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Nishi L.
July 13, 2014
persian cuisine is so close to indian cuisine...would love to experiment with the recipes in my kitchen !
SooChef
April 20, 2014
A good way to put rose water to use is in homemade ice cream. Substitute rose water for vanilla in a plain ice cream.
SooChef
April 18, 2014
I hear a lot of interest about how to use dried rose petals. My father(from Esfehan) uses it as a garnish by crushing a Tspoon along with dried mint on top of his mast-o-khiar(creamy plain yogurt with diced persian cucumbers, raisins & walnuts.) this is a side dish in Iran. But add some dates and dried bread in the mix, and you've got yourself a healthy meal. it is sooo good! Just be sure to use the edible kind of rose petals(not the commercially grown with chemicals & pesticides )): I make my own from my garden.
Sholey A.
April 18, 2014
preserved limes, which with fresh lime juice was always in my mother's khoresh (persian stews) I am glad to see Persian cuisine get some recognition, and want to introduce my daughters to some of these dishes. Still remember delicious baklava and saffron ice cream from Lalla rokh, persian/azeri restaurant tin Boston where I did medical training.
SooChef
February 5, 2014
Fenugreek . It is an essential ingredient in ghormé-sabzi (an all time favorite of mine) though not many people know of it's other uses in dishes particular to smaller regions in Iran.
JJSherman
November 14, 2013
My head is going in circles I am thinking what about a Pomegranate Molasses Rum Cake.
cookinginvictoria
June 21, 2013
Dried Persian limes, if I can source them! Louisa's description of them in the pantry post makes them sound wonderful.
shanc2011
June 20, 2013
Rose petals and rosewater. I've no experience with them, but how impressive do they sound for the next dinner party?
muse2323
June 19, 2013
Oh--so many! Rose water & pomegranate molasses have been mentioned, but I've never even cooked with fresh lemongrass, and I'd love to do that.
ATG117
June 19, 2013
rose petals or rose water. I'd love to strike that perfect, not too flowery balance with them.
ChefJune
June 19, 2013
I still remember the taste when I first tried Duck Fesenjan at Reza's in Chicago. I've been intending to make it ever since then. Time to get going, eh?
MsMora
June 19, 2013
It's been years since I've used sumac and would love to reacquaint myself with it. Its tang was such a welcome flavor accent.
Camille17
June 19, 2013
I've never tried cooking on my own with pomegranate molasses, but my favorite restaurant in Cambridge uses it a lot- maybe it's time for me to give it a try!
creamtea
June 19, 2013
When I visited Iran, we had red-wine cured garlic as an accompaniment to cocktails! They were delicious. I was told the garlic cloves were steeped, sometimes for years, in the red wine "brine" and were very rare and special. I've always wanted to make them.
JudyH
June 19, 2013
I would like to use pomegranate molasses. I returned from a recent trip to Turkey with a bottle and have only used it in salad dressing so far.
fiveandspice
June 19, 2013
Persian cooking is so wonderfully flavorful. I love all the surprising combinations that I'm not used to. It's totally become one of my favorite cuisines. I almost never cook it at home though, which must change. I've never even bought myself pomegranate molasses to use at home. Time to do something about that.
lazychef
June 19, 2013
Barberries! I just picked some up at whole foods and am dying to try something with them.
mikansan
June 19, 2013
I want to cook with sumac. I even bought a little bit of it... still haven't decided how to use it though.
healthierkitchen
June 19, 2013
I plan to try fesenjan. I've had the recipe saved for ages! I do have pomegranate molasses but have used it so rarely and would love to experiment with it more.
Maryam V.
June 18, 2013
I love fesenjan! I will try the recipe from this book as well as many other recipes to post on my blog Phoodographs.com
fivebrowns
June 18, 2013
i would love to try pomegranate molasses! i use date honey/date molasses (silwan) and love it. hunting for pomegranate molasses tomorrow ;)
Greenstuff
June 18, 2013
Lately, I've been thinking of using more tamarind. Until this week, that thought went more towards southeast Asian tamarind crab, but Louisa Shafia's book looks like a keeper. (Then, since you have the tamarind anyway, share your ideas for tamarind crab with me.)
russeaime
June 18, 2013
I would love to try using rose water. I've seen it in recipes for years but still haven't gotten around to trying it!
japancakes
June 18, 2013
I've recently become very interested in incorporating lavender or rosewater into my pastries and cakes!
D5
June 18, 2013
I would like to incorporate sabzi into my every day meals, having been diagnosed with acute kidney failure I need more healthy low/no salt phosphates and potassium recipes for my health. Living in Arizona I can grow all of these in my herb gardens.
Hannah R.
June 18, 2013
Pomegranate Molasses- I can never seem to get the bottle through to the cashier without second-guessing myself and putting it back on the shelf, sighing "I'll never really use this!". Now I will!
Maribel L.
June 18, 2013
I love pomegranate butt have never cooked with it. Would love to try sooner of the recipes in the book that highlight this ingredient.
Annette R.
