[{"content":"A Bowl of Cool Calm آب دوغ خیار is the dish Iranians reach for when the sun refuses to let up. It is not quite a soup and not quite a drink — it sits somewhere in between, a creamy, herb-flecked bowl that cools you from the inside out. Cucumber for crunch, yoghurt for body, mint for that sharp green lift, and a handful of walnuts and raisins to keep things interesting.\nWhat makes it brilliant is how little effort it asks of you. No stovetop, no oven, no fuss. You chop, you mix, you chill. Fifteen minutes and you have something that feels like it took far more care than it did. Serve it with warm flatbread and you have a meal that is as nourishing as it is refreshing.\n🍽 Serves\n4 servings\n⏱ Prep\n15 min\n🔥 Cook\n0 min\n📊 Level\neasy\nIngredients 1 medium cucumber 400 g plain yoghurt (full-fat works best) 300 ml cold water A generous handful of fresh herbs: mint, basil, dill, tarragon — use what you have, but mint is essential 1–2 spring onions 4–5 radishes 50 g walnuts 50 g raisins 1–2 tsp dried rose petals (optional, but lovely) Salt and pepper to taste A few ice cubes for serving Method Step 1 — Prepare the vegetables. Dice the cucumber into small cubes, roughly 1 cm. Thinly slice the spring onions and dice the radishes into similar-sized pieces.\nStep 2 — Chop the herbs and walnuts. Finely chop the fresh herbs — be generous with the mint. Roughly chop the walnuts into small pieces; you want texture, not dust.\nStep 3 — Make the base. In a large bowl, whisk the yoghurt with the cold water until smooth and pourable. Season with salt and pepper.\nStep 4 — Bring it all together. Add the cucumber, spring onions, radishes, herbs, walnuts, and raisins to the yoghurt base. Stir gently. If using dried rose petals, crumble them in now — they add a delicate floral note that lifts the whole bowl.\nStep 5 — Chill and serve. Drop in a few ice cubes, give it one final stir, and serve immediately. Ladle it into bowls and eat it with warm flatbread — lavash or sangak are perfect companions.\nA Few Notes Mint is non-negotiable. The other herbs are welcome additions, but mint is the backbone of this soup. If you only have one herb, make it mint. Rose petals can be found at Middle Eastern grocery shops, often labelled as گل محمدی. They add a subtle perfume, but the soup is perfectly good without them. Thickness is personal. If you prefer a thinner, more drinkable consistency, add a splash more cold water. For a thicker, spoonable version, reduce the water slightly. Make it ahead — Ab Doogh Khiar keeps well in the fridge for a day. The flavours deepen as it sits, though the ice cubes should be added just before serving. Raisins might surprise you, but their sweetness against the tangy yoghurt is one of the quiet pleasures of this dish. Don\u0026rsquo;t skip them. ","date":"June 27, 2026","permalink":"https://sirosabzi.com/posts/2026-06-ab-doogh-khiar/","section":"Posts","summary":"","title":"Ab Doogh Khiar: The Cold Soup That Saves Summer"},{"content":"","date":null,"permalink":"https://sirosabzi.com/categories/","section":"Categories","summary":"","title":"Categories"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/cold-soup/","section":"Tags","summary":"","title":"Cold-Soup"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/persian/","section":"Tags","summary":"","title":"Persian"},{"content":"","date":null,"permalink":"https://sirosabzi.com/posts/","section":"Posts","summary":"","title":"Posts"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/quick/","section":"Tags","summary":"","title":"Quick"},{"content":"","date":null,"permalink":"https://sirosabzi.com/categories/recipes/","section":"Categories","summary":"","title":"Recipes"},{"content":"Welcome to Sirosabzi — a space for recipes, stories, and the art of cooking well.