From Wikipedia, the free encyclopedia
Juje kabab 2.jpg

Jūjeh kabāb, roast chicken kebab in Iran, with vegetable skewers
Course Main course
Place of origin Middle East
Region or state Asia, the Balkans, the Middle EastNorth Africa
Serving temperature Hot
Main ingredients Meat
 Cookbook: Kebab   Media: Kebab

Turkish Adana kebabı, lamb kebab with charred peppers and tomatoes, an onion-sumac-parsley salad, and lavaş

Kebabs (also kabobs or kababs) are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular throughout Asia, and around the world.

In Indian English[1] and in the languages of the Middle East, other parts of Asia, and the Muslim worldkebab is a broad term covering a wide variety of grilled meat dishes.[2] Although kebabs are often cooked on a skewer, many types of kebab are not.[3]Kebab dishes can consist of cut up or ground meat or seafood, sometimes with fruits and vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan in an oven, or as a stew; and served with various accompaniments according to each recipe. The traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beefgoatchickenfish, or more rarely due to religious prohibitionspork.

In most majority English-speaking countries, two of the most prevalent and familiar kebab dishes are shish kebab and doner kebab. Either of these are often simply referred to as a “kebab” in English.


Firedogs for skewers, Santorini, Greece, 17th century BC.

Evidence of hominin use of fire and cooking in the Middle East dates back as far as 790,000 years,[4] and prehistoric hearths, earth ovens, and burnt animal bones were spread across Europe and the Middle East by at least 250,000 years ago.[5] In ancient times, Homer in the Iliad (1.465) mentions pieces of meat roasted on spits (ὀβελός),[6][7][8] and excavations in Santorini unearthed stone supports for skewers used before the 17th century BC.[9]

Kebab dishes originated in the medieval kitchens of Persia and Turkey.[2] They were generally made with smaller chunks or slices of meat, or ground meat, often cooked on skewers over a fire. This cooking method has a long history in the region, where it would be practical in cities where small cuts of meat were available in butchers’ shops, and where fuel for cooking was relatively scarce, compared to Europe, where extensive forests enabled farmers to roast large cuts of meat whole.[10]

The word kebab came to English in the late 17th century, from the Arabicكَبَاب‎ (kabāb), partly through Urdu, Persian and Turkish.[11] In Persian, the word is borrowed from Arabic.[12] According to Sevan Nişanyan, an etymologist of the Turkish language, the Turkish word kebapis also derived from the Arabic word kabāb, meaning roasted meat.[13] However, it is not often found in early medieval Arabic books, and only became commonly used in relation to cooking in the Turkish period.[10]

The word was first mentioned in a Turkish script of Kyssa-i Yusuf in 1377, which is the oldest known Turkish source where kebab is mentioned as a food.[citation needed] However, Nişanyan states that the word has the equivalent meaning of “frying/burning” with “kabābu” in the old Akkadian language, and “kbabā/כבבא” in Aramaic.[13] The American Heritage Dictionary also gives a probable East Semitic root origin with the meaning of “burn”, “char”, or “roast”, from the Aramaic and Akkadian.[14] These words point to an origin in the prehistoric Proto-Afroasiatic language*kab-, to burn or roast.[15]

According to Ibn Battuta, a Moroccan traveller, in India, kebab was served in the royal houses during the Delhi Sultanate period(1206-1526 AD), and even commoners would enjoy it for breakfast with naan.[16]

From Wikipedia, the free encyclopedia


Javad Alizadeh

Javad Alizadeh

From Wikipedia, the free encyclopedia
Javad Alizadeh
Javad alizadeh.jpg
Born 9 January 1953 (age 65)
Nationality Iranian
Area(s) Cartoonist
Notable works
4D Humor
Caricatures of comic actors
Caricatures of Hedayat
Mofasser-e Shout
World Cup Humors

TV Comics

Awards Silver Date of IFHB
Javad Alizadeh
Official website

Javad Alizadeh (Persianجواد علیزاده‎ Javād Alīzādeh Persian pronunciation: [dʒævɒːd(-e) æliːˈzɒːde]; professional name: Javad; born 9 January 1953) is an Iranian professional cartoonist best known for his caricatures of politicians, comic actors, footballers, and for his scientific/philosophical column (including cartoons, caricatures and satire) titled 4D Humor, which has won awards from Italy, China and Japan.[1] An active artist since 1970, his works have been published in international publications.[2][3] He is the founder of the leading monthly cartoon magazine Humor & Caricature and is its founding and current publisher and editor-in-chief.


