To help us learn more about Persian (a.k.a. Iranian) food, we turned to culinary authority Najmieh Batmanglij. In addition to insight on Persian culinary traditions, she provided us with recipes from her book New Food of Life.
What to buy:
Sahlab is a starch made from a powdered root. Both it and mastic are available in specialty food stores. The sahlab available in the US is mixed with cornstarch, that’s why 4 tablespoons are necessary.
Rose water can be purchased at Middle Eastern markets or online at Kalamala.com.
Variation: You may simply use 1 pint vanilla ice cream. Add frozen cream pieces, saffron-rose water, and slivered pistachios. Mix well.
© 2007 From New Food of Life by Najmieh Batmanglij by permission of Mage Publishers