\n","date":null,"permalink":"https://sirosabzi.com/","section":"SIR و SABZI","summary":"","title":"SIR و SABZI"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/summer/","section":"Tags","summary":"","title":"Summer"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/","section":"Tags","summary":"","title":"Tags"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/vegetarian/","section":"Tags","summary":"","title":"Vegetarian"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/yoghurt/","section":"Tags","summary":"","title":"Yoghurt"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/drink/","section":"Tags","summary":"","title":"Drink"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/eggplant/","section":"Tags","summary":"","title":"Eggplant"},{"content":"When Eggplant Meets Split Pea قیمه بادمجان — say it slowly and you\u0026rsquo;re already halfway there. Gheymeh (قیمه) refers to small, bite-sized pieces of meat, and bademjan (بادمجان) is the Persian word for eggplant. Together they make one of the most beloved stews in the Iranian repertoire: a slow-cooked, saffron-scented pot of split peas and meat, finished with golden-fried aubergine and the distinctive sourness of dried Persian limes.\nWhat makes this dish quietly brilliant is how the ingredients build on each other. The yellow split peas (lapeh) break down gently over the long cook, thickening the sauce into something silky without effort. The eggplant, salted and pressed and then fried until deeply caramelised, adds a richness that nearly stands in for meat. And the dried limes (limu omani), added in the final stretch, bring a sour, faintly smoky depth that is distinctly Persian.\nThis is the kind of stew that improves if you look away and let it do its work. Serve it over saffron rice with fried potato strips on top, and you have a dish that qualifies as genuine comfort food — and, quietly, one that is very good for you.\n🍽 Serves\n4 servings\n⏱ Prep\n30 min\n🔥 Cook\n90 min\n📊 Level\nmedium\nFor the Gheymeh 1½ cups yellow split peas (lapeh), rinsed and soaked for 30 minutes 2 medium onions, finely diced 300g beef or stewing meat (goulash cut works well), in bite-sized pieces 1 cinnamon stick, broken 3–4 cardamom pods, lightly crushed 1 tsp turmeric 2 tbsp tomato paste 1 can (400g) strained tomatoes (passata) ½ tsp ground saffron, brewed with 3 tbsp ice water 2 dried limes (limu omani), soaked in warm water for 20 minutes Salt and black pepper to taste Olive oil For the Eggplant 2 medium eggplants Salt (for drawing out moisture) Olive oil, for frying For the Rice and Garnish (optional) 3 cups basmati rice Remaining brewed saffron 2–3 medium potatoes — sliced thin for tahdig, or cut into strips and fried as a garnish Method Step 1 — Brew the saffron. Grind the saffron threads to a fine powder, place in a small glass, and pour over 3 tablespoons of ice water. Let it steep for at least 15 minutes. Ice-cold extraction pulls more colour and fragrance than hot water.\nStep 2 — Soak the split peas. Cover the rinsed split peas in cold water and set aside. They only need 30 minutes but can soak longer while you prep everything else.\nStep 3 — Sauté the onion and meat. Heat a generous splash of olive oil in a wide pot over medium heat. Cook the diced onion, stirring occasionally, until soft and lightly golden — about 12–15 minutes. Add the meat and stir to coat. Break in the cinnamon stick, add the crushed cardamom pods, and season with turmeric, salt, and pepper. Cook until the meat is sealed and beginning to colour, about 5 minutes.\nStep 4 — Build the base. Push the meat to one side and add the tomato paste to the empty space. Let it fry for a minute or two until it darkens slightly, then stir it through everything. Drain the split peas and add them to the pot. Pour in the brewed saffron and the strained tomatoes, then top up with enough hot water to just cover. Stir well.\nStep 5 — Simmer low and slow. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 1 to 1½ hours. Stir occasionally. The split peas should soften completely and begin to thicken the sauce. If it becomes too thick, add a splash of hot water.\nStep 6 — Prepare the eggplant. Peel the eggplants and cut each into quarters lengthwise. Lay the pieces in a colander, sprinkle generously with salt, and leave for 20–30 minutes — the salt draws out moisture and reduces bitterness. Pat thoroughly dry with a kitchen towel before frying.\nStep 7 — Fry the eggplant. Heat a thin layer of olive oil in a frying pan over medium-high heat. Fry the eggplant pieces in batches, turning, until deeply golden and soft on all sides — about 4–5 minutes per batch. Set aside on paper towel.