As I may have mentioned in a previous post, one of the things I find utterly amazing about Persian cooking and cooking in general is how a collection of ingredients can take on a totally different identity when they come together ….
After another busy week at work, feeling poorly and running & swimming daily, my body and mind are in desperate need of some TLC tonight and as I am completely enamoured by all things food it had to be something to eat…
Green cardamon has a slightly resinous and aromatic flavour and I find is best used in sweet dishes than black cardamon. Black cardamon is great to use if you want to add a touch of smokiness and a coolness similar to mint to a dish…..
Rose is one of the main flavours of Persian cooking along with Turmeric, Saffron, Pomegranate and Cardamon. Pull up a chair at any Iranian restaurant and you’ll be sure to find something flavoured with Rose on the menu. ….
These things are the reasons that so many people misunderstand rice and see it as just a filler ‘the side’ the ‘support act’….
Today we are lucky enough to live in a society where you can sample tastes and sounds of different cultures if you just cross the road…..
I have loved cooking for as long as I can remember. I think in-fact it probably was my first love. There is something so satisfying ….
I can’t remember exactly why but my Uncle had, by the time we arrived back, covered the choux pastry that my Aunt had left out to settle with a damp cloth …….
I did what all great procrastinators do and I grabbed a coffee and sat down…