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an iranian food question

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an iranian food question

jen kalb | Sep 11, 2000 03:06 PM

I recently purchased powdered dried kashk and dried sour grapes at an iranian store. I am assuming that I can add water to these and get the equivalent in liquid kashk or verjus for cooking iranian dishes, but my iranian cookbook doesn't suggest how to use these dry products or any dilution rate. Any suggestions?

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