Other savoury dishes
Tuleh
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)
- toleh herb 250 g
- onion 200 g
- spices 5 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Clean and cut the ingredients.
Sauté aromatics if needed.
Cook the main ingredients using the listed method.
Adjust moisture and seasoning during cooking.
Rest briefly and serve.
Cook's notes
Prepare all ingredients before starting and keep the heat appropriate to the documented traditional method.
Background
This item is associated with Bakhtiari culture and Zagros mountain life, where pastoralism, grains, dairy, mountain herbs, and local breads are important.
Nutrition
| Energy | 310 kcal |
|---|---|
| Protein | 18 g |
| Fat | 14 g |
| Carbohydrate | 28 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: IR0594 · Evidence: B (Officially supported)
Open the source page https://www.visitiran.ir/province/chaharmahal-and-bakhtiari-province