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The slow ones
The heart of Persian cooking is the khoresh, which means stew, and a khoresh is never fast. Ghormeh sabzi is the famous one, dark green herbs cooked for hours with dried lime and beans, until the whole house smells like it.
Fesenjan looks humble and tastes like royalty. Ground walnuts and pomegranate cook down for half a day into something dark, sweet, and sour at once.
The core stews of the Persian kitchen, slow-cooked to perfection.
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