Discover how to make Ghormeh Sabzi, the iconic Persian herb stew packed with fresh herbs, tender meat, and kidney beans. This ...

Chef Anita Jaisinghani shares a traditional Gujarati cabbage sabzi made with warming spices, peanut oil and a touch of ...

During the month of March, Persian people around the world gather to celebrate Nowruz. Nowruz begins on the spring equinox and marks the beginning of the new year in Iran. It’s a particularly ...

India has a tradition of stuffing its vegetables. Usually with a pungent masala and fresh ingredients, but sometimes even with mince meat. The stuffing of the sabzi turns simple vegetables into ...

Instructions: Slice the karela in half lengthwise and then into thin half-wheels. Sprinkle with salt and let the karela rest for 20-30 minutes (this mellows out the bitterness). Meanwhile, in a wok or ...

Spring has officially arrived in the Northern Hemisphere, and we have many ways to celebrate the return of life, some of which date back as far as the invention of the wheel. Rites of spring are woven ...

On Sunday, 71-year-old Shamsi Katebi will be in her West Los Angeles kitchen, bossing around one of the best chefs in the city. She’s the mother-in-law of Tony Esnault, chef-owner of the downtown ...

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More specifically, he’s designed a gorgeous, herby feast to celebrate the Persian New Year, including this ultra-green kuku sabzi. By Mia Leimkuhler Andy Baraghani doesn’t miss. I know this is a very ...

Colocasia leaves, commonly known as arbi ke patte in Hindi, have been a staple dish in many traditional North and East Indian ...

The jackfruit is perfect for a meatless meal, especially this spicy and tangy sabzi from West Bengal. By Tejal Rao Romy Gill didn’t work with canned jackfruit until she started research for her ...