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:
Advieh is a mix of numerous herbs, the most common of which are cumin, cinnamon, cardamom, and dried rose petals. It can be found in Middle Eastern markets or at Kalustyan’s.
Canned orange segments or tangerines in syrup may be substituted for fresh oranges and sugar. This dish may also be made without carrots.
© 2007 From New Food of Life by Najmieh Batmanglij by permission of Mage Publishers
Beverage pairing: Mastroberardino Novaserra Greco di Tufo, Italy. With carrots, almonds, saffron, and oranges, this dish will be good with a wine that has a little spice, earth, and nutty richness. Greco di Tufo, a grape from Southern Italy fits this profile. The wine isn’t as complex as the dish, but in this case that’s a good thing.
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