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.
an easy and quick Halwa made from only 2 main ingredients Pumpkin Puree and Sweetened Condensed Milk. This sweet tastes more similar to Milk Peda / Palgova as we have used condensed milk. It can be prepared in less than 20 mins and best enjoyed when served cold or at room temp.
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.
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.
Traditionally served in Sweden on December 13 to commemorate St. Lucia, Swedish saffron bread is great anytime and makes a fitting accompaniment for breakfast or brunch.
We are all about adding flavor to meals with spices, so we keep it super simple by using only saffron, a spice that comes in thin, red threads. The flavor of saffron is altogether sweet, bitter, and sour. To really get the full aroma and taste of saffron, it needs to be activated by the heat of cooking. In addition to the taste, saffron also imparts a bright, yellow-orange hue to foods.
Each thread of saffron is hand-picked, which makes it the most expensive spice in the world. So this is important to remember: A little goes a long way! All you need are a few threads. Also, it’s best to soak it in a liquid first, or else it will just clump up when you toss it into the dish, making one bite extremely strong and overpowering!