[ad_1] Rice—along with grilled peppers and tomatoes, raw red onion, and fresh basil—also accompanied the menu’s kebabs: koobideh, made with a combination of ground lamb and beef, and juicy chunks of boneless chicken, marinated in saffron and lemon juice. Rice was wonderful mixed with Rejali’s yogurt dips: the thicker, more sour mast mosir, made with… Continue reading Persian Cuisine, Ancient and Enduring, at Nasrin’s Kitchen