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Pomegranates, Dried Limes, Rose Water
A primer on Persian, a.k.a. Iranian, food.
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Board Topic
Saffron Cooking
to salted boiling water, boil until al dente and floating on top of the pot (about 8 minutes), drain. the proportions below come from “Persian Cuisine” by M.R. Ghanoonparvar. i don’t use the book, because my mom...
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Board Topic
Persian recipes from Zoon's Kitchen...
The cookbook my Iranian husband uses most is M.R. Ghanoonparvar's “Persian Cuisine: Traditional Foods”. There is a second volume on regional foods, also good. The publisher’s page is:...
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