ademchaoua/GeneralTextCorpus huggingface dataset:
Shrimp Tacos With Paprika And Cilantro Dressing Recipe by alita
Shrimp Tacos with Paprika and Cilantro Dressing Cooking Instructions 30 min 1 Mix the shrimp with paprika, garlic powder, oregano, cumin, chili flakes, and salt. Thread about 4 shrimp onto each skewer, drizzle with olive oil, and grill or cook in a skillet for 3 minutes per side. 2 For the cilantro dressing, combine the sour cream, cilantro, lemon juice, lemon zest, and salt. 3 Mix the shredded cabbage with the chopped chilies and half of the sour cream. 4 Take 2 tortillas and layer with cabbage, then add the shrimp, a little dressing on top, garnish with cilantro, and enjoy! 1 Mix the shrimp with paprika, garlic powder, oregano, cumin, chili flakes, and salt. Thread about 4 shrimp onto each skewer, drizzle with olive oil, and grill or cook in a skillet for 3 minutes per side. 1 Mix the shrimp with paprika, garlic powder, oregano, cumin, chili flakes, and salt. Thread about 4 shrimp onto each skewer, drizzle with olive oil, and grill or cook in a skillet for 3 minutes per side. 2 For the cilantro dressing, combine the sour cream, cilantro, lemon juice, lemon zest, and salt. 2 For the cilantro dressing, combine the sour cream, cilantro, lemon juice, lemon zest, and salt. 3 Mix the shredded cabbage with the chopped chilies and half of the sour cream. 3 Mix the shredded cabbage with the chopped chilies and half of the sour cream. 4 Take 2 tortillas and layer with cabbage, then add the shrimp, a little dressing on top, garnish with cilantro, and enjoy! 4 Take 2 tortillas and layer with cabbage, then add the shrimp, a little dressing on top, garnish with cilantro, and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Low Calorie Chicken Cordon Bleu Simple deviled eggs Scain's grilled shrimp with a kick Toad in a hole, low carb SUPER fluffy jelly filled donuts Low Calorie Chicken Cordon Bleu Simple deviled eggs Scain's grilled shrimp with a kick Toad in a hole, low carb SUPER fluffy jelly filled donuts Toad in a hole, low carb Turnip Hash Browns Potato cheese cylinder Melissa Clark's Matzo Toffee with Candied Ginger Chicken ala king with vegetable fried rice Chicken Veggie Remoulade Thingy Hawaiian Baked Beans Fried chicken Sausage Picatta Pasta Turkey and Ham Sandwich Toad in a hole, low carb Turnip Hash Browns Potato cheese cylinder Melissa Clark's Matzo Toffee with Candied Ginger Chicken ala king with vegetable fried rice Chicken Veggie Remoulade Thingy Hawaiian Baked Beans Fried chicken Sausage Picatta Pasta Turkey and Ham Sandwich
Mixed Fruit Salad With Fruit Dressing Recipe by ครัวVoravee
Cooking Instructions 1 Prepare all the fruits for the fruit salad by cutting them into bite-sized pieces, except for the raisins. It's recommended to soak the apple slices in salt water to prevent browning. Cut the boiled egg into small pieces. You can add other fruits as desired. 2 For the dressing, put all the dressing ingredients into a blender. Blend briefly until the fruit is smooth, then pour it over the fruit salad. Now your fruit salad is ready to enjoy! 3 You can also save some of the dressing to enjoy as a fruit smoothie. I accidentally poured too much water into mine. 1 Prepare all the fruits for the fruit salad by cutting them into bite-sized pieces, except for the raisins. It's recommended to soak the apple slices in salt water to prevent browning. Cut the boiled egg into small pieces. You can add other fruits as desired. 1 Prepare all the fruits for the fruit salad by cutting them into bite-sized pieces, except for the raisins. It's recommended to soak the apple slices in salt water to prevent browning. Cut the boiled egg into small pieces. You can add other fruits as desired. 2 For the dressing, put all the dressing ingredients into a blender. Blend briefly until the fruit is smooth, then pour it over the fruit salad. Now your fruit salad is ready to enjoy! 2 For the dressing, put all the dressing ingredients into a blender. Blend briefly until the fruit is smooth, then pour it over the fruit salad. Now your fruit salad is ready to enjoy! 3 You can also save some of the dressing to enjoy as a fruit smoothie. I accidentally poured too much water into mine. 3 You can also save some of the dressing to enjoy as a fruit smoothie. I accidentally poured too much water into mine. