Author: Margaret Shakibaie
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How to Make Thick Yogurt
How to Thicken Yogurt for a Creamy, Delicious Treat Nothing is better than a good thick yogurt as a side dish to Persian Khoresh and polo rice. If you are…
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Persian Rice Cooker
A Persian rice cooker is a must for perfect Persian rice every time. A Persian Rice Cooker (Polo Paz) is a secret weapon to good tahdig. Be sure that when…
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Saucepans
Good quality saucepans are a must for Persian cooking, as an even transfer of heat will result in even cooking. A large saucepan is required for the cooking of rice…
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Colander
A colander is needed for straining the rice once it has been par boiled ready to put back into the saucepan for the steaming process. Too big holes will result…
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Pressure Cooker
A pressure cooker makes life easy for the busy cook, allowing for stews, Khoresht and other time-consuming dishes to be prepared at the end of a busy day.
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Rice Serving Dish
A round serving dish is essential for serving a good rice. The dish must be about 4 – 6 cm in diameter larger than the container in which the rice…
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Food Processor
A food processor is a must in a busy kitchen. Choose a large-bowl model that is easily cleaned. One that can be pulled apart and put in the dishwasher is…
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Zereshk – Barberry
Zereshk are the tiny ruby-red berries that make a Persian rice platter instantly recognisable. Their bright sour flavour is a lovely surprise against buttery saffron rice, and only a small…
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Yoghurt
Plain yoghurt is one of those ingredients I always like to have in the fridge. In Persian cooking it can be a cooling side dish, a creamy dip, a refreshing…
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Tahdig
Tahdig, literally “the bottom of the pot”, is the crunchy crust formed at the bottom of the rice dish resulting from the temperature increase at the end of the cooking…
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Spinach
Spinach is one of the easiest greens to use in a Persian kitchen. Fresh English spinach, baby spinach or frozen chopped spinach can all work, depending on the recipe. It…
