Author: Margaret Shakibaie
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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…
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Salep
Salep is the unusual thickener behind the delightfully stretchy texture of Persian ice cream. It is used in tiny amounts, but it changes an ordinary frozen mixture into something elastic,…
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Rose Water
Rose water is used extensively in Persian and Middle Eastern cooking, particularly in sweets, syrups and celebratory desserts. Its perfume can be beautiful, but it can also overpower a dish,…
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Tomato Paste
Tomato paste is a small ingredient that does a great deal of work in Persian cooking. A spoonful gives stews, soups and rice dishes a deeper colour and a concentrated…