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Keto: Peanut Butter Chocolate Fat Bombs Apple Pancakes Low Carb Lasagna Adaptation Strawberry Yogurt Cupcakes with cream cheese frosting Chicken Lasagna Keto: Peanut Butter Chocolate Fat Bombs Apple Pancakes Low Carb Lasagna Adaptation Strawberry Yogurt Cupcakes with cream cheese frosting Chicken Lasagna Pointed gourd poppy seeds paste #localfoodcontest_KisumuUgali & Spinach #localfoodcontest_Kisumu Boiled Eggs with kachumbari Banana bread Chicken Pulav Chicken Pulav Mix vegetable pizza #localfoodcontest Sim Sim Yellow peas curry Galouti Kabab & Oats maggi Pointed gourd poppy seeds paste #localfoodcontest_KisumuUgali & Spinach #localfoodcontest_Kisumu Boiled Eggs with kachumbari Banana bread Chicken Pulav Chicken Pulav Mix vegetable pizza #localfoodcontest Sim Sim Yellow peas curry Galouti Kabab & Oats maggi
Cherry Tomato And Mozzarella Skewers With Basil Dressing Recipe by Dores Rial
Easy Italian Dressing Roast Chicken & Fresh Tomato Sauce Easy Italian Dressing Roast Chicken & Fresh Tomato Sauce While this isn't the quickest chicken recipe ever, it is super easy, family-friendly, and rustically elegant enough to serve to guests. By roasting the chicken atop fresh tomatoes, you get a lot of moist, juicy flavor through the underside of the chicken, but then keep the skin safely away from moisture so you still get an irresistibly crispy brown chicken skin made all the more delicious by the layer of frico you get from adding some grated dry cheese atop the chicken in the last few minutes of roasting. And then all those delicious juices and fat from the chicken along with some of its velvety collagen drip into the fresh tomato sauce, giving it a wonderfully rich and developed flavor while still retaining the light and summery flavor of fresh tomatoes. Key to the success of this dish is a cooking vessel with enough surface area to be able to spread the chicken out in a single layer without having the pieces touch. I used a 12-inch oven safe stainless saute pan to make mine. If you have an equally large cast iron skillet or a medium sized roasting pan, they'll work just fine. x
Chia Seed Refreshing Drink Recipe by Rose Truong
Cooking Instructions 1 Wash the bunch of herbs thoroughly and split the sugarcane in half. 2 Put everything into a pot and bring to a boil. Simmer for an additional 15-20 minutes. Remove all the solids, then add rock sugar and stir until dissolved. Adjust sweetness to taste. Let it cool and strain through a sieve (due to plantain flowers, corn silk, etc.). Stir in chia seeds, then pour into bottles and refrigerate. Consume within 2-3 days. 3 When serving, you can add some ice and lemon if desired. 1 Wash the bunch of herbs thoroughly and split the sugarcane in half. 1 Wash the bunch of herbs thoroughly and split the sugarcane in half. 2 Put everything into a pot and bring to a boil. Simmer for an additional 15-20 minutes. Remove all the solids, then add rock sugar and stir until dissolved. Adjust sweetness to taste. Let it cool and strain through a sieve (due to plantain flowers, corn silk, etc.). Stir in chia seeds, then pour into bottles and refrigerate. Consume within 2-3 days. 2 Put everything into a pot and bring to a boil. Simmer for an additional 15-20 minutes. Remove all the solids, then add rock sugar and stir until dissolved. Adjust sweetness to taste. Let it cool and strain through a sieve (due to plantain flowers, corn silk, etc.). Stir in chia seeds, then pour into bottles and refrigerate. Consume within 2-3 days. 3 When serving, you can add some ice and lemon if desired. 3 When serving, you can add some ice and lemon if desired. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana Brownie Sweet, Spicy Salty holiday Nuts Zesty Chicken and Veggies How to Marzipan a Cake Baklava Banana Brownie Sweet, Spicy Salty holiday Nuts Zesty Chicken and Veggies How to Marzipan a Cake Baklava Palak paratha stuffed with veggies Lamb shoulder skewer keto Lemon Grass tea Milo Coffeen PoTaterChips Ramekin Chocolate Chip Cookies Spicy Coconut Grilled Chicken Thighs Cinnamon drink Baked Ranch Sunflower Seeds Net dosa Palak paratha stuffed with veggies Lamb shoulder skewer keto Lemon Grass tea Milo Coffeen PoTaterChips Ramekin Chocolate Chip Cookies Spicy Coconut Grilled Chicken Thighs Cinnamon drink Baked Ranch Sunflower Seeds Net dosa
