Persian Cuisine: In the season of pomegranate which is autumn, the juice is extracted and boiled until it becomes thick and turns to a dark brown sauce. This juice (in Persian: Roob-e-Annar) is the main ingredient in one of the most popular Iranian meals, which is called “Fesenjan stew” eaten with white rice.
Pomegranate is a deciduous shrub and native to Iran having ancient culture in this country and Iran is one of the biggest producers of pomegranate in the world.
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T I V A S E E
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Негізгі бет Ab-e Anar / Pomegranate juice
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