Taken from the rib section of the cow.
It's a steak cut from the smaller end of the tenderloin, known for its tenderness.
This is cut from the back of the cow, behind the ribs but ahead of the rump.
Cut from the rib section and is known for its marbling and flavor.
This is a type of seabass native to Australia and the Indo-Pacific.
Traditionally, this is a lean cut of meat, often tenderloin.
Beef ground meat
Larger pieces of lamb meat
Lamb meat cut into uniform cubes
Cut from the ribs of the lamb and often include a bone.
A tougher cut of meat but becomes very tender and flavourful when slow-cooked.
The lower part of the lamb's leg. This is a tougher cut that's best when braised or slow-cooked.
Essential for many stews and dishes like Ghormeh Sabzi and Gheimeh.
A thick, tart condiment made from reduced pomegranate juice
Red, tangy berries often used in dishes like Zereshk Polo (Barberry Rice).
Used in many Persian dishes to provide a tangy flavor.
A tangy, lemony spice often sprinkled on rice or kebabs.
Special blends, often accompanied by cardamom, rose petals, or saffron.
The raw meats from Rumi are always top-notch. And the marinades? Simply divine!
I've been a fan of Rumi's dishes for years. Now, I can recreate that magic at home. The Joojeh kebab marinade is a must-try!