Caricatures can decrease violence and bring cultures closer. They aim to promote peace and teach us to be moderate and laugh at our problems.
Javad Alizadeh

Alizadeh was born on 9 January 1953 in Ardebil, northwestern Iran, and graduated BA in English translation.[4] Influenced by his university degree, he considers writing and drawing cartoons as a tool that can translate sufferings, hardships and the mysteries of life into humorous language.

In 1990 he founded his monthly cartoon magazine Humor & Caricature and since then he has been the editor and publisher of this independent and private publication.[5][6][7]This humorous magazine publishes both pictorial and written humor about various subjects such as politics, sports, cinema, music and philosophy. According to the official website of the magazine, the purpose of the publication is “to promote peace, laughter, tolerance, moderation and multidimensional and multilateral insight in Iraniansociety“.[8]

Alizadeh has also attended numerous cartoon conferences in Japan, Malta, Turkey, Bulgaria, Finland, and has served on the jury of the Skopje 86, Anglet( France ) 91, Dubai 2002, Izmir 2008 cartoon festivals and Tehran Cartoon Biennial in 1993, 1995, 1997 and 2005.[2]He has experimented with different styles and genres of humor such as editorial, gags, portrait caricatures and black caricatures, black humor, comic strips, sport humor, surrealistic and philosophical humor, and his works have been published in many leading foreign presses and publications in the 1980s and 1990s by C & W syndicate, including Who’s Who in Satire and HumorNebelspalterChicago tribuneCourrier InternationalGraphis annualOstenMondial.

A former staff writer and editor of the Witty World[9] cartoon magazine, Alizadeh is a member of the international Cartoonists & Writers Syndicate. He also holds membership of the Good Humor Party, a humorous party in Poland.[10]

Mad Commentator

Alizadeh created a humorous mascot called Mad Commentator (Persianمفسر شوت‎) who rose to fame after correctly “predicting” the result of the opening match between Argentina and Cameroon at the 1990 FIFA World Cup.[11]

4D Humor

Influenced by Albert Einstein and Isaac Newton, he created a scientific/philosophical cartoon on the Theory of Relativity[12] entitled 4D Humor. He has also published a column (including cartoons, caricatures and satire) in his monthly magazine of the same title.[13]

In 2005 the website of the World Year of Physics carried a link to his cartoons about relativism on its “play physics page”, showing his scientific cartoons.[14]

In October 2008, his scientific cartoon on twin paradox in special relativity was shown and studied in the reading class and conference held by CERN (The International Journal of High-Energy Physics site) in Trieste, Italy.[15]


Alizadeh has won some 30 prizes in international cartoon festivals including:

  • First Caricature Prize in Anglet Cartoon Festival, France (1990)
  • Silver Date prize in International Festival of the Humor of Bordighera, Italy (1996)
  • First Cartoon Prize in Ankara 7-77 Cartoon for the children Festival, Turkey (2007)
  • First cartoon prize in Istanbul Aydin dogan cartoon festival, Turkey (2012)


Year English title Persian Pages Notes
1977 Image of Hedayat Tasvīr-e Hedāyat Portraits of Sadegh Hedayat
1980 Shootball! Šūtbāl! Cartoons about Football
Hundred Jokes, Hundred Cartoons Sad Latīfeh, Sad Kārton
1982 World Cup Humors Tanzhā-ye Jām-e Jahānī Cartoons on 1982 World Cup
1984 TV Comics/Cartoons
Serious Cartoons Kārikāturhā-ye Jeddī Black humor cartoons
1985 News-maker Politicians Siyāsatmadārān-e Xabarsāz Portraits of Politicians
Cinema Comedians Komediyanhā-ye Sīnemā Portraits of comic actors
1986 World Cup Humors Tanzhā-ye Jām-e Jahānī Cartoons on 1986 World Cup
1987 TV Comics/Cartoons
1988 Missile Humor under Missile Attacks! Tanz-e – Mūšakī – Black humor created during War of the Cities
1989 New Jokes, New Cartoons Latifehā-ye Rūz, Kārtonhā-ye Rūz
1990 World Cup Humors Tanzhā-ye Jām-e Jahānī Cartoons on 1990 World Cup
Joking with Einstein(4D Humor) Šūkhī bā Einstein Cartoons and humors on Einstein‘s
humorous character, Relativity theory,
curvature of time/space, weight of light


