Other savoury dishes
Hamis Toleh
حمیس توله
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Provincial
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- tuleh wild herb 250 g
- onion 200 g
- spices 5 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Method
Clean, chop, or otherwise prepare tuleh wild herb, onion, spices as required.
Lightly sauté onion, garlic, or spices if they are part of the recipe.
Add the main ingredients and cook using the listed method: sauté.
Adjust moisture and seasoning during cooking until the ingredients are tender and the flavors are balanced.
Rest briefly and serve with the traditional accompaniments.
Cook's notes
Prepare and measure all ingredients before cooking so the steps can proceed without interruption. Match the heat to the cooking method and recheck seasoning before serving.
Background
This item is associated with Khuzestan and the province's Arab, Bakhtiari, and other communities. Dates, fish, shrimp, aromatic herbs, spices, and bold sour or hot flavors are common regional features.
Nutrition
| Energy | 305 kcal |
|---|---|
| Protein | 18 g |
| Fat | 15 g |
| Carbohydrate | 25 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0478 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods