I find the cuisine of Persia (Iran) to be very subtle and delicious. I did learn how to cook most of it and can do an authentic job with the ingredients that I can still get here in the States. The buffet at the King's Hotel in Teheran was magnificent back in the time of the Shah. We had our International singles club events there. The buffet was fairly expensive and I had to keep one of our members who was a SAVAK Major (secret police) from sneaking in the back door to keep from paying.

If you are interested I suggest that you investigate Jujeh Kabob (use Key West lime juice and chicken wings) and Gormeh Sabzi (buy limu omani and dried greens at an international food store--add fresh cilantro, leeks and parsley) I use chuck roast instead of Lamb; but ,if you are rich enough go for the lamb.

There's a couple places downtown here that serve Persian cuisine. I've never tried it.

Saffron's

Pesto's

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The mind is a weird and mysterious place

Gormeh Sabzi:) Very nice dish with a lot of nice herbs and served with saffron basmati rice.
I think you forgot to mention that fresh dill and dried fenugreek should also be included.
Take time to cook though. Between 2 and 3 hours with preparation...
But so do all meat stews.

btw. International Ghormeh Sabzi Day is usually two days after Thanksgiving Day in the United States.

There's a couple places downtown here that serve Persian cuisine. I've never tried it.
Pesto's

You should try it.
Pesto's serve Gormeh Sabzi .
And they serve Kashk-e Bademjan! The most popular side dish in the Persian cuisine.
I have actually been cooking that side dish made from aubergines with an Iranian woman.
It took time. Almost an hour...
Funny:) It resemble like guacomolo that is served with Tex Chili, another meat stew, as a side dish with bread:)

And Kufteh! Yes Turkish meatballs. Not Swedish ones:)

There's a good take-away Chinese restaurant near me, but it's the strangest thing about their fortune cookies. I always seem to get one that says, "How about another fortune cookie?". A couple times, there's not even been a little piece of paper inside the cookie. It's really funny.

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The mind is a weird and mysterious place

I've had a couple of no fortune papers. I have even seen a empty plastic wrapper. Then you know your luck is bad then. Lol.

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The mind is a weird and mysterious place

There's a good take-away Chinese restaurant near me, but it's the strangest thing about their fortune cookies. I always seem to get one that says, "How about another fortune cookie?". A couple times, there's not even been a little piece of paper inside the cookie. It's really funny.

Why do you go to a Chinese restaurant to get a fortune cookie?
The cake does not occur in China and Taiwan, but is an American invention. It is thought to originate in a kind of unsweetened Japanese cake, which in California in the 1900's was made sweet, got its shape and the idea of a paper with a fortune in the cookie.

Why do you go to a Chinese restaurant to get a fortune cookie?

You have to get one somewhere and this is the easiest place to get one.

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Why do you go to a Chinese restaurant to get a fortune cookie?

You have to get one somewhere and this is the easiest place to get one.

Well, maybe for you but the Ranch 99 supers have them in bulk.

A lot of grocery stores sell them with the other Asian foods; i.e. in the Asian food section.

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~Sue~

Yes. Would be strange otherwise.
And I think every grocery stores in Europe have an Asian food section.
However getting fortune cookies I have to go to a special oriental grocery store which is odd since it's not Asian food.

This is a big surprise to me.
'The Mediterranean diet is gone': region's children are fattest in Europe
https://www.theguardian.com/society/2018/may/24/the-mediterranean-diet-is-gone-regions-children-are-fattest-in-europe
The diet Greece, Spain and Italy are famous for - rich in fruit, vegetables, fish and olive oil – is supposedly the healthiest in the world, but obesity is rocketing.
Sweets, junk food and sugary drinks have displaced the traditional diet based on fruit and vegetables, fish and olive oil, said Dr Joao Breda, head of the WHO European office for prevention and control of noncommunicable diseases.
“The Mediterranean diet for the children in these countries is gone,” he said at the European Congress on Obesity in Vienna. “There is no Mediterranean diet any more. Those who are close to the Mediterranean diet are the Swedish kids. The Mediterranean diet is gone and we need to recover it.”

A lot of grocery stores sell them with the other Asian foods; i.e. in the Asian food section.

In case I didn't make it clear Ranch 99 is an Asian Super
https://www.99ranch.com/img/AdminAdded/grouppdf/20180529134017199CA.pdf

Suzie, this cartoon is for you:

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The mind is a weird and mysterious place

Suzie, this cartoon is for you:

LOL!

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~Sue~

We have heard a lot about Fake News over there, but why do we have to be the guinea pigs for the Colonel's Fake Food.
KFC will experiment with faux-meat fried chicken in Britain

The woman in the background looks a little skeptical about it.

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The mind is a weird and mysterious place

The woman in the background looks a little skeptical about it.

You notice - she's eating the bread!

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~Sue~

Last weekend I bought a nice 6 pound boneless leg of lamb. I cut off a 2 and 1/2 pound roast. I applied olive oil, salt and pepper; and then put garlic slivers under the net that the leg came in. On to the Weber's rotisserie, firmly attached with the skewers. Put apple chips into the smoker box. High heat for 20 minutes then 350 to finish. About another 45 minutes to an internal temp just shy of 140 f. Came out very tender and juicy. Serve with a little horseradish aioli, roasted potatoes and a nice Greek salad with goat cheese. A good pinot noir completes a memorable meal.

The other half of the roast I ground up using my Mixmaster meat grinder attachment. This ground lamb went into both a big Moussaka and a pot of dolmades. Topped the Moussaka with a nutmeg custard sauce and the Dolmades with traditionally Greek avgolemono sauce. Hints. Wash the grape leaves to remove the saltiness from the brine. Salt the eggplants and let them sit for an hour; rinse,then cook them in a big frying pan with a little water--brush them with olive oil when assembling the moussaka. I like a more intense eggplant flavor so I do not peel the eggplants .

These flavors are like no other on Earth--It reminds me of the countless times I visited Greek Town in Chicago. My mother was half Greek but we never had this kind of food at home. My family is always skeptical and unsure when I cook Greek or Persian; but, for me it is a reminder of my heritage and my time in Teheran.