Attached to the Village
Ancient Iran
Samuel Beckett
Surreal Suicide
Penetrating Pen
Ocean of Sorrow
Joking on Amazing Formula
Hedayat, Black Novelist
Divorce Child
From Wikipedia, the free encyclopedia

Barbari bread

Barbari bread

From Wikipedia, the free encyclopedia
Barbari bread
Iranian Bread 1.JPG
Alternative names Iranian flatbread
Place of origin  Iran
Region or state Khorasan
Main ingredients Flour
 Cookbook: Barbari bread   Media: Barbari bread

Baker baking Barbari bread in a traditional oven

Barbari bread (Persianنان بربری‎ translit. Nān-e Barbari) is a type of Iranian flatbread. It is one of the thickest flat breads. It is widely known as Persian Flatbread in United States and Canada.[1][2]


Barbari means “of or related to Barbars” in PersianBarbars are a group of people living in Khorasan near eastern borders of Iran. According to Dehkhoda Dictionary of Persian Language, this bread was baked by the Barbar (Hazara) people and was brought to Tehran, becoming popular during the Qajar period. In Iran, the Hazaras were known as Barbari (“barbarian,” “foreign,” “uncivilized”), which they resented. Reza Shah of Iran granted them the name of Khavari (“Easterners”) through a decree, and since then, the name Barbari has been abandoned and no longer applies to the ethnic group. However, the bread is still referred to as Nan-e Barbari (bread made by the Barbarians) in Iran while Hazaras refer to it as Nan-e Tandoori (bread made in the Tandoor oven).[3]

Manufacture and style

The bread is usually between 70 cm to 80 cm long, and 25 cm to 30 cm wide.[4] It is the most common style baked in Iran. It is served in many restaurants with Lighvan cheese, of ewe’s milk, similar to feta cheese.[5]

From Wikipedia, the free encyclopedia

Taftan (bread)

Taftan (bread)

From Wikipedia, the free encyclopedia
Taftan nan 01.jpg
Alternative names Taftoon
Type Bread
Place of origin Iran
Region or state IranPakistan and India (Uttar Pradesh)
Main ingredients Floursaffroncardamom
 Cookbook: Taftan   Media: Taftan

Taftantaftoon or taftun (Persianتافتون‎) is a leavened flour bread from PersianPakistani and Indian (notably Uttar Pradesh) cuisines,[1] baked in a clay oven. This bread is made with milk, yoghurt, and eggs.[1] It often flavoured with saffron and a small amount of cardamom powder, and may be decorated with seeds such as poppy seeds.

From Wikipedia, the free encyclopedia



From Wikipedia, the free encyclopedia
Naan Sangak.jpg

Sangak flatbreads
Alternative names Nan-e sangak
Type Flatbread
Place of origin Iran
Main ingredients Wheat flourSour dough
Other information National bread of Iran
 Cookbook: Sangak   Media: Sangak

Two bakers are baking Sangak bread in a traditional oven

Sangak (Persianسنگک‎, AzerbaijaniSəngək; or nan-e sangak نان سنگک) is a plain, rectangular, or triangular Iranian whole wheatleavened flatbread.[1][2]


Its name consists of two parts: ‘Sang’ in Persian means stone or pebble and ‘sangak’ means little stone. The bread is baked on a bed of small river stones in an oven. There are, normally, two varieties of this bread offered at Iranian bakeries: the generic one which has no toppings; and the more expensive variety which is seed bread (this is, topped with poppy seeds and/or sesame seeds).[3]

Sangak bread was traditionally the bread of the Persian army. It is mentioned for the first time in the 11th century. Each soldier carried a small quantity of pebbles which at camp were brought together with the “sangak oven” and used to cook the bread for the entire army. It was eaten along with lamb kabab.

The bread has always been widely eaten in the territory of present day Iran and Azerbaijan, but following the Soviet takeover in 1920, the bread fell into some disuse.[4] Because sangak is made by hand, the Soviets opted for mass production of loaves, an option which was not doable for sangak bread.[4] Sangak in neighboring Iran however, remained having its same popularity.

