Persian FoodBox

+352 28 77 12 77




Welcome to the Persian FoodBox
One of the best Iranian cuisines in Luxembourg!

Persian FoodBox Hamillius 
21 Rue Aldringen 
L-1118 Luxembourg  

Persian FoodBox Infinity 
7 avenue John F.Kennedy 
L-1855 Luxembourg

+352 28 77 12 77

persianfoodbox@yahoo.com

Monday to Friday 11:30 a.m. to 3:30 p.m.

AT THE PERSIAN FOODBOX

you can find quality cuisine, bringing together the most delicious oriental flavors.

At the Persian FoodBox, taste many homemade preparations, made with love, care and attention. Try our delicious stews with a unique taste, our superb vegetarian dishes or let yourself be tempted by our no less tasty Iranian pastries.

The khorech 

Khorech (or khoresh; in Persian: خورش) is a generic term for stews in Persian and Turkish cuisine. The word is a noun of the verb خوردن (xordan, "to eat") and literally means "meal". The word is often misspelled khorecht (Persian: خورشت), this fault is attributable to the linguistics of hypercorrection. A rare alternative is khoricht.

Khorech generally refers to different stews in Iranian cuisine, and is usually served with Polo (rice). In Iranian cuisine, there are many khorech with many ingredients. Vegetarian khorech are common. Iranian stews are characterized by the use of saffron to give a distinctive and fragrant character. The most popular khorech are khorech gheimeh, khorech ghormeh sabzi and khorech fessendjan.

SAFFRON, POMEGRANATE JUICE, HERBS, GRIOTTES, DRIED LEMON FROM CHIRAZ ...

The rice, sauces and desserts are homemade with fresh products of the day

Let us surprise us with dishes as rare as they are tasty and prepare yourself for an unforgettable trip. Change of scenery guaranteed!

Spice

A spice is an organic material of fragrant or pungent vegetable origin. It is mainly used in small quantities in cooking, as a preservative, seasoning or coloring, but also in medicine, in dyeing or in distillery. The notion of spice merges partially with that of aromatics, and to a lesser extent of condiment.

The spices come from different parts of the plant: bark (cinnamon), flower (saffron, clove), fruit (pepper, dill, chili), rhizome (ginger, turmeric), seed (nutmeg, mustard), etc. On the other hand, certain definitions exclude plants of which only the leaves (parsley, basil, tarragon, etc.), stems or bulbs (onion, garlic, chives, etc.) are used. They are then rather considered as aromatic herbs.


Saffron

Saffron has six gastronomic properties. Renowned for its coloring and aromatic property, saffron still has four little-known properties: it is an antioxidant, enhancer, energizing harmonizer, which gives it a very wide versatility, covering the entire spectrum of human food, as well as effects. very varied culinary experiences, which make the use and mastery of this spice sometimes complex and difficult.

Saffron is widely used in Arab, European, Indian, Iranian and Central Asian cuisines. Its aroma is described by cooks and saffron lovers as resembling honey, but with metallic notes. It also contributes to the yellow-orange coloring of the dishes containing it. These characteristics make saffron a spice used in dishes and transformations as different as cheeses, confectionery, certain curries, liqueurs, soups, or even meat dishes. Saffron is used in India, Iran, Spain and other countries as a condiment for rice.


Chloe / Pilaf (Rice)

Chloe or rice is a food made from rice and eaten with skewers or stews. In Chelou, pure rice is cooked with oil or butter. The difference with rice is that in rice, the rice is cooked on its own and without mixing with other ingredients such as mung bean, lentils, noodles and the like. Chloe means rice which is brewed on its own after draining and consumed after brewing with stews and various meats and skewers. Chelo is also called white rice. But pilaf means rice, which after draining is brewed with vegetables, meat, chicken, and various beans. Such as bean pilaf, vegetable pilaf, Istanbul pilaf, bean pilaf, lentil pilaf.


Bean

Buns or legumes include a variety of edible seeds such as beans, lentils, mung beans, chickpeas, chickpeas, etc. Legumes are rich in protein, carbohydrates, and minerals such as iron, calcium, potassium, magnesium, and vitamin A.