\nStep 8 — Finish the stew. With about 15 minutes of cooking time remaining, pierce each soaked dried lime several times with a knife (so the flavour releases into the stew) and nestle them into the pot. Taste and adjust the salt. The gheymeh is ready when the split peas are completely tender and the sauce is thick and richly fragrant.\nStep 9 — Cook the rice. Prepare basmati rice in a separate pot. Add any remaining brewed saffron to the water or drizzle it over the top layer before steaming. For tahdig, lay thin potato slices across the bottom of the pot before adding the rice.\nServe by ladling the gheymeh into a serving dish and arranging the fried eggplant generously on top. Bring it to the table alongside the saffron rice and let people help themselves.\nA Few Notes On the eggplant: Don\u0026rsquo;t skip the salting step. Twenty minutes of salt draws out excess moisture and means the eggplant fries properly rather than steaming. The result — deeply golden, tender at the centre, slightly crisped at the edges — is what makes this dish.\nOn dried limes: Limu omani (also called dried Persian limes or black limes) are available at Persian, Middle Eastern, and South Asian grocery shops. Pierce them before adding to the pot — the flavour is locked inside and the piercing lets it escape into the stew.\nOn the split peas: Yellow split peas are easy to find at Indian grocery shops and most large supermarkets. Even a short soak reduces the cooking time and helps them cook more evenly. They should be completely soft and beginning to dissolve by the end — not chalky or firm.\nVegetarian version: Replace the meat with Indian paneer or halloumi, cut into cubes and added in the last 20 minutes of simmering (or pan-fried briefly first for colour). Mushrooms also work well — a mix of cremini and shiitake gives real depth. The stew loses none of its character without the meat.\nOn the potatoes: Fried potato strips are a traditional garnish for gheymeh across Iran, scattered on top of the stew just before serving. Alternatively, use sliced potatoes to make tahdig — the crispy potato crust at the bottom of the rice pot, which is invariably the most contested part of the meal.\n","date":"May 31, 2026","permalink":"https://sirosabzi.com/posts/2026-05-gheymeh-bademjan/","section":"Posts","summary":"","title":"Gheymeh Bademjan: The Stew Where Eggplant Earns Its Keep"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/indian/","section":"Tags","summary":"","title":"Indian"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/mango/","section":"Tags","summary":"","title":"Mango"},{"content":"One Blender, Two Worlds A lassi is already a perfect thing — cold, creamy, fruity, gone in seconds. But add a teaspoon of saffron and a handful of crushed pistachios, and suddenly it is no longer just Indian. It becomes something that belongs equally to the Persian table, where saffron is not a luxury but a reflex, and pistachios appear on everything from rice to ice cream.\nThis version takes the classic mango lassi and gives it that Persian lift. The saffron adds a floral warmth and turns the glass a shade deeper than the mango alone would manage. The pistachios add a faint earthiness and a bit of texture in the garnish. The lemon juice — just a squeeze — keeps it bright and stops the sweetness from becoming heavy.\nIt takes five minutes and tastes like summer.\n🍽 Serves\n2 servings\n⏱ Prep\n10 min\n🔥 Cook\n0 min\n📊 Level\neasy\nIngredients 1 ripe mango, peeled and roughly chopped 250g full-fat yogurt 1 cup (240ml) milk 2 tsp sugar Juice of ½ lemon 1 tsp brewed saffron (see below) A small handful of pistachios, roughly crushed, plus a pinch to garnish Method Step 1 — Brew the saffron. This takes a few minutes of lead time but is worth doing first. See the note below for the full method — it is simple and the result makes a real difference to both colour and flavour.\nStep 2 — Blend. Add the mango, yogurt, milk, sugar, lemon juice, pistachios, and brewed saffron to a blender. Blitz until completely smooth and creamy, about 30–60 seconds.\nStep 3 — Taste and adjust. Try it. If the mango is very sweet, you may not need the sugar at all. If it feels flat, a little more lemon brightens it immediately.