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Roasted vegetables are tossed in a vinaigrette made with fresh herbs creating a salad that is both delicious and colorful.
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Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses.
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A traditional Greek appetizer recipe of rice-and-beef-stuffed grape leaves served with a tangy lemon sauce.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.