These Persian Ingredients are a Must in a Persian Cuisine

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Persian cuisine is considered as one of the diverse and nutritious cuisine in the world. The ethnic and traditional rice-based food consumed in Iran is commonly used by the people all over the country. Discovering Persian food is like lifting the lid off a treasure box full of surprises. The green cardamom and pink rose petals is being surpassed by the heady scent and flavor of red saffron and golden turmeric.

Ever wonder what types of ingredients that Persian cuisine has that creates a distinctive taste and flavor that gives every cuisine an unmistakable taste? Here are the five key ingredients for having the best Persian cuisine:

Dried Limes, limoo omani

Dried limes provide an intense lime flavor which could sometimes be bitter and sweet. However, compare to other limes, dried limes are more intense due to the combination of its juice and rind. Dried limes, as part of the Persian cuisine are used in soups and stews. Unlike cinnamon sticks and bay leaves, dried limes are cut up and sprinkled in the dish.

Green Herbs, sabzi

In Persian cuisine, the fresh and dried green herbs are considered as important ingredients. It becomes both a flavor component and the main ingredient of the dish. Herbs that are usually used in any Persian dish are mint, cilantro, dill, parsley, chives, basil, tarragon, and fenugreek. Marjoram and oregano, on the other hand commonly makes occasional appearances. Dried spearmint and dried dill weed are considered as de rigeur in a Persian kitchen.

Rose Water and Rose Petals, golab and barg-e gol

Rose water in Persian cuisine is almost equivalent to vanilla extract. Rose water can commonly be found in baklava, cookies, rice pudding, and ice cream. Rose petals give a surprisingly savory flavor to rice as well as graceful garnish for yogurt and salads.

Saffron, zafaran

Saffron, zafaran is usually used in any Persian cuisine for flavoring entrées, desserts, and rice. This Persian ingredient is quite expensive, yet popular for its capacity to flavor the whole dish with only a teaspoon or less.