The Land of Bread and Spice Published Mar 12, 2012 8:00 AM Travel SHARE A cook preparing a mosque meal in Isfahan. Back to The Land of Bread and Spice » Ali Farboud Women in Isfahan carrying pots of khoresht-e gheimeh, lamb and split pea stew. Back to The Land of Bread and Spice » Fereydoon AbbasNejad at his family’s home near the city of Qazvin. Back to The Land of Bread and Spice » Ali Farboud Fereydoon AbbasNejad’s family having lunch at their home near the city of Qazvin. Back to The Land of Bread and Spice » Ali Farboud The late Minou Saberi (left), and Maryam Khanum, cooking beans. Back to The Land of Bread and Spice » Ali Farboud Dried black limes, which lend complex and subtle sourness to Iranian dishes. Back to The Land of Bread and Spice » Ali Farboud Sabzi, an herb salad that is served with most Persian meals. Back to The Land of Bread and Spice » A roadside cafe in Gilan province that specializes in kebabs. Back to The Land of Bread and Spice » Ali Farboud Bakers making nan-e barbari in Tehran. Back to The Land of Bread and Spice » Ali Farboud A vendor in a bazaar in Isfahan. Back to The Land of Bread and Spice » Ali Farboud A spice seller in Isfahan. Back to The Land of Bread and Spice » Ali Farboud A woman crosses a street in Tehran. Back to All You Can Eat » Ali Farboud MORE TO READ RELATED Reviving the Lost Art of Ireland’s Small Batch Whiskey Bonding Traditions Craft distillers and blenders are reimagining their island’s famed spirit. READ NOW RELATED How Learning to Butcher in France Made Me Rediscover Myself Meat and mentorship with the pioneer of seed-to-sausage charcuterie. RELATED Seared Halibut with Artichokes à la Barigoule Wine-braised artichokes and carrots—a classic vegetable dish from Provence—are a simple and soothing pairing for crispy white fish.
