[GOURMET] Mixture for Persian Rice

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A blend of green herbs that characterize Persian cuisine.
  • Fried onion - the favorite onion after a process of drying and frying, with excellent taste. 
  • Uzbek raisin - the best black raisin in the world. Naturally dried in the sun. Without the addition of sugar and preservatives. 
  • Considered a good blood cleanser 
  • Almonds - contain calcium, potassium, magnesium, zinc, folic acid vitamin C and fiber. Help prevent cardiovascular disease, reduce cholesterol, and may slow the development of colon and lung cancer. 
  • Turkish cranberry - a sour fruit growing in frozen lakes in northern Canada. Contains vitamin C and antioxidants, excellent for the treatment of urinary tract infections. 
  • Pistachios - the green core of the pistachio tree. A nut that helps digestion, strengthens, contains calcium, iron and fiber. 
  • Coriander - Coriander stimulates and strengthens, moistens gases, urinates, encourages appetite, Reduces cholesterol and destroys intestinal parasites. 
  • Parsley - parsley contains iron, effective for lowering blood pressure and changes other vegetables - carrots, dry onions and more
How to use:
Add the mixture at the beginning of the cooking and fry slightly with the rice to open the flavors. The recommended amount is a half cup mixture over a cup of rice

**Information on the traditional uses and properties of herbs are provided on this site is for educational use only, and is not intended as medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs. **