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In Iran, saffron is usually paired with rice for savory dishes like tahchin. Also in Iran as well as in Turkey, sweet saffron rice called Sholezard and Zerde is made from white rice, saffron, table sugar, rose water, roasted pine seeds, and chopped pistachio nuts. [citation needed] Other, similar dishes exist in other parts of West Asia.
To that, add saffron, Harissa chicken, crazy feta, red pepper hummus, grilled chicken, tomatoes and onions blend, tomatoes and cucumber blend, pita chips, crumbled feta, grilled corn, pickles ...
Although rice was probably grown in Valencia before the Moorish era, it was the Arabs who furthered its cultivation and diversification of use. [7] This is reflected in both the medieval cookbooks of Christians and Muslims, in which it is evident that they were already seasoning their rice with saffron in this era; an example of this is arròs en Cassola al forn by Mestre Robert (16th century).
It is made with beef, rice, spices, and stock. The beef is cooked with bones and marrow, which gives the dish a rich and flavorful taste. The rice is cooked separately with ghee, salt, and whole spices. The dish is served with a garnish of onions, green chilies, and lemon wedges. Bánh chưng: Vietnam
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Azerbaijani cuisine is the cooking styles and dishes of the Republic of Azerbaijan.The cuisine is influenced by the country's diversity of agriculture, from abundant grasslands which historically allowed for a culture of pastoralism to develop, as well as to the unique geographical location of the country, which is situated on the crossroads of Europe and Asia with access to the Caspian Sea.
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Cava is owned by the publicly traded Cava Group, which purchased Zoës Kitchen in August 2018. [ 3 ] [ 4 ] The combined company is the largest restaurant operator in the Mediterranean category in the U.S. restaurant industry. [ 5 ]