Qeymeh: Farsi: meat that are cut in small cubes, seasoned, sauteed and cook in oil.
Qormeh: Farsi: meat chunks sauteed in oil with seasoning.
Rosemary: Great herb to cook for lamb or turkey. Flavor: piney parfumy.
Rice: Bahasa: cooked rice we called nasi. Farsi: berenj.
Variety of Rice:
Glutinous Rice white or black: Bahasa: beras ketan putih or beras ketan hitam.
Basmati rice: the closest to Iranian rice. Choose from white or brown. Subtitute withTex-mati if you can't
find this rice.
Jasmine Rice: fragrant long grain type of rice used in Indonesian, Thai and chinese cooking. The other long grain
type of rice usually is not as fragrant and as stickier than Jasmine type.
Short grain: used in Japanese or Korean cooking.
Brown Rice: healtier choices, available in long and short grain.
Wild Rice: take longer to cook, wonderfull nutty flavor, use in soup, salads, stuffing.
Rice Paper: Tissue-thin rice paper, become pliable by dampening it with water.
Rice vinegar: Pale gold, not as harsh as white vinegar.
Rose Water: Farsi: golab. "Cooking purpose only" Used to fragrant the dessert.
Rob-e anar: Farsi: pomegranate paste.
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