Acidic: acidi Astringent: gas Bitter: talkh Bland: bimazzeh Burnt: sookhteh Comforting: delneshin Fragrant: khosh boo Fruity: meevehi Juicy: aabdar Light: sabok Medicinal: mesle dava Mild: melo Minty: na’naaii Oily: roghani Old: mundeh Over-steeped: jooshideh Peppery: felfeli Rich: por mayeh Salty: shoor Sharp or Spicy: tond Smoky: doodi Soft: narm Sour: […]
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 […]
I’m learning the art of Persian cuisine from somewhere deep in Texas and recording my successes here. I hope you enjoy the blog. Nooshe joon!