TravelThe Land of Bread and SpiceMarch 12, 2012A cook preparing a mosque meal in Isfahan. Back to The Land of Bread and Spice »Ali FarboudWomen in Isfahan carrying pots of khoresht-e gheimeh, lamb and split pea stew. Back to The Land of Bread and Spice »Ali FarboudFereydoon AbbasNejad at his family's home near the city of Qazvin. Back to The Land of Bread and Spice »Ali FarboudFereydoon AbbasNejad's family having lunch at their home near the city of Qazvin. Back to The Land of Bread and Spice »Ali FarboudThe late Minou Saberi (left), and Maryam Khanum, cooking beans. Back to The Land of Bread and Spice »Ali FarboudDried black limes, which lend complex and subtle sourness to Iranian dishes. Back to The Land of Bread and Spice »Ali FarboudSabzi, 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 FarboudBakers making nan-e barbari in Tehran. Back to The Land of Bread and Spice »Ali FarboudA vendor in a bazaar in Isfahan. Back to The Land of Bread and Spice »Ali FarboudA spice seller in Isfahan. Back to The Land of Bread and Spice »Ali FarboudA woman crosses a street in Tehran. Back to All You Can Eat »Ali Farboud
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