“Food is central to the lives of Iranians in different ways: medicinal, cultural, philosophical, and historical”
—Ariana Bundy the author of “Pomegranates and Roses: My Persian Family Recipes.”
Persian restaurants are countless around the world and thriving in metropolitan hot spots in the United States. Yet, it's hard to describe the taste of Iran if you haven't experienced a home cooked Persian meal. This rich, exotic cuisine has influenced cooking all over the world—from the sweet and sour that was popular during the medieval era to the beef dishes of India, and the pungent cuisine of South Asia. The warmth of the Persian table will always be central to family gatherings, parties, good times and memories.
The special thing about Persian cuisine is that it goes beyond the taste buds. Many of the recipes are softly blended with vinegar—which is known as an additive cure for almost every disease under the sun, including heart diseases. The sweet sharp mint and vinegar syrup called “Sekanjebeen” is a refreshing healthy drink that can be served with pride.
Pomegranates and Roses is about more than a list of recipes, it reflects passion for cooking, bringing a glimpse of history and the traditional methods of preparing Persian delicacies with a different unique attitude.
To add an exotic flavor to the table I chose the “Taachin” as it is a different way of cooking chicken in a Saffron rice cake along with the easy to prepare “Salad E Shirazi.”
Bon Appétit,
Marianne
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SALAD E SHIRAZI
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Chopping the vegetables to approximately the same size ensures even distribution of the dressing – and the salad looks prettier. Add the vinegar or lemon juice, salt and pepper, olive oil and mint and mix gently. Serve straight away, as the cucumbers tend to release their juices and become limp over time. |
Taachin means 'to arrange everything at the bottom'...
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