Cucumber, Orange, And Chia Smoothie Recipe by scano170
Strawberry Shortcake smoothie Strawberry Shortcake smoothie I've tried quite hard to sneak all kinds of nutrient-rich ingredients into my kids' smoothies - sometimes they buy it, other times not. This is a failsafe recipe that always goes down a treat. A few weeks back, I finally took the plunge and ordered a NutriBullet. After seeing so many tempting instagram snaps and Pinterest recipes, I couldn't resist. About the same time, the Almond Board of California got in touch with me to ask if I'd like to take their 21-day Snack Happy Challenge ( The stars had aligned perfectly. I've been snacking on a handful of almonds every day this month, and including them in my favourite smoothie recipes. Why almonds? • A handful of almonds (30g) provide approximately 65% of your daily requirement of vitamin E. • Almonds are a high source of fibre, are packed with healthy, unsaturated fats and are a natural source of protein. • Almonds are rich in calcium, which is needed for the maintenance of normal bones and teeth. • Almonds are a high source of magnesium, which contributes to reducing tiredness and fatigue. • Almonds provide linoleic acid, which contributes to maintaining normal cholesterol levels. • Just a handful of these noble nuts is all you need to up your daily nutrient intake. Pop them in your handbag to snack on-the-go in your moments of need. Lottie Storey
Lotus Seed And Longan Sweet Soup With Chia Seeds Recipe by Minh Hayes
Cooking Instructions 60 minutes 1 Boil the lotus seeds until tender. Peel and pit the longan. Peel and thinly slice the water chestnuts. Cut the young coconut meat into thin strips. Peel the aloe vera, rinse off the slime, and cut into small cubes. Once prepped, stuff each pitted longan with a cooked lotus seed. 2 Bring 6 1/3 cups water (about 1.5 liters) to a boil, add the rock sugar, and stir until dissolved. Add the water chestnuts and cook until tender. Add the stuffed longan and lotus seeds, then adjust the sweetness to your taste. Finally, add the aloe vera and let it simmer briefly before turning off the heat. 3 When serving, sprinkle the young coconut strips and chia seeds on top. Enjoy warm or chilled. 1 Boil the lotus seeds until tender. Peel and pit the longan. Peel and thinly slice the water chestnuts. Cut the young coconut meat into thin strips. Peel the aloe vera, rinse off the slime, and cut into small cubes. Once prepped, stuff each pitted longan with a cooked lotus seed. 1 Boil the lotus seeds until tender. Peel and pit the longan. Peel and thinly slice the water chestnuts. Cut the young coconut meat into thin strips. Peel the aloe vera, rinse off the slime, and cut into small cubes. Once prepped, stuff each pitted longan with a cooked lotus seed. 2 Bring 6 1/3 cups water (about 1.5 liters) to a boil, add the rock sugar, and stir until dissolved. Add the water chestnuts and cook until tender. Add the stuffed longan and lotus seeds, then adjust the sweetness to your taste. Finally, add the aloe vera and let it simmer briefly before turning off the heat. 2 Bring 6 1/3 cups water (about 1.5 liters) to a boil, add the rock sugar, and stir until dissolved. Add the water chestnuts and cook until tender. Add the stuffed longan and lotus seeds, then adjust the sweetness to your taste. Finally, add the aloe vera and let it simmer briefly before turning off the heat. 3 When serving, sprinkle the young coconut strips and chia seeds on top. Enjoy warm or chilled. 3 When serving, sprinkle the young coconut strips and chia seeds on top. Enjoy warm or chilled. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Focaccia bread 🍞 Fritos Candy Potatoes on the half shell ￼ Focaccia bread 🍞 Fritos Candy Potatoes on the half shell ￼ Raw Papaya Subzi Chocolate Syrup Coffee Jelly Chocolate Parfait Quinoa pulao Spicy deshi chana usal Raw Papaya Halwa Peach 🍑 Malt Raw Papaya Fritters Make-ahead Kidney Beans Karonda Jam Raw Papaya Subzi Chocolate Syrup Coffee Jelly Chocolate Parfait Quinoa pulao Spicy deshi chana usal Raw Papaya Halwa Peach 🍑 Malt Raw Papaya Fritters Make-ahead Kidney Beans Karonda Jam
Pomegranate Yogurt With Oats And Chia 🥣 Recipe by Un amour de cuisine