\nStep 4 — Serve. Pour into two tall glasses over ice if you like. Finish with a small pinch of crushed pistachios on top.\nHow to Brew Saffron If you are new to using saffron, here is the method — it takes two minutes and unlocks everything the spice has to offer:\nPlace a small pinch of saffron threads in a mortar. Add a pinch of sugar — it helps the threads grind without sticking. Grind gently with the pestle until the saffron becomes a fine orange-red powder. Add 2 small ice cubes directly to the mortar. Leave them to melt slowly. As the ice melts, it draws out the colour and fragrance of the saffron without cooking it. Cold extraction gives more depth than hot water. After 5–10 minutes you will have a small pool of intensely golden liquid. That is your brewed saffron. Use it now, or keep it in a small covered glass in the fridge for up to two days.\nA Few Notes On the mango: The riper the better. A mango that smells sweet at the stem end and gives slightly when pressed is ideal. Frozen mango chunks work well too — blend them straight from frozen for a thicker, colder result without needing ice.\nOn the yogurt: Full-fat gives the creamiest result. A thick strained yogurt (like Greek-style) will make the lassi richer and more substantial; a thinner yogurt will make it lighter and more drinkable.\nOn the saffron: Even a small amount changes the drink noticeably — a gentle warmth and a golden glow that sits just beneath the mango. If you do not have saffron, the lassi is still delicious without it, but the Persian twist is lost.\nOn the pistachios: Unsalted and preferably raw or lightly roasted. If you only have salted pistachios, rinse and pat them dry before using, or simply skip them in the blend and use only as garnish.\n","date":"May 31, 2026","permalink":"https://sirosabzi.com/posts/2026-05-mango-lassi/","section":"Posts","summary":"","title":"Mango Lassi: The Persian Twist on a Summer Classic"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/meat/","section":"Tags","summary":"","title":"Meat"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/saffron/","section":"Tags","summary":"","title":"Saffron"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/split-peas/","section":"Tags","summary":"","title":"Split-Peas"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/stew/","section":"Tags","summary":"","title":"Stew"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/festive/","section":"Tags","summary":"","title":"Festive"},{"content":"More Than a Meal قیمه نثار — the name itself is an offering. Nesar (نثار) means to scatter, to bestow, and this dish lives up to every syllable of it. It is a layered rice from the Qajar era, traditionally prepared for weddings, celebrations, and gatherings worthy of its complexity. The meat is slow-cooked with saffron, cinnamon, and bitter orange peel, then tucked between layers of rice and crowned with a jewel-like scattering of barberries, pistachio slivers, and more of that fragrant orange peel.\nThis is not a quick weeknight dinner. This is a weekend feast — the kind you make when you want to honour your guests, or simply honour yourself.\n🍽 Serves\n4 servings\n⏱ Prep\n60 min\n🔥 Cook\n90 min\n📊 Level\ndifficult\nFor the Meat 400g lamb or beef, cut into 2×2 cm pieces 2 medium onions, finely diced 1 cinnamon stick, broken 3–4 cardamom pods, lightly crushed ½ tsp turmeric Salt and black pepper to taste 1 tbsp tomato paste Brewed saffron (from ½ tsp ground saffron + 3 tbsp ice water) 4 tbsp bitter orange peel slivers (khalal narenj), bitterness removed 6 tbsp barberries (zereshk), rinsed 1 tbsp sugar (divided) 1 tsp rose water 1 tbsp lemon juice 1–2 tsp butter or oil (for the barberries) For the Special Spice Mix (Advieh Gheyme Nesar) This blend is what sets the dish apart. Mix together and set aside:\n1 tbsp ground cinnamon 1 tbsp dried rose petal powder 1 tbsp ground black cumin (zeyreh siyah) A pinch of green cardamom powder (about 2 pods worth) 2 cloves, ground ½ a nutmeg, freshly grated For the Rice 3 cups basmati rice 3½ cups water 1–2 tbsp salt 2 tbsp oil or butter For the Garnish Remaining barberries and bitter orange peel slivers from above 4 tbsp pistachio slivers, soaked 15 minutes and drained 4 tbsp almond slivers, soaked 15 minutes and drained Method Step 1 — Brew the saffron. Grind the saffron to a fine powder and place it in a small glass. Add 3 tablespoons of ice water (not hot — ice is key) and let it steep for at least 15 minutes. The cold extraction pulls more colour and aroma than hot water.