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One Large Onion

From Vegetarian & Sea Savors For Persian Cooking (2016).

Source and licence

From Vegetarian & Sea Savors For Persian Cooking (2016), printed page 5, digitised by the Internet Archive: https://archive.org/details/BOOKVegSeaSavors_201606

Read the original http://creativecommons.org/publicdomain/mark/1.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Five Cloves of Garlic.
  2. Salt and Pepper.
  3. 1/2 Teaspoon Each of Mixed Advieh (Spice and Seasoning);
  4. Zireh(Cumin), Geshniz(Coriander) Powder, Darchin(Cinnamon) , Zanj ebil(Ginger) , Hel(Cardamom) , Zarchubeh(Turmeric), As Required.
  5. 1/2 Teaspoon Zireh(Cumin).
  6. 1/2 Teaspoon Zarchubeh(T urmeric) .
  7. 1/2 Teaspoon Mango Powder.