From Wikipedia, the free encyclopedia



From Wikipedia, the free encyclopedia
Pan armenio en el mercado de Yerevan.JPG

Different varieties of Lavash sold in Yerevan

Country Armenia
Domains Food
Reference 985
Region Europe and North America
Inscription history
Inscription 2014 (9th session)
Place of origin Armenia
Region or state Western Asia
Serving temperature Hot or cold
 Cookbook: Lavash   Media: Lavash

Lavash (ArmenianլավաշTurkishlavaşKurdishnanê loş‎; Persianلواش‎; Georgianლავაში)[note 1][7][8] is a soft, thin unleavenedflatbread[9] made in a tandoor and eaten all over the South CaucasusWestern Asia and the areas surrounding the Caspian Sea.[10][11][12] Lavash is one of the most widespread types of bread in ArmeniaAzerbaijanIran and Turkey.[13][14]

In 2014, “Lavash, the preparation, meaning and appearance of traditional Armenian bread as an expression of culture” was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.[15] In 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, KazakhstanKyrgyzstan and Turkey was inscribed on the list as well.[16]


Most modern food specialists claim that it originated in Armenia,[17][18][19] whilst others state that it probably originated in the Middle East.[20] According to Peter Reinhart, “Lavash, though usually called Armenian flatbread, also has Iranian roots and is now eaten throughout the Middle East and around the world”.[21] In 2014, Lavash was described by the Intangible Cultural Heritage of Humanity as “an expression of Armenian culture”. This decision led to protests in AzerbaijanIranKyrgyzstan, and Kazakhstan as they claimed that the food was “regional”, not “Armenian”.[22][23]


Hrach Martirosyan tentatively connects Armenian լավաշ lavaš with dialectal լափ lapʿ, լուփ lupʿ, լովազ lovaz ‘palm, flat of the hand’, լափուկ lapʿuk, լեփուկ lepʿuk ‘flat, polished stone for playing’, լավազ lavaz ‘very thin’ and assumes derivation from Proto-Armenian *law– ‘flat’. He remarks that semantically this is conceivable since this bread is specifically flat and thin. He then proceeds:[24]

If this interpretation is correct, the Armenian should be regarded as the source of the others. This is probable since, as Adjarian (HAB 2: 308a)[25] informs, *lavaš is considered to be Armenian bread in both Yerevan and Iran (being opposed with sangak for Turks and Persians), and in Tehran this bread is called nūn-i armanī ‘Armenian bread’. Similar data can be found also for other regions. In Dersim, for instance, lavaš is seen as characteristic for Armenian hospitality whereas the Kurdish entertain with sači hacʿ [Halaǰyan 1973: 294b].


Lavash is made with flourwater, and salt. The thickness of the bread varies depending on how thin it was rolled out. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on before baking.

File:Making of lavash.ogv

Two women making lavash in a small restaurant in Yerevan, Armenia.

Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven. While quite flexible when fresh, lavash dries out quickly and becomes brittle and hard. The soft form is easier to use when making wrap sandwiches; however, the dry form can be used for long-term storage (almost one year) and is used instead of leavened bread in Eucharist traditions by the Armenian Apostolic Church. In Armenian villages, the dried lavash is stacked high in layers to be used later, and when the time comes to rehydrate the bread, it is sprinkled with water to make it softer again. In its dry form, left-over lavash is used in Iran to make quick meals after being rehydrated with water, butter and cheese. In Armenia the dried bread is broken up into khash. In Armenia fresh lavash is used to wrap Khorovats and to make wraps with herbs and cheese. In Iran, Turkey and middle-east lavash is used with kebabs to make dürüm wraps. According to the Encyclopedia International, “Common to all Armenians is their traditional unleavened bread, lavash, which is a staple in the Armenian diet.”[26]

In Sabirabad District of Azerbaijan after the wedding when the bride comes into her new house, her mother-in-law puts lavash on her shoulder and says: “Let you come to the house of wealth, let your foot be lucky”.[27] In the Novkhanisettlement, after a funeral, it is customary for people to prepare kyulchya, which sometimes consists of halva wrapped up in lavash.[28]

In art

Women baking lavash is a common theme that has inspired Armenian painters. One such portrait by the famous Soviet-era painter Minas Minassian is displayed at the National Museum of Art in Yerevan. A print of the painting Armenian Ladies Baking Lavash by Armenian American artist Manuel Tolegian was selected by U.S. President Gerald Ford to hang in the White House Bicentennial Collection. The weekend open-air arts-and-crafts market in downtown Yerevan offers many lavash-related paintings and handiworks, with renditions of happy women making lavash having become a common sight

From Wikipedia, the free encyclopedia

Dariush Eghbali

Dariush Eghbali

From Wikipedia, the free encyclopedia
Dariush Eghbali
Dariush concert Kuala lumpur 2009.jpg
Background information
Native name داریوش اقبالی
Born February 4, 1951 (age 67)
Tehran, Iran[1]
Genres Persian poprockSymphonic Doom Music
Occupation(s) Artist, social activist, humanitarian

Dariush Eghbali (Persianداریوش اقبالی‎) better known by his stage name Dariush is an Iranian singer. best known for his warm and poignant bass voice heard in both ballads and socio-political songs.[2] He is also a social activist who has been promoting education, awareness and prevention with regards to social maladies.