\nStep 2 — Remove the bitterness from the orange peel. Place the orange peel slivers in a small saucepan, cover with water, and bring to a boil. Drain and repeat this 3–4 times, discarding the water each time. The peel should taste faintly sweet and floral, with no harsh bitterness remaining.\nStep 3 — Cook the meat. In a wide pot over medium heat, fry the diced onion until deep golden and soft, about 20 minutes. Add the meat and stir well. Break in the cinnamon stick and crushed cardamom, then add the turmeric, salt, and pepper. Stir for a few minutes until the meat is sealed and lightly coloured. Add the tomato paste and half the brewed saffron, stir to coat, then pour in enough water to just cover. Reduce the heat, cover, and simmer for 45–60 minutes until the meat is tender and the liquid has reduced to a thick, fragrant sauce.\nStep 4 — Prepare the orange peel. In a small pan, combine the blanched orange peel with half a teaspoon of sugar and the rose water. Simmer gently until the liquid is absorbed. The peel should be glossy and lightly perfumed.\nStep 5 — Fry the barberries. Melt a small knob of butter in a pan over low heat. Add the barberries with the remaining sugar and stir for about 2 minutes — just enough to warm them through and let the sugar bloom. Set aside half of these for garnish; stir the rest into the meat along with some of the orange peel, the lemon juice, and the remaining saffron. Taste and adjust salt. The sauce should be thick and glossy, not watery.\nStep 6 — Add the spice mix. If you have the advieh, stir a generous pinch into the meat now. Start with a little — the blend is aromatic and assertive.\nStep 7 — Cook the rice. Wash the rice several times until the water runs clear. In a medium pot, bring 3½ cups of water to a boil with the salt. Add the washed rice and cook uncovered on medium heat until the water is absorbed and small steam holes appear on the surface, about 10–12 minutes. Drizzle the oil or butter over the top, cover with a tight lid (wrap it in a tea towel to absorb steam), and reduce the heat to the lowest setting. Steam for 20–25 minutes.\nStep 8 — Layer and serve. Spoon roughly half the rice onto a serving platter. Spread the meat mixture evenly across it, then cover with the remaining rice. Crown the top generously with the reserved barberries, orange peel slivers, and the soaked and drained pistachio and almond slivers.\nBring it to the table whole. Let people see it before the first spoon breaks through.\nA Few Notes On the orange peel: Bitter orange (narenj) peel slivers are available in Persian grocery shops, usually dried and packaged. If you can\u0026rsquo;t find them, a small amount of dried sweet orange peel can work in a pinch, but the flavour is softer and less distinctive.\nOn the spice blend: The advieh is what transforms this from a good meat dish into something genuinely special. Rose petal powder can be found at Persian or Middle Eastern shops. If you make it fresh, it keeps well in a sealed jar for weeks.\nOn saffron: Always grind it to a powder before brewing. The ice water method releases more colour and perfume than hot water — it is worth the extra step every time.\n","date":"May 17, 2026","permalink":"https://sirosabzi.com/posts/2026-05-gheyme-nesar/","section":"Posts","summary":"","title":"Gheyme Nesar: The Rice Dish Fit for a Feast"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/lamb/","section":"Tags","summary":"","title":"Lamb"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/rice/","section":"Tags","summary":"","title":"Rice"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/comfort-food/","section":"Tags","summary":"","title":"Comfort-Food"},{"content":"A Journey to the Perfect Fesenjan Nothing can make you happier than a warm Persian walnut stew in a winter evening. — An ancient unknown Fesenjan lover\nAfter two failed attempts and a kitchen filled with burnt walnut smoke, I finally understood what my grandmother meant when she said fesenjan requires patience. This pomegranate-walnut stew is not a quick dinner—it\u0026rsquo;s a meditation, a slow dance between tart and sweet, earthy and floral.