Everything you need to know about the pantry staples of Persian cuisine.
; the resulting liquid is then used for cooking. Most of the time it is poured on top of a pile of steamed rice dishes. It is also used in custard-like sweets, halvās, ice creams, and some hot and cold beverages. You can make liquid saffron in small batches and refrigerate any unused liquid in an airtight container—it should last a few weeks. Store dry saffron in an airtight container in a dark, cool, dry place.is the next most frequently used spice in Persian cookery.
Dried limes are used both whole and ground. When used whole, the outer brittle skin is pierced in a few places and simply dropped into braises and stews at the beginning of the cooking process. Whole dried lime is a key ingredient in two of the most popular and well-known braises: yellow split pea khoresh and ghormeh-sabzi khoresh . In ground form, it’s used as a condiment and is sprinkled on cooked and raw dishes right before they are served.is the variety used in Persian cookery.
Due to its limited supply, the high-quality rice grown in Iran is difficult to find in the West . The most precious varieties of rice grown in Iran include: dom-siāh , amber-boo , darbāri , and sadri . Compared to Indian or Pakistani basmati rice, Iranian rice varieties are more aromatic and result in longer grains of cooked rice. High-quality Indian or Pakistani basmati rice is an excellent alternative.
A unique aspect of Persian rice cookery is the method in which the rice is cooked twice―parboiled first, drained, and then steamed. This yields a light, fluffy, and fragrant mound of rice where each grain is separate and plump. In addition to savory dishes, rice plays a major role in Persian sweets such as sholeh-zard or masghati .Contemporary Persian noodles, whose primary ingredients are wheat flour, water, and salt, are still made in a similar fashion to their ancient relatives .
These ribbon-like wheat noodles are primarily used in some thick soups and rice dishes. Two popular noodle dishes are āsh-é-reshteh and reshteh-polow . If you can’t find them,
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