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The Flavors of Persia


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Persia was the trade hub for the ancient world. Animals, textiles, metals, gems and foodstuffs all passed through its ports. Ancient Persia was quite the cosmopolitan empire with influences from India, Egypt, Syria and more.

The foods of Persia are exotic and reflect thousands of years of tradition. Pomegranates, pistachios, rose water and almond pastes are just a few of the flavors of Persia that we cherish today.

Jews have a long tempestuous history in Persia that dates back to biblical times. The books of Isaiah, Daniel, Ezra, Nehemiah, Chronicles and Esther contain references to Persia. Present day, Iran is the home to the largest Jewish community living in a Muslim-majority country.

Chef’s comment: Where has this food been all my life? Persian food has the same sensibility that I have with ingredients and how to handle them. The cuisine takes advantage of seasonal and fresh ingredients. There are no bags of frozen vegetables, over processed packaged products or jars of dusty dried herbs. This food scream fresh. The flavors are simple and elegant. I love it!

Here are some delicious recipes for your perfect Persian Purim Seudah:
Herbed Meatballs with Rice – Kufteh Berenji
Celery and Mint Khoresh
Saffron Rice
Rosewater Rice Pudding

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About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com




3 Responses to The Flavors of Persia

  1. What is a Persian spice mix? If it is not available, how can I make it on my own?

  2. you can easily make your own mix called advieh. There are many variations so feel free to make it your OWN!
    mix equal parts cinnamon, coriander, cardamom, sesame seeds and cumin. A classic advieh has rose petals in it. I had a hard time finding organic dried rose petals so I added a drop of rosewater to the sauce and ended up with great flavor and aroma.

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