Steps
- 1.
Khoresh-e Ghormeh Sabzi (Iran): Thickens stew while adding umami counterpoint to herbal notes
- 2.
Tashreeb Dajaj (Iraq): Creates savory crust on bread-soaked chicken stew
- 3.
Fatteh (Syria/Lebanon): Balances yogurt's acidity in layered chickpea dish