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.
For Clarified Unsalted Butter (Ghee) (Roghan-e kareh)—In a saucepan, bring 1 pound unsalted butter to a boil, cover, and simmer over low heat for 15 to 20 minutes until most of the froth subsides. Remove from heat and allow to cool for 5 minutes. Strain the liquid through a fine muslin cloth or three layers of cheesecloth to separate the clear butterfat from the milk solid. Seal and keep in your refrigerator. Ghee, a staple for the Persian kitchen, is used for cooking rice and pastries and has a wonderful flavor.
© 2007 From New Food of Life by Najmieh Batmanglij by permission of Mage Publishers