 Biran bhaat &Forashor Dail, a traditional Sylheti breakfast | |
| Alternative names | Forash bisi |
|---|---|
| Course | main dish |
| Place of origin |  Bangladesh |
| Region or state | Sylhet |
| Main ingredients | onion, oil andturmeric |
Forash (Bengali:ফরাস) is aleguminouswinter crop often featured inBengali cuisine[1] It is a kind ofFrench bean, hence the name "Forash" which means French inBengali. As a vegetable, it is similar tobeans. Raw Forash is cooked as a vegetable, though the main part is itsseeds. Forash is usually cooked with fish and meat. It is served withcooked rice androti.[2]
Forash first came to Sylhet from France. This is why it is called Forash inSylheti language. This vegetable is grown well in the alluvium soil ofSylhet.[3] Because of its popularity among the worldwide Sylhetis,[4] it is exported to several countries including England, America and Canada.[5]
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