هر آنچه که ذهن انسان بتواند تصور و باور کند، دستیافتنی است.
har aanche ke zehn-e ensaan betavaanad tasavvor va baavar konad, dastyaaftani ast.
Whatever the mind of man can conceive and believe, it can achieve.
Cooking Persian Food
I don’t know when this happened, but apparently, I already had plenty of spices used in Persian cuisine right on my spice rack! Of course, I was missing a few including saffron, but I really surprised myself. Upon searching for spices used in Persian cuisine, I came across Persian Mama, a website dedicated to Persian cuisine using nothing but the best and freshest ingredients. Now that’s something I can get aboard with! You have the option to translate the site to Persian (Fārsī), a bonus for us learning Persian (Fārsī).
Oh by the way, before you decide to head over to your local supermarket (I could have used this days ago!), you can check out the Persian Mama’s post All About Spices, to give you a rundown of spices used in traditional Persian cuisine.
Since I didn’t have saffron, I couldn’t make tahdig ( ته دیگ ) tonight and I’m pretty bummed out. I opted for mast-o-
Mast-O-Khiar (Elizabeth’s Version)
2 cups of yogurt (I used Fage Nonfat Greek Yogurt)
1/2 teaspoon of salt (I used Trader Joe’s Himalayan Sea Salt with the grinder)
1/2 teaspoon FRESHLY GROUND pepper (I put it
1/2 teaspoon of garlic powder (prefer the Sadaf brand)
2-3 Persian cucumbers
1-2 tablespoons of dried mint
Crushed Gol Mohammadi rosebuds for garnish
Fresh mint for garnish, optional
Grab the Persian cucumbers and chop them. How finely? That’s up to you. I like my dips and sauces on the chunky side. Then, you basically grab the remainder of the ingredients and fold. Garnish with Gol Mohammadi