Instructions, Appendices, & Glossaries

Ingredient Translations

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Sometimes I’ll have a recipe that calls for an ingredient, like “Golpar” for example, and when I don’t see that in my spice cabinet I’ll run out to get some. Once I get to the store, I’ll discover that “Golpar” is just the Farsi word for “Angelica,” of which I have plenty at home.

When cooking or discussing dishes with Persian friends, cross referencing our vocabulary for ingredients is a regular occurrence. Here’s a list of common ingredients, with a wiki link for visual reference:

Ajuwan: Zireh-ye kuhi

Alfalfa: Yonjeh

Allium: Barhang

Allspice: Felfel-e bahareh

Almond: Badam

Almond slivers: Khalal-e badam

Angelica: Golpar

Anise: Badian

Apple: Sib

Asparagus: Marchoubeh

Baking powder: Gard-e nan

Baking soda: Jush-e shirin

Barberries: Zereshk

Barley: Jow

Basil: Reyhan

Bay leaf: Barg-e bu

Beef: Gushte gâv

Bergamot: Baderang

Bitter orange: Narenj

Bitter orange molasses: Rob-e naranj

Borage: Gol gab sabun

Bread: Naan

Bulgur & yogurt patties: Tarkhineh

Cabbage: Kalam

Cactus: Zaban-e madar shohar

Cantaloupe: Garmak

Caraway seeds: Zireh-ye siah

Cardamom: Hel

Cardoon: Kangar

Caster oil: Roghan-e karchak

Celery: Karafs

Cherry: Gilas

Chestnut: Shah balut

Chickpea: Nokhod

Chicory: Kasni

Chinese or wild olive: Senjed

Chives: Tareh

Cilantro weed, coriander seeds: Gishniz

Cinnamon: Darchin

Cloves: Mikhak

Clover: Shabdar

Coffee: Ghahve

Cucumber: Khiar

Cumin: Zireh-ye sabz

Curry powder: Kari

Date: Khorma

Dill: Shivid

Dried apricot: Qeysi

Dried persian lime: Limoo Omani

Persian lime powder: Gard-e limoo omani

Dried pomegranate arils: Nardun

Fava bean: Baqagli

Fava bean (yellow): Baqali-e zard

Fennel: Razianeh

Fenugreek: Shanbalileh

Fig: Anjir

Fruit: Miveh

Garden cress: Tartizak

Garlic: Sir (Seer)

Ginger: Zanjebil

Golden plum: Alu zard

Grape molasses: Shireh-e angur

Grapefruit: Tosurkh

Green fava bean or lima bean: Baqali

Hazelnut: Fandogh

Heart of palm: Taruneh

Hemp seed: Shahdeneh

Hyssop: Zofa

Iris: Zanbagh

Japanese quince: Bah-e japoni

Jasmine: Yas

Jujube: Annab

Kidney bean: Lubia quermez

Lamb’s Lettuce: Shirinak

Leek: Tareh farangi

Lemon verbena: Behlimu

Lentil: Adas

Licorice: Shirin bayan

Lime or lemon juice: Ablimu

Malt wheat or wheat sprout flour: Ard-e javaneh-ye gandom (sahan)

Mango: Anbeh

Marjoram: Marzangush

Meat sauce, 1 inch chunks of meat, sauteed & seasoned: Qormeh

Medlar: Azgil

Millet: Arzan

Mint: Na’na

Mulberry: Toot

Mung bean: Maash

Musk willow: Bidmeshk

Mustard: Khardal

Nigella seed: Siah-daneh

Noodle: Reshteh

Nut mix: Ajil

Nutmeg: Jowz-e hendi

Oat: Jow-e dosar

Okra: Bamieh

Olive oil: Roghan-e zeytun

Onion: Piaz

Orange (bitter or Seville): Narenj

Orange (sweet): Porteghal

Orange blossom: Bahar narenj

Orange molasses (bitter orange): Rob-e narenj

Orange peel: Pust-e portegal

Oregano: Avishan-e kuhi

Parsley: Ja’fary

Peach: Hulu

Pear: Golabi

Peppermint: Sussan anbar

Persian cheese: Panir

Persian pickles: Torshi

Persian shallot: Musir

Persimmon: Khormalu

Pinto bean: Lubia chiti

Pistachio: Pesteh

Pistachio slivers: Khalal-e pesteh

Pomegranate molasses: Rob-e anar

Poppy: Shagayegh

Poppy seed: Daneh-ye khash-khash

Potato: Sibzamini

Powdered orchid root: Sahlab

Prune: Alu

Purslane: Kholfeh

Quince: Beh

Radish: Torobcheh

Raisin: Keshmesh or kishmish

Rhubarb: Rivas

Rice: Berenj

Tahini: Ardeh

Rose geranium: Shamdani-e mo’atar

Rose petals: Gole-e sorkh

Rose water: Golab

Rosemary: Aeklil-e kuhi

Rye: Chavdar

Saffron: Za’feran

Sage: Maryam goli

Sesame: Konjed

Shrimp: Meygu

Small, 1/2 inch cubes of meat, sauteed & seasoned: Qeymeh

Sorrel: Torshak

Soup, hearty: Osh

Sour cherry: Albaloo

Spice mix, Persian: Advieh

Split peas (yellow): Lapeh

Spring onion or scallions: Piazcheh

Sprouts: Sabzeh

Star anise: Badian-e khatai

Steamed red beets: Labu

Sugar crystals: Nabat

Sugar-coated almonds: Naghl

Sumac: Somaq

Summer savory: Marzeh

Sun-dried yogurt: Kashk

Tamarind: Tamr-e hendi

Tangerine: Narengi

Tarragon: Tarkhun

Tea: Cha’i

Thyme: Avishan-e shirazi

Tomato paste: Rob-e gojeh farangi

Tongue: Zaban

Tripe: Sirab shirdun

Turmeric: Zardchubeh

Turnip: Shalgham

Unripe grapes: Ghureh

Unripe plum or baby green plum: Gojeh sabz

Valerian: Sombolative

Vanilla: Vanil

Verjuice (unripe grape juice): Ab-ghureh

Vinegar: Serkeh

Vinegar syrup: Sekanjebin

Walnut: Gerdu

Watercress: Balaghuti (shahi)

Wheat bran: Sobus-e gandom

Wheat sprout pudding: Samanu

Wild celery: Karafs-e kuhi

Wild leek: Valak

Wild Thyme: Kakuti

Wine: Mey

Yogurt: Mast

 

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