The glaze contains both pomegranate molasses (Batmanglij's favorite brand is Sadaf) and grape molasses (which you may find labeled saba, as it's called in Italy). Ground pistachios add heft and flavor to the ground turkey used here, but if you’re not a fan of turkey, you can make this recipe with ground lamb, or fish fillets that have been chopped to a chunky paste in your food processor. These meatballs are quite versatile-and the recipe makes a big batch to boot.
The oddest of all was the suggestion that, once the reader has made sekanjabin (a syrup of sugar, water, vinegar and mint), it be combined with diced cucumbers and corn flakes if you try this, be sure to let me know.Photo by Joseph De Leo, Food Styling by Anna Stockwellīatmanglij says this is one of her very favorite recipes, not least because pomegranate is one of her very favorite flavors (she recommends squeezing the juice fresh when the fruit’s in season). One of the great values in reading a book like this is in discovering the combination of flavours which might not otherwise occur to the American cook, e.g the addition of prunes to meatballs, rhubarb sauce for beef stew, rice cooked with pumpkin. Mazda calls it baglava, the Turks call it baklava, the Armenians call it paklava, the Azerbaijanis call it pakhlava but it is all pretty much the same sticky-sweet dessert. Every Middle Eastern country claims to have invented baklava and Iran is no exception. Chicken is considered festive beef and lamb are routine.
Dried yellow peas (the kind Americans think of as being used in Canadian split-pea soup) are used as a starch and as a thickener throughout. This is a basic introduction to Persian cooking the recipes are a bit more simplified than in other comparable cookbooks. Her references to "American housewives" and the servants in her Iranian home