\nThe third time, everything aligned. The walnuts toasted without burning. The pomegranate juice — sour enough to cut through the richness — finally balanced against the walnut paste the way it should. And somewhere in those ninety minutes of simmering, the flavors stopped fighting and started singing.\n🍽 Serves\n4-5 servings\n⏱ Prep\n20 min\n🔥 Cook\n90 min\n📊 Level\nmoderate\nIngredients 1 large onion 200g shelled walnuts 1 cup pomegranate juice (fresh or bottled — use a sour variety) 2 tbsp oil 3-4 cups cooked shredded chicken (or meatballs, or grilled cheese) Salt and pepper to taste Optional: cinnamon, cardamom, saffron for depth Method First, grate the onion. Try to get it as fine as possible. Then press it gently to remove the extra liquid. It makes a difference later.\nSecond, chop the walnuts very fine. Keep going until it almost turns into a paste. It should feel a bit oily when it\u0026rsquo;s ready.\nThird, if using saffron, grind it, then add two ice cubes or 3–4 tablespoons of hot water. Let it sit for at least 10 minutes. Don\u0026rsquo;t rush this part.\nFourth, take a pot and add about 2 tablespoons of oil. Put it on medium heat and fry the onion for just 1–2 minutes. Not more. Then add the walnut paste. Add some cinnamon powder and just a pinch of cardamom (if you have whole pods, crush the seeds and skip the shells). Pour in the saffron. Stir everything well and keep an eye on it so the walnuts don\u0026rsquo;t burn.\nFifth, add cold water. Yes, cold. Lower the heat and let it cook slowly for 1 to 2 hours. You\u0026rsquo;re looking for a thick, rich sauce where the walnut oil is sitting on top. At the end, add pomegranate juice and let it simmer for another 15 minutes.\nThat\u0026rsquo;s basically it.\nServing and Variations You can eat fesenjan with whatever you have around. Bread works fine. Rice is better. If you feel like it, add some small meatballs or pieces of chicken breast into the sauce and let them cook with it.\nVegetarian version: Fesenjan is one of those rare dishes where omitting the meat changes very little. The walnut-pomegranate sauce is so rich and complete on its own that it barely notices the absence. Replace the chicken with grilled halloumi or pan-fried slices of firm cheese — they hold their shape in the sauce and absorb the flavour beautifully. Some people add roasted butternut squash or aubergine instead, which gives the dish an earthier, softer character.\nThe beauty of this stew is its flexibility — it invites interpretation while holding its essential character. That\u0026rsquo;s what makes it timeless.\n","date":"May 16, 2025","permalink":"https://sirosabzi.com/posts/2025-05-fesenjan/","section":"Posts","summary":"","title":"Fesenjan: A Pomegranate-Walnut Love Letter"},{"content":"","date":null,"permalink":"https://sirosabzi.com/tags/pomegranate/","section":"Tags","summary":"","title":"Pomegranate"},{"content":"About This Blog This is a food blog celebrating the art of cooking, with a focus on Persian cuisine and international flavors.\nEach recipe comes with a story—the inspiration, the technique, and the joy of sharing food.\nSirosabzi (سیر سبزی) is a traditional Persian herb and garlic blend, a simple yet essential element of Persian cooking. Like the blend itself, this blog combines various flavors, techniques, and stories into something meaningful.\nFood is memory. Food is love. Food is home.\n","date":null,"permalink":"https://sirosabzi.com/pages/about/","section":"Pages","summary":"","title":"About"},{"content":"","date":null,"permalink":"https://sirosabzi.com/pages/","section":"Pages","summary":"","title":"Pages"},{"content":"Keep the Kitchen Going Every recipe here is a small labor of love — tested, written, and photographed with care. If a dish from this blog made your day a little brighter or your kitchen feel more like home, thank you for thinking of supporting the work. A cup of coffee, a tip, or a share helps keep the recipes coming and the oven warm.\nYou just made my day. Thank you.\n","date":null,"permalink":"https://sirosabzi.com/pages/support/","section":"Pages","summary":"","title":"Support Sirosabzi"}]