Easy Persian Recipes in English

Spinach

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A green leafy vegetable high in iron. Use either English spinach or Baby spinach leaves.

Salep

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A white flour made from grinding the dried tubers of an Orchid species.Salep is the “secret ingredient” to Persian Ice cream or Bastani Salabi. salep is more commonly used in Continue reading

Rose Water

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Rose water, a by product of the production of Rose Oil is used extensively in Persian and Middle Eastern Cuisines. Rose Water can have an overpowering effect, so use sparingly Continue reading

Tomato Paste

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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 Continue reading

Dried Lime

Dried Lime

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Dried Lime

Dried Lime

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 Continue reading

Kheeyar Shoor

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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 Continue reading

Kashk

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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

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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 Continue reading

Okra

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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 Continue reading

Almonds

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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 Continue reading