Persian Cooking
The New York Times / Sara Dickerman
10-Jun-2009 (5 comments)

I first discovered Persian food when I lived in Los Angeles in the ’90s, working as a line cook. While I had previously thought, naïvely, that there was something somewhat novel and Californian about using fruit in savory dishes, here was an Old World cuisine that offered up blushing rice with sour cherries (albalu polow) and chicken stewed with pomegranate and walnuts (fesenjan).

>>>
recommended by bahram9821

Balatarin
Share/Save/Bookmark

 
IRANdokht

two small errors

by IRANdokht on Wed Jun 10, 2009 01:00 PM PDT

As "uh" pointed out, we do not use the expression the way this lady was told. Noon zireh kabob is the endearing term used for the sister of one's wife and not anyone else.

Also Angoosht doesn't have split chick peas in it.

But the rest of the article was so precise and the description of Persian food so mouthwatering that one can easily get over those small mistakes.

IRANdokht


  •  
default

how exactly would you say

by uh (not verified) on Wed Jun 10, 2009 10:27 AM PDT

how exactly would you say "you are the bread beneath my kabab".

merci!


  •  
Monda

Nice write up

by Monda on Wed Jun 10, 2009 08:55 AM PDT

Thanks Bahram for sharing. I should try those places next time I'm in the area.


  •  
IRANdokht

very interesting

by IRANdokht on Wed Jun 10, 2009 07:07 AM PDT

Thank you Bahram khan!  I really enjoyed reading this article. Great find!

IRANdokht


  •  
Abarmard

Thanks Baharam

by Abarmard on Wed Jun 10, 2009 07:02 AM PDT

Sounds tasty


  •