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 How Learning to Butcher in France Made Me Rediscover Myself Meat and mentorship with the pioneer of seed-to-sausage charcuterie. READ NOW RELATED Seared Halibut with Artichokes à la Barigoule Wine-braised artichokes and carrots—a classic vegetable dish from... RELATED Best Thing I Ate This Month: Springtime Artichokes at Charleston’s Chez Nous Chef Jill Mathias waits all year for spring...
