Other savoury dishes
Sooraneh
سورانه
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)
- suraneh wild herb 250 g
- egg egg 4 large eggs
- spices 5 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Method
Clean, chop, or otherwise prepare suraneh wild herb, egg, 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 belongs to the food culture of Kermanshah and western Iran, where meat dishes, clarified animal fat, nuts, mountain plants, and substantial ash dishes are important.
Nutrition
| Energy | 295 kcal |
|---|---|
| Protein | 13 g |
| Fat | 16 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: IR0499 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods