Grape syrup is obtained by boiling the juice of grape in a specified period of time. Of course it has some other processes so that the syrup remains for a long time, without putting in the refrigerator. Thus it remains for two or three years in the room temperature ( it should not exposed to sunshine). It is very sweet and energetic. Also, Some villagers use a process that changes the syrup to a half-solid substance like ice cream, but when it is heated, changes into syrup again. I used it solely with vegetable oil as a simple food but people use it is some other food such as fesenjan, a kind of Kufte stew and so on. Old people made an sweet food that is a type of Halvah (in the workshops) that was eaten with bread or used as a desert after lunch or dinner. Now some factories make the same but instead of using grape syrup use sugar that has a little different taste. Nonetheless, I know a town near Shiraz that the same original one is made there in some workshops. The other ingredient of this sweet food is sesame. A workshop that produce traditional Halvah Ardeh with grape syrup An industrial one
@Mans, if I had the money and time, I'd be on a plane to Iran just for dinner. You've got some very appealing things going on in your posts.
'Home food delivery for counties in PA, NJ, DE'... What? LOL, that just jumped out at me, been there. Replace MD for NYC and you'd have me covered everywhere I've been in the US. Also, that's some good burger porn/advice right there.
Yes well, I think we all have been there at some point with burger shrinkage, and now we know how to not have that problem.
lain, you welcome The doors of Iran are open for all visitors. I say honestly, people and organizations of Iran are very eager other peoples travel to Iran, visit its ancient and natural places and also have its various foods and drinks that usually are unknown in other lands. The purpose of organization of Iran is that other peoples travel to Iran and become familiar with the cultural land and its good and merciful people. Tourists here are free to travel to every city of Iran solely or with their own tour without any limitation or troublesome official things. But if if you want to experience the domestic Iranian foods (that I introduced some of them and usually are unknown in America or other lands) you must know their names beforehand. I think, if a tourist refer to the Iranian tourism organization they will give him a guidebook that every necessary information is in that, if not, he can ask to receive a list of traditional and domestic foods of every city of Iran. But as far as I know Shiraz has the most various traditional foods that has been as a custom in the other cities in recent decades. However, I hope you can go out from the tight financial spot, travel to Iran and enjoy having the foods that you like. My problem is that, as well. I love to travel everywhere in the world, but the damn money is like a wild bird that I have never could catch it LOL
Today I'm going to cook "Pulo & Ghimeh". It is an traditional Shiraz food (and other cities). its rice is rice itself that is cooked separately. The stew is lamb and split pea. "Pulo" does mean cooked rice in Persian and "Ghimeh" does mean enough cooked pieces of fatty lamb along with split pea. The black seraphic things that you see in the stew is a type of dry lemon that is called "Oman lemon". It has a sour taste and is aromatic and give Ghimeh a nice flavor. It is considered as a spice.
I’m trying something new tonight, coq au vin. We’ll see how it goes, all I have to do is follow the recipe, right?
After a few days I went out from home today to buy a case for my thermos that had been broken a part of it yesterday. As I was not at home I had to buy a bowl of "Ashe Mast" ( yogurt pottage with lamb) from a shop. It has a pleasant sour taste due to its yogurt. Of course some people have it as an appetizer before the main food, but I ate it with bread!
You sure have non-Western exotic foods that I've never heard of @Mans ; they sound delicious. I only know about pottage from researching for an historical story I recently wrote.
Yes, I made a pea and mattesons sausage soup last night, and am just finishing another superbowl. [world joke] It's tonight I'm worried about. I bought a guinea fowl for a fiver [sniff] and have been gagging on high flavour fantasy, euch, ever since purchase. I'm sure it will be tasty, euch.
Chicken leg, potato, and carrot roast with a bit of olive oil and seasonings. Poor mans Pyrex pot roast.
Yes Those are some traditional Iranian foods that either in America or other lands have not been experienced. Of course as I told in one one of my posts, you may can find some of them in the Persian restaurants in America (I hope they are like the origin ones). I sometimes cook one and introduce that here for variety. My city, Shiraz has the most various of such the foods. In recent decades some of the Shiraz food receipts have been spread out in other cities. Yes, dependent on the choices those are very delicious.
First time making red velvet cupcakes from scratch! Definitely the most technical cake recipe I've ever done, but I think they came out smashing. In a few days they'll be stuffed with white chocolate whipped cream and topped with cream cheese frosting for a potluck at work.
Nothing half as delicious looking as those cupcakes above. We had prepackaged butter chicken and rice.
I'll throw some steak on the pan and wolf it down. Or if I'm feeling lazy, I'll just open minced beef pack and wolf it down. Depends.
Carly, your choice (or probably your nature) is just like me. Shrimp is the most favorite food that I love, whether with rice or as a single food. The brown ingredient that you see in the dish is cooked raisin and gives the food a nice taste
I love shrimp/prawn but it doesn't love me (#GoutyOldBuggerMe) Today's feast will be leftovers - had no.1 son and his SO over on Friday for "Christmas" dinner so "leftovers" will be roast chicken roast potatoes roast parsnips stuffing (with apricot and pine-nuts) bread sauce apple sauce (apples from the tree...) sprouts carrots swede green beans gravy so, quite tasty leftovers (c:
Today I cooked " Kookoo Sabzi". Koko is an Iranian food that I don't think other peoples know it. Two kinds Kookoo exist; vegetable Kookoo and potato Kookoo. If I want to describe them for you they are similar hamburger but instead of lamb, egg is used in it! Today I cooked "vegetable Kookoo" that you see in the first picture. It consistent of a series of chopped vegetable along with egg, turmeric, salt, red pepper (sometimes people use a little "Zereshk" ( I don't know what you call it in English but probably barberry- you can see this red spice in the first picture) to give the food a little sour taste. Note: The type of vegetables is very important and it should be chosen as the same original recipe and if not its nice taste will be changed. Potato Kookoo - Those red things are not roses but are made with tomato artistically!
