot, and salt and two measures of water. Then wash the mushroom and slightly fry them with fried onion. Pour the flour on it and keep frying, then add the cooked chicken to it, the add saffron, salt, pepper, yolk, turmeric, lemon juice, and chicken water and after having it boiled for a while, then it is ready to eat.

Heat the oven to 350°. Place the buckwheat on a baking sheet and bake until golden brown and toasted, about 8 minutes. Transfer the baking sheet to a rack and bring a large saucepan of water to a boil. Add half the toasted buckwheat to the water and cook until al dente, about 6 minutes. Using a fine sieve, strain the buckwheat and transfer to a plate to cool completely.

In an 8-qt. saucepan, heat the olive oil over medium-high. Season the lamb shanks with salt and pepper and, working in batches, add to the pot and cook, turning as needed, until golden brown, about

Wash vegetables and rinse thoroughly. Chop finely and fry in oil for about 5 minutes. Let cool completely. Beat eggs well, then add baking soda, salt, black pepper, flour, barberry and walnuts. Add vegetables and mix well. Heat oil in a non-stick pan until it is hot. Pour in the mix, flatten the surface with the back of a spoon, and place the lid on. Reduce heat and fry for about 10 minutes, until kookoo is cooked under. Cut radially into 4 equal pieces, turn over, and fry for another 10 minutes