June 18, 2013
Fesenjan was my gateway drug into persian food - delicious! Always looking for more ways to incorporate pomegranate molasses. ;)
How's I.
June 18, 2013
Young walnuts, the kind in syrup. That and Gochujang are both high on my list. (I have both in my pantry, I'm just waiting for the right time to bring them out.)
mc4hanley
June 18, 2013
I love Persian food, but I'm still trying to master using rose water - can't wait to serve delicious Persian shireenha for all my friends!
Stregakarin
June 18, 2013
I would like to try "sumak", vever usted it, but just bought Za'atar. So I'm very curious.
Isabel S.
June 18, 2013
Rose petals! I've never cooked with them. I am so excited about this book - I love Persian cuisine and fesenjan is one of my favorite dishes.
Mira C.
June 18, 2013
I would love to try using fennel seeds. I've always avoided fennel (not a licorice fan), but I had the seeds on crackers recently, and am inspired to explore!
aixpat
June 18, 2013
I purchased some dried limes on a whim but haven't made much use of them yet. This cookbook looks like a good place to start!
Kukla
June 18, 2013
Here is my recipe for homemade pomegranate molasses:
For the Pomegranate Molasses (makes 1 cup)
• 3 cups 100% Pomegranate juice, no sugar added
• 1/3 cup freshly squeezed orange juice
• 1/2 packed cup organic brown sugar
• 1 cinnamon stick + 2 star anise
1.Combine all ingredients in a medium sauce pan, bring to boil over medium heat, reduce heat to medium- low and simmer, stirring occasionally, until thick and syrupy, for about 1 1/2 hours. Discard cinnamon stick and star anise, cool to room temperature and chill until ready to use. This is an easy way to make pomegranate molasses if you do not have access to a Middle Eastern grocery store, but can get a good quality Pomegranate juice.
For the Pomegranate Molasses (makes 1 cup)
• 3 cups 100% Pomegranate juice, no sugar added
• 1/3 cup freshly squeezed orange juice
• 1/2 packed cup organic brown sugar
• 1 cinnamon stick + 2 star anise
1.Combine all ingredients in a medium sauce pan, bring to boil over medium heat, reduce heat to medium- low and simmer, stirring occasionally, until thick and syrupy, for about 1 1/2 hours. Discard cinnamon stick and star anise, cool to room temperature and chill until ready to use. This is an easy way to make pomegranate molasses if you do not have access to a Middle Eastern grocery store, but can get a good quality Pomegranate juice.
Kukla
June 18, 2013
It is very easy, just like reducing any juice or wines for vinaigrettes or dessert sauces and most of all you can adjust the sweetness and flavors to your taste.
Kukla
June 18, 2013
I made the Pomegranate Molasses for my “Eggplant-Lentil Stew” and then used it also in the recipe for Gozinaki (Georgian Caramelized Nuts Candy.
Susan B.
June 18, 2013
I'd like to try using sumac. Someone gave me a little packet of it but I haven't used it yet.
Karen E.
June 18, 2013
I'm curious about pomegranate molasses, from what I've read, it seems to be the sweet-sour ingredient that pulls together a lot of wonderful recipes,
Jessica M.
June 18, 2013
Tamarind is new to me. The cookbook includes a recipe for tamarind stuffed fish using trout. I am hooked on our local trout so this would be a great one to try first!
Lisa P.
June 18, 2013
that soup sounds amazing! years ago, i shared an office with a girl of persian heritage. she made the most amazing rice! it was "burned" on the bottom of the pan, then flipped over so we could eat the crunchy goodness. i will never forget it. i am also interested in learning more about rose water and herbs and spices.
queencake
June 18, 2013
and another one for the pomegranate molasses.have eaten pomegranate seeds, but have never tried the molasses. best from berlin.
happymontycooks
June 18, 2013
Pomegranate molasses. I would like to try to make my own using pom juice and cooking until it reduces to a nice, thick syrup. Date syrup in place of honey, maple syrup, agave, or molasses. I've made date paste and like how it lends itself to sweet treats but haven't worked with date syrup.
Madeline9
June 18, 2013
I'd like to try cooking with Rose Water. I always see it in the Persian markets but never know what to do with it!
Ida Y.
June 18, 2013
Pomegranate molasses would be interesting! I'd also like to try cooking with tamarind!
True B.
June 18, 2013
Fenugreek is my mystery spice. Toasted it smells nice but how do I work with its bitterness?
scott.finkelstein.5
June 18, 2013
Chinese cheese. God, that would be fun to learn about.
I've been meaning to get my hands on goat for a long time now.
I've been meaning to get my hands on goat for a long time now.
cupcakemuffin
June 18, 2013
I want to try fennel pollen...so far I've decided it's too expensive, but it's going on my birthday list. :)
Jordan
June 18, 2013
I actually just purchased a bottle of pomegranate molasses, but I wasn't really sure how I could use it. I'd love to try making fesenjan!
aargersi
June 18, 2013
This is pitiful, but I have never cooked a fava bean, and it sounds like the time has come to correct that - with baghali polo
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