The Making Of: Sabzi Khordan - Persian Fresh Herbs

Dieci Boutique Restaurant
Dieci Boutique Restaurant
1.8 هزار بار بازدید - 9 سال پیش - Culinary Expedition Iran 2015 -
Culinary Expedition Iran 2015 - The Making Of: Sabzi Khordan - Persian Fresh Herbs  

Cast of Ingredients with their corresponding names in Farsi:

Persian Basil - Reyhan
Mint - Nanaw
Cilantro - Geeshneez
Tarragon - Tarkhoon
Persian Watercress - Shawhi
Green onion - Peeazcheh
Chives - Tareh
Radish - Torobcheh

Persians love fresh herbs and eat them with every meal whether formal, fancy, of fast. The Persian word for these fresh herbs is sabzi (سبزی). Sabzi comes from the Persian word sabz, which means green. In this way it is similar to the English expression “greens” which is used for leafy vegetables in salads. Green also has cultural significance being associated with the Muslim religion and the Persian new year which begins on the first day of spring. Sabzi Polow, Ba mahi or Herb Rice with fish is a traditional new year’s dish.

The herbs eaten with meals are always fresh, but dried may be used in cooking when fresh are not available. Several classic Persian dishes are almost entirely composed of herbs. Two examples would be an herb stew called Khoresht-e Gormeh sabzi and an herb egg dish called Kookoo Sabzi which is similar to a fritatta. Sabzi Khordan. The plate of fresh herbs served with almost every meal is sabzi khordan, which means to eat greens or herbs.Many of the herbs used in Persian cooking can be found in most grocery stores. A few are difficult to find unless you have access to a Persian or Afghani market. It would be rare to use all of the herbs listed here at one time. And replacements can always be made using any green herbs that you like.Note that the English spelling of the Persian words is a transliteration of the Farsi.

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9 سال پیش در تاریخ 1394/06/21 منتشر شده است.
1,828 بـار بازدید شده
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