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:
Pomegranate juice has exploded in popularity and is now available at most high-end grocery stores and online.
You may substitute pomegranate juice or paste with 1 cup liquid tamarind.
© 2007 From New Food of Life by Najmieh Batmanglij by permission of Mage Publishers
Beverage pairing: J Pinot Noir, Russian River Valley. This red wine has enough finesse to go with fish, but the addition of the pomegranate juice and stuffing to this dish makes it squarely a red-wine dish. Pinot’s soft, juicy, bright fruit is perfect to complement the food without overwhelming it.
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