Early life

Dariush was born in Tehran, on February 4, 1951. His musical talent was first recognized at an early age of nine, when he appeared on stage at his school. Hassan Khayatbashi introduced him to the public at the age of twenty through Iranian national television. He immediately became popular with his legendary song “Don’t Tell Me You Love Me”. (Persian: به من نگو دوست دارم be man nagu duset dāram[3] His contemporary and unique style opened up a new era in Iranian music.


His work consists of over 208 songs in over 27 albums. He has also performed in 2 Iranian movies.

Dariush’s song Dastaye To (Your Hands) was named as the Most enduring song in Iranian Music history by Manoto TV.


Dariush is a member of Amnesty International. Having had the experience of drug abuse himself in the past,[4] he is heavily involved in bringing awareness and support to the world of addiction.[4] Through the establishment of the Iran Recovery Center and Ayeneh Foundation, a non profit organization with over fifteen years of public service, as well as through educational websites, educational seminars and conferences around the world, he has been devoted to the promotion of education, awareness and knowledge with regards to human rights and a drug-free lifestyle. One of the educational websites he has gifted to his countrymen is which is intended to provide an opportunity to all those who do not have access to meetings to participate in the live meetings that are scheduled throughout the week all around the world in Persian.

His contributions have been recognized by the Self-Help And Recovery Exchange, which selected him to receive the Ron Simmons & Rev, Ronald L. Wright Award, for his outstanding contribution to support group participation by minority communities, the Iranian Student Group and UCLA, and many other international organizations worldwide.


  • Yaran (Mates) (1974)
  • Faryad Zire Ab (Scream Under Water) (1977)


Studio albums

  • Be Man Nagoo Dooset Daram (1971 )
  • Cheshme Man (1973)
  • Mosabbeb (1975)
  • Shaghayegh (1976)
  • Faryad Zire Ab (1977)
  • Jangal (1978)
  • Sale 2000 (1978)
  • Salam Ey Khake Khobe Mehrabani (1980)
  • Nadim (1982)
  • Parandeye Mohajer (1983)
  • Emrooz (1984)
  • Khamoosh Namirid (1987)
  • Khake Khasteh (1989)
  • Nazanin (1990)
  • Noon o Panir o Sabzi (1990) (With Ebi)
  • Zendooni (1991)
  • Aman Az (1992)
  • Sofreh Seen (1993) (With Hatef)
  • Ahay Mardome Donya(1993)
  • Bachehaye Iran (1995)
  • Ashofteh Bazar (1996)
  • Gole Bita (1999)
  • The Beloved is Here: Rumi (2003)
  • Dobareh Misazamat Vatan (2003)
  • Rahe Man (2005)
  • Mojezeh Khamoosh (2008)
  • Donyaye In Roozaye Man (2010)
  • Ensan (2011)
  • The Beloved is Here II: Hafez (2012)
  • Sefr (2016)

From Wikipedia, the free encyclopedia

Mehdi Saeedi

Mehdi Saeedi

From Wikipedia, the free encyclopedia
 Mehdi saeedi.jpg

Mehdi Saeedi (Persianمهدی سعیدی‎ was born in Tehran), is an Iranian born artist and designer based in Philadelphia and he is a part-time faculty of graphic design at the Towson University in MarylandUnited States. His aesthetics have become a mainstay of design in many regions, especially in those using the Arabic and Iranian scripts as their alphabet.

His special focus and proficiency in typography and calligraphy leads him to be recognized as the first designer who employed shaping of letters in forms and shapes (Zoomorphism) in graphic design. Moreover, in another part of his works, he tries to use the principles of calligraphy in type design. Accordingly, Mehdi determined and founded “Letters Melody” course and teaches in Iran’s Universities as well as holding some international workshops in other countries to make people with different language background familiar with the beauty of letters in art and graphic design. In 2013, he also founded First International Exhibition of Type Design, as part of Silver Cypress. biennial, a competition that devoted to Persian type design for the first time.