Pomegranate and Walnut Parfait With Greek Yoghurt Pomegranate and Walnut Parfait With Greek Yoghurt #Colourwhite Pomegranate Parfait is a tasty and extravagant dessert that is a no-cook and easy to assemble. Food traditions are an integral part of festivals around the globe and this Persian Pomegranate and Walnut Parfait is inspired by the American Parfait but uses local ingredients to suit local palates. You might indulge in mince pies, while I would dig into Gajjar ka Halwa for instance in this part of the world. Depending on where you were born and grew up, and where you leave now, the seasonal dishes that adorn your table may be sweet, savoury, sweet and sour or a little bit of sugar and a little bit of spice and all that is nice. When my kids came visiting, I made this creamy, crunchy, crumbly, scrunchy Pomegranate and Walnut Parfait. The recipe is Persian but I am sure it is inspired by the American Parfait. I used Walnuts as I have a really wonderful stash of walnuts from Kashmir. So, this is how recipes change and take different shapes and flavours when each one of us improvises with local ingredients. Instead of whipped cream, I used Greek yoghurt which is healthier and easier to use. For this pomegranate parfait, I have used plain yoghurt and condensed milk. Pre-sweetened yoghurt does not give the same taste. The combination has a very silky and creamy texture that really goes well with the crunchy crackers and walnuts.I love Oreos and I used them as they are not as crunchy as other crackers and the texture blends well with the smooth yoghurt Harjeet Kaur
Magic Bread (Yeast Free) Recipe by Paola Catalano
Cooking Instructions 29 hours + 45 min 1 Soak the lentils and pearl barley for 5 hours. 2 Rinse thoroughly after 5 hours. Blend everything with a glass of water. 3 Add salt and oil. Mix everything together. Cover and refrigerate overnight. 4 Pour into a loaf pan lined with damp parchment paper. Add mixed seeds and a drizzle of oil. Bake in a preheated convection oven at 350°F (180°C) on the middle rack. Cover the surface for the first 15 minutes. Then remove the cover. Continue baking. 5 Bake for 45 minutes and if needed, add another 5 minutes. 6 Great with cold cuts for a healthy and wholesome snack. 1 Soak the lentils and pearl barley for 5 hours. 1 Soak the lentils and pearl barley for 5 hours. 2 Rinse thoroughly after 5 hours. Blend everything with a glass of water. 2 Rinse thoroughly after 5 hours. Blend everything with a glass of water. 3 Add salt and oil. Mix everything together. Cover and refrigerate overnight. 3 Add salt and oil. Mix everything together. Cover and refrigerate overnight. 4 Pour into a loaf pan lined with damp parchment paper. Add mixed seeds and a drizzle of oil. Bake in a preheated convection oven at 350°F (180°C) on the middle rack. Cover the surface for the first 15 minutes. Then remove the cover. Continue baking. 4 Pour into a loaf pan lined with damp parchment paper. Add mixed seeds and a drizzle of oil. Bake in a preheated convection oven at 350°F (180°C) on the middle rack. Cover the surface for the first 15 minutes. Then remove the cover. Continue baking. 5 Bake for 45 minutes and if needed, add another 5 minutes. 5 Bake for 45 minutes and if needed, add another 5 minutes. 6 Great with cold cuts for a healthy and wholesome snack. 6 Great with cold cuts for a healthy and wholesome snack. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Garlic Parmesan chicken skewers Creamy garlic chicken breasts Egg Fried Rice Philly cheese steak sloppy Joe's Air Fried Salmon Garlic Parmesan chicken skewers Creamy garlic chicken breasts Egg Fried Rice Philly cheese steak sloppy Joe's Air Fried Salmon Ven Pongal (Khara Pongal) Mixed flour poori Ragi Flour Dhokla Sesame Milk Cake Salted Caramel Tartlets: Kaale til ke laddoo (Black sesame laddoo) Mexican rice Cabbage Tikki Crispy Cabbage Fritters Paneer masala sandwich 🥪 Ven Pongal (Khara Pongal) Mixed flour poori Ragi Flour Dhokla Sesame Milk Cake Salted Caramel Tartlets: Kaale til ke laddoo (Black sesame laddoo) Mexican rice Cabbage Tikki Crispy Cabbage Fritters Paneer masala sandwich 🥪
Vegan Diet Archives
