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    You are in: Home / Community Forums / Middle East & North Africa / JANUARY 2012 NA*ME TAG!
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    JANUARY 2012 NA*ME TAG!

    Go to page << Previous Page  1, 2, 3 ... 10, 11, 12
    UmmBinat
    Tue Jan 31, 2012 8:35 pm
    Food.com Groupie


    Thank you, if I didn't already say that, and for the photographs too.
    UmmBinat
    Wed Feb 01, 2012 12:12 pm
    Food.com Groupie
    I just realized I don't have the dried barberries I want to use in Cookgirl's Na*me-Inspired Roasted Squash (Vegan Friendly)

    A Iranian shop visit is required soon anyway so besides the barbarries and my typical stock up on Iranian rose water and real good saffron what else is recommended? Any suggestions?
    UmmBinat
    Wed Feb 01, 2012 12:16 pm
    Food.com Groupie
    and I will also get Persian rice, much better for tadig!
    Sephardi Kitchen
    Wed Feb 01, 2012 12:27 pm
    Experienced "Head Chef" Poster
    Dried limes! I cannot find them anywhere besides at Iranian shops, and they are indispensable to certain recipes (even though many claim you can substitute lime juice, it isn't the same).

    Pickled/Sour Grapes (frozen)- called goureh, also used in many different khoresht recipes.

    Fresh (or frozen fresh) fava beans- for Baghali Polo! I don't know about you, but they are almost never sold around here, and I've only ever found them in larger cities with Persian groceries.

    Frozen or canned sour cherries for albaloo polo

    Sangak, or other Persian breads that are too difficult to bake at home- my fiance's family buys a whole suitcase of bread when they visit LA, and keep it in the freezer until their next visit to replenish the supply haha.

    Zoolbia, Bamieh or any other Persian sweets to treat yourself to when you get home icon_biggrin.gif
    Cookgirl
    Wed Feb 01, 2012 12:39 pm
    Forum Host
    Sephardi, what is the closest Western equivalent to Persian rice?
    Cookgirl
    Wed Feb 01, 2012 12:44 pm
    Forum Host
    UmmBinat wrote:
    I just realized I don't have the dried barberries I want to use in Cookgirl's Na*me-Inspired Roasted Squash (Vegan Friendly)

    A Iranian shop visit is required soon anyway so besides the barbarries and my typical stock up on Iranian rose water and real good saffron what else is recommended? Any suggestions?


    Don't feel obligated to go to the store on my account!

    icon_redface.gif
    Sephardi Kitchen
    Wed Feb 01, 2012 12:47 pm
    Experienced "Head Chef" Poster
    I always get good-quality basmati rice from an Indian/Middle Eastern grocery store. Here, it usually goes for about $10-15 for a 10 lb bag. You rinse it in cold water a few times until the water runs clear, to get the starch out. That prevents it from being sticky. I believe that is the rice that my fiance's mom buys too, if she doesn't get it from a Persian store in LA.
    Elmotoo
    Wed Feb 01, 2012 2:25 pm
    Forum Host
    whoa it's February! I'll have a new thread up in the morning...off to fix early dinner for dancer with early classes today. icon_wink.gif happy cooking!

    Beth
    UmmBinat
    Wed Feb 01, 2012 2:37 pm
    Food.com Groupie
    Sephardi Kitchen wrote:
    Dried limes! I cannot find them anywhere besides at Iranian shops, and they are indispensable to certain recipes (even though many claim you can substitute lime juice, it isn't the same).

    Pickled/Sour Grapes (frozen)- called goureh, also used in many different khoresht recipes.

    Fresh (or frozen fresh) fava beans- for Baghali Polo! I don't know about you, but they are almost never sold around here, and I've only ever found them in larger cities with Persian groceries.

    Frozen or canned sour cherries for albaloo polo

    Sangak, or other Persian breads that are too difficult to bake at home- my fiance's family buys a whole suitcase of bread when they visit LA, and keep it in the freezer until their next visit to replenish the supply haha.

    Zoolbia, Bamieh or any other Persian sweets to treat yourself to when you get home icon_biggrin.gif


    Wowie thanks!!

    White dried limes, which I already have on hand is a good idea. They are also Iraqi Sephardi so you can find them in Iraqi owned shops as well. And although I have never tried the lime/lemon juice/peel substitutions it would definitely be a different flavour and I recommend against those substitutions in my recipes.

    I will look for goureh in the frozen section. What is khoresht? Stew?

    Oh that's right I wanted to try an Iraqi recipe that called for fresh fava beans so I will look for those as well!

    I will also look for sour cherries. I think I have seen them in jars in our local grocer that carries international foods which is actually located in a Jewish district. Can you tell me what albaloo means? Sour cherries?!