In consideration of Mehdi Saeedi’s artworks, a large number of them have been selected for exhibition in many prominent museums, collections, major domestic and international exhibitions worldwide. They have also been published in several reputable international magazines. Mehdi won several prestigious and well-grounded awards both locally and internationally resulting in becoming known as the most awarded Iranian graphic designer in Iran’s graphic history Among which are: Grand PrizeTaiwan International Poster Design AwardTaiwan, 2007; Grand Prize, “Five Stars Designers’ Banquet”, International Invitational Poster Triennial of OsakaJapan, 2009; Top Award, 15th International Invitational PosterColoradoUnited States, 2007; First Prize, 12th International Poster TriennialEkoplagat ́11Slovakia, 2011 and Gold Medal in “Graphis poster annual 2013”, USA etc.

There are additionally several publications of Mehdi Saeedi’s collection as well as the selection of artworks that the recent one of those in 2013 was published with the title of “From Contour to Calligraphy” in 384 pages. Furthermore, he is included among 30 designers in Second edition of “New Masters of Poster Design” that features the best poster designers currently working all over the world.


Three books of Mehdi Saeedi’s collection of works have been published, in both English and Persian. In 2005, Mehdi’s first collection of works, “Mehdi Saeedi: Collection of Graphic Works 1999–2004” (ISBN 9786006413082), was published by Tehran Museum of Contemporary Art. The book consists of approximately 70 color reproductions of posters and 46 logos and includes two introductions, by fellow Iranian graphic designer Ghobad Shiva (AGI) and French designer Thierry Sarfis.

A second book, “From Script to Calligraphy: Collection of Mehdi Saeedi’s Posters” , is a collection of Mehdi’s works in a decade and was published in Germany in 2008.

In 2013, Mehdi published the book “From Contour to Calligraphy” . This book is a collection of his works through 14 years of professional efforts demonstrating Mehdi’s approach to figurative calligraphy (Zoomorphism or Tasvir-Negari) and Graphic Design. The content of the book is divided into three sections. The first section consists of art pieces that inspired by traditional Persian calligraphy, and the second and third sections are based on works utilizing contemporary design titled “Modern Persian1” and “Modern Persian2”. This book begins with introductions by renowned visual artists including: Alain Le Quernec (AGI) from France, Rene Wanner and Niklaus Troxler (AGI) from Switzerland, U.G Sato(AGI) from Japan and Aydin Aghdashloo from Iran.

In addition, Mehdi authored “5th generation of young Iranian graphic designers” , that is a book of selected works of those who born in 70’s and 80’s and pioneer in having different look on contemporary Iranian posters. Mehdi Saeedi is also featured in various world valid publications and collections that among them are:

Learn World Calligraphy that offers a unique glimpse of scripts worldwide and the calligraphers who write them and Covering nearly all of the world’s writing systems, New Masters of Poster Design[1] that features around 30 top poster designers currently working all over the world, Atlas of Graphic Designers[2] a comprehensive collection illustrates the world of graphic design country by country, featuring the best graphic designers from all over the world., 1000 Type Treatments[3] and The Design of Dissent that examined graphic work focusing on social and political concerns from around the globe and is written and designed by Milton Glaser and Ilic’.

Honours and awards

From Wikipedia, the free encyclopedia



From Wikipedia, the free encyclopedia
Alternative names Persian Baked Rice Cake
Type Rice cake
Place of origin  Iran (Persia)
Main ingredients RiceChicken FilletsYogurtSaffronEgg
 Cookbook: Tahchin   Media: Tahchin

Tahchin (Persianته چین‎), also known as Persian Baked Rice Cake, is an Iranian rice cake primarily consisting of rice, yogurt, saffron. Some versions of the dish are more elaborate, folding in chicken, vegetables, fish, or red meat. Tahchin is composed of two different parts: The thin Tahdig part which includes the chicken fillets, saffron, and other ingredients at the bottom of the cooking pot and the second part which is the white rice. In restaurants, Tahchin is mostly prepared and served without the white rice part

From Wikipedia, the free encyclopedia



Kateh is a type of Iranianrice from Caspian region, which, unlike Polo/Cholo, is sticky and does not have Tahdig (the rice, bread or potato crust at the bottom, a traditional delicacy in Iran), though it does form a crust on the bottom where the salt and oil collect. Generally, Kateh needs half the cooking time of Polo-style rice and has a denser flavor due to the addition of butter or oil in the cooking process.

Kateh is considered generally the most simple Iranian rice the ease and speed of cooking makes it popular for casual dinners. It is also the traditional dish of Gilan and Mazandaran.


From Wikipedia, the free encyclopedia