A vegan diet excludes all animal products – meat, fish, poultry, eggs, dairy, and even honey. It’s a lifestyle choice that extends beyond just what you eat. Vegans often avoid animal-derived products like leather, wool, and certain cosmetics. Read more about the diet here. From MaggieMarie21 Published: September 25, 2024 From Chef Marisa Published: September 25, 2024 From Chef Marisa Published: September 24, 2024 Sushi Rice Recipe 10 min.1 h. 30 min. 10 min. 1 h. 30 min. From Chef Marisa Published: September 24, 2024 From Chef Marisa Published: September 23, 2024 Nori Furikake 5 min.45 min. 5 min. 45 min. From Chef Marisa Published: September 20, 2024 From Chef Marisa Published: September 20, 2024 From MaggieMarie21 Published: September 18, 2024 From Chef Marisa Published: September 17, 2024
Besan Tawa Naan Recipe by Tanmmab Ch
Cooking Instructions 10 min 1 Taka a bowl add gram flour,Salt,Ajwain,coriander red chilli and blackpepoer mix it well. 2 Now add onion and Green chillies and mix it well 3 Add water as you required and mix it.Your batter should be normal 4 Put naan on tawa spread water on the back side of naan 5 Spread the gram flour batter on up side of Naan(water side should b down side and Gram flour side should be up side) 6 Cook it on low-medium flame until the top side of the naan shoud b little bit cook spread 2 tbsp ghee on top and change the side. Spread 1 tbsp ghee on the back side of naan. 7 Your Naan is ready for Serving. 1 Taka a bowl add gram flour,Salt,Ajwain,coriander red chilli and blackpepoer mix it well. 1 Taka a bowl add gram flour,Salt,Ajwain,coriander red chilli and blackpepoer mix it well. 2 Now add onion and Green chillies and mix it well 2 Now add onion and Green chillies and mix it well 3 Add water as you required and mix it.Your batter should be normal 3 Add water as you required and mix it.Your batter should be normal 4 Put naan on tawa spread water on the back side of naan 4 Put naan on tawa spread water on the back side of naan 5 Spread the gram flour batter on up side of Naan(water side should b down side and Gram flour side should be up side) 5 Spread the gram flour batter on up side of Naan(water side should b down side and Gram flour side should be up side) 6 Cook it on low-medium flame until the top side of the naan shoud b little bit cook spread 2 tbsp ghee on top and change the side. Spread 1 tbsp ghee on the back side of naan. 6 Cook it on low-medium flame until the top side of the naan shoud b little bit cook spread 2 tbsp ghee on top and change the side. Spread 1 tbsp ghee on the back side of naan. 7 Your Naan is ready for Serving. 7 Your Naan is ready for Serving. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Garlic butter shrimp Cocoa Fudge Brownies Japanese Okonomiyaki Japanese Tornado Omelette Rice E-Z Chicken Tortilla Bake Garlic butter shrimp Cocoa Fudge Brownies Japanese Okonomiyaki Japanese Tornado Omelette Rice E-Z Chicken Tortilla Bake Spaghetti meatballs Grilled Lamb with khalta Rice My homemade pizza Beef Haleem /Daleem Loaded Jacket Potatoes Monster Marble Cake Garlic Butter Chicken Wings Black tea Oil based vanilla cup cake Japanese Tornado Omelette Rice Spaghetti meatballs Grilled Lamb with khalta Rice My homemade pizza Beef Haleem /Daleem Loaded Jacket Potatoes Monster Marble Cake Garlic Butter Chicken Wings Black tea Oil based vanilla cup cake Japanese Tornado Omelette Rice
Black Tea Recipe by Shaf's cuisine
Persian black tea with dried rose petals Persian black tea with dried rose petals Tea is one of most favorite and popular drinks in all over the world. Tea is called in Farsi ‘ Chai’, an imported word from China. In Iran your day starts with a cup of hot tea and then it continues, I mean, we drink tea during the day and also after each meal. And it’s great in cold days of winter time. Traditionally, tea is served from a samovar, a heating vessel which is imported into Iran from Russia. In old days, Semavar was most important item in any Persian kitchen but nowadays, a semavar is replaced by electronic tea pot and however making tea in semavar gives lots of flavour and taste to the tea but what to do, c’est la vie. Before 1900, Persian used to drink coffee but once an Iranian guy brought some tea seed to Iran and started to cultivate it in north of Iran ( Caspian sea). Tea house, or chaikhaneh, is available anywhere in Iran but most of the time tea house is called coffee house ( ghahveh khaneh). Iranian tea has variety of flavors with reddish brown color Tea or Chai serves with rock sugar, sugar cubes, honey or crystal sugar. Rozina Dinaa