The King of all Persian dishes, Morasa Polow bedazzles the eye with twinkles of red, green, orange and gold. Morasa means jewels and it’s easy to see why this jewelled rice always makes an appearance at major Persian festivals especially weddings; its gems and sweetness is meant to be a harbinger of a sweet and glorious life for the newlyweds. Growing up in Singapore, I was lucky enough to have eaten this on a few occasions, usually during Eid and was always awestruck by the stunning beauty of the dish.
sabzi polo mahi (herb rice and fish) is traditionally served for the Persian new year Norooz. Persian New Year is celebrated every year to signify the beginning of spring and most of the dishes served during Norooz holidays have herbs as a symbol of rebirth, and fish that represents life.
Many people view the carrot as an unlikely preserve ingredient, but carrot jam is surprisingly palatable. Carrot can be defines as a fruit as well as a vegetable. It would have been an occasional Victorian tea-time treat. Carrot jam has always been popular in Middle Eastern cultures.
The flower of Crocus sativus Linnaeus is sterile, because it is an hybrid that has been maintained for centuries because of the value of its stigmas. The reproduction of this plant is done with bulbs. Each flower of Crocus sativus linnaeus has three stigmas of saffron, also called filaments, which are joined by the style.The stigmas are of trumpet shape, they are bright red gradually changing to yellow in the style. Here we tell you how to make fig jam for yourself.
Khoresht-e Fesenjan (Pomegranate-Walnut Stew) is usually made with chicken. If you want to get fancy, you can even make it with duck. And my vegetarian, vegan, and gluten free friends this recipe is made in such way that you all can enjoy it too!
Saffron is a spice derived from the flower of Crocus Sativus, Saffron grows to 20–30 cm and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel. Here we tell you how to make a cup of saffron tea for your nights.
This easy recipe for saffron rice hails from the south of Thailand, where it is often eaten with roast chicken. Saffron rice makes dinner extra special, and is nearly as easy to make as regular rice.
You needn’t own a rice cooker to make this recipe – it’s boiled in a pot on the stove, but tastes very similar to steamed rice. And unlike most saffron rice recipes, this one is fat-free. Note: Because saffron is so expensive, I only use a little bit, then enhance the color by adding turmeric – a spice which also has incredible health benefits (in Thailand, turmeric is known as ‘poor man’s saffron’).
Lemon fudge combines a silky smooth white chocolate fudge with the vibrant taste of tart lemons. This refreshing candy has just the right combination of sweet and sour citrus. This recipe calls citric acid, for which accentuates the tartness of the lemon flavoring. Citric acid can be found in many specialty baking stores and large grocery stores—I found mine in the bulk spices section of a nearby grocery store. It can be omitted if you can’t find it, and your fudge will be a little less tart.