Food & Wineのインスタグラム(foodandwine) - 4月21日 07時36分

“We are a culture that likes to overfeed,” says F&W editor @niloumotamed in today's @nytfood feature on Persian cooking and Nowruz, the Persian New Year. “We would never have just one main course. Excess is essential to our DNA, it provides a sense of welcoming bounty and joy.” (Pic: Sabzi Polo ba Mahi, a traditional herbed rice pilaf with fish.)

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