Traditional Tomato Paste is strong, thick and slightly sour. It is used to add a rich summer flavour to the winter soups and stews of Iran. Always try to use a Persian or Middle Eastern variety of Tomato Paste as it seems to be richer and slightly more sour than the varieties produced in the west. If using a western variety a little lemon juice added will enhance the flavour.
Also known as
Limoo Amani, or dried lime is used extensively in Persian recipes as a souring agent. Used either whole, or crushed, these dried limes are available from Persian or Afghani grocery stores. They are easily dried at home with details in the Hints and Tips pages.
A salted pickled cucumber in brine and herb. These range in size from small, gherkin size to as big as a dill cucumber. Specifically, these do not have any sugar added in the pickling process.
A thick buttermilk. Available as a dried powder or bottled. kashk can be found in Persian or Afgani grocery stores. Substitute kashk with thickened fresh buttermilk, sour cream or thick yoghurt.
Ghee or clarified butter is butter that has been slowly boiled to remove excess water. Ghee has a higher boiling point than butter making it a fair better choice for cooking with high temperatures. Ghee is available from the supermarket, or Indian, Persian and Afghani grocery stores.
Also know as
Okra is a green vegetable that is eaten widely in the Middle East and Northern Africa. It is well known for its slimy goo that the seed pod produces once cut. The green okra seed pods are a tapered, oblong shape with ridged skin.Look for fresh okra smaller than about 10-12cm long otherwise if they are any larger, they may be tough and fibrous. okra is becoming more readily available in fruit and vegetable shops when in season. They are available canned or frozen.
Also know as
Almonds are widely used in Persian Cooking. They are used in a variety of forms from salted almonds in adjil to slivered almonds in the Shireen Polow and ground almonds in the delightful Almond Macaroons.
Adjil is a mix of nuts, seeds and dried fruits. The mix is totally a personal thing with some families preferring more seeds (tokhmeh), pumpkin seeds, sunflower seeds etc, while some families will add more nuts. There are two types of Adjil, sweet or salty. The sweet mixture lending heavily towards a variety of dried fruits and unsalted nuts and seeds and the salty mixture mainly roasted and salted nuts and seeds.
A simple and easy pastry to serve as an appetiser or a simple lunch.
Marinated Persian Feta Cheese is a wonderful accompaniment to a light lunch or breakfast. And it is a healthy choice. Feta cheese is considered to be one of the healthiest cheeses available.
True Persian feta cheese is made from goats or sheep milk making it easier to digest than cows milk based cheeses, combined with olive oil this side dish a healthy addition to a salad or with Persian Barbari Bread as a popular breakfast.
I usually keep this oil mixture constantly adding more feta cheese when it is finished, and topping with more oil and herbs and spices. The perpetual marinating oil.
Keep the jar in the fridge for longer storage. The olive oil will solidify when in the fridge. Just leave it on the shelf for an hour or so before serving to return the olive oil to liquid.
The marinating olive oil itself is wonderful as a dipping oil for bread, and can be used as a salad dressing mixed with a little lemon juice or the tart verjuice often used on Persian kitchens.
Mixed Pickle or Torshe Makhloot is only one of the many versions of pickles coming from the Persian Kitchen. Generally any fresh, in season vegetable can be used. The torshe is traditionally made once a year when the required vegetables are fresh and the family would make enough to last the year.