    Oh bread is a wonderful thing so are sweets in the taste department but we can't have that stuff being gluten free/yeast free and me I want to go sugar free! That's alright though as you just recommended me a ton of new things to try. And I wouldn't be surprised if DH ends up buying a sweet or a few.

    Thanks Sephardi!
    UmmBinat
    Wed Feb 01, 2012 2:41 pm
    Food.com Groupie
    Cookgirl wrote:
    UmmBinat wrote:
    I just realized I don't have the dried barberries I want to use in Cookgirl's Na*me-Inspired Roasted Squash (Vegan Friendly)

    A Iranian shop visit is required soon anyway so besides the barbarries and my typical stock up on Iranian rose water and real good saffron what else is recommended? Any suggestions?


    Don't feel obligated to go to the store on my account!

    icon_redface.gif


    Haha,

    Don't you know Iranian food is my love?

    I have been wanting to go for a week and a half already. Your recipe just helped it along.
    UmmBinat
    Wed Feb 01, 2012 2:44 pm
    Food.com Groupie
    Sephardi Kitchen wrote:
    I always get good-quality basmati rice from an Indian/Middle Eastern grocery store. Here, it usually goes for about $10-15 for a 10 lb bag. You rinse it in cold water a few times until the water runs clear, to get the starch out. That prevents it from being sticky. I believe that is the rice that my fiance's mom buys too, if she doesn't get it from a Persian store in LA.


    Are you Iranian or just fiance?

    I think you left out the long soaking part?

    I have found a rice, I call Persian because it is packaged by a Persian company in a Persian shop which I love to buy. Maybe it is Basmati but it doesn't say. I also buy an Indian Basmati rice from a Middle Eastern shop but it is definitely different from the other one, in texture, look and taste.
    Sephardi Kitchen
    Wed Feb 01, 2012 2:59 pm
    Experienced "Head Chef" Poster
    UmmBinat wrote:
    Sephardi Kitchen wrote:
    I always get good-quality basmati rice from an Indian/Middle Eastern grocery store. Here, it usually goes for about $10-15 for a 10 lb bag. You rinse it in cold water a few times until the water runs clear, to get the starch out. That prevents it from being sticky. I believe that is the rice that my fiance's mom buys too, if she doesn't get it from a Persian store in LA.


    Are you Iranian or just fiance?

    I think you left out the long soaking part?

    I have found a rice, I call Persian because it is packaged by a Persian company in a Persian shop which I love to buy. Maybe it is Basmati but it doesn't say. I also buy an Indian Basmati rice from a Middle Eastern shop but it is definitely different from the other one, in texture, look and taste.

    My fiance was born in America, but both his parents are Iranian, and came to the US just before the revolution. I'm not Iranian (my dad is an Argentine-born Sephardic Jew, mom is American), but love the cuisine and have been learning a lot of Persian recipes since meeting him.

    And yes, traditionally you soak the basmati rice. There are actually many different ways of preparing rice in Iran, with regional variations. Most places do soak the rice, but not all. I find that soaking doesn't seem to make a huge difference, and my fiance's mom does not soak rice, just rinses it many times. I believe in the Gilan Province (Northern Iran I think-correct me if I'm wrong) the rice is actually prepared just like regular white rice- it is added to the water, which is then brought to a boil- no rinsing or straining. The polo method of cooking rice is the most common (and to me, most difficult), where the rice is rinsed, soaked, added to salted boiling water until halfway cooked, drained, rinsed in cold water, and then returned to the pot and steamed.
    If I'm just cooking rice for myself, I will usually rinse it until the water is clear, then cook it like regular rice (with a 2:1 ratio of rice to water). It still comes out non-sticky and very comparable to polo, without the extra work. If I'm trying to impress someone or want a tadig I'll do polo properly icon_smile.gif

    And to answer your earlier questions:
    Yes, khoresht (or the "khoresh") is a Persian stew, containing some sort of meat, onions, and often vegetables/herbs.
    I believe albaloo simply means "cherries", so "albaloo polo" means "cherry rice".
    UmmBinat
    Wed Feb 01, 2012 3:26 pm
    Food.com Groupie
    Very interesting. Thank you
    Elmotoo
    Thu Feb 02, 2012 7:56 am
    Forum Host
    Love all the info, Sephardi icon_smile.gif

    February thread is up & running....

    UmmBinat is IT!
    Elmotoo
    Tue Feb 07, 2012 9:17 pm
    Forum Host
    Elmotoo wrote:
    tagging awalde's Sweet Lassi With Spices icon_biggrin.gif

    elmotoo is IT.
    xo Bethie


    made, enjoyed & reviewed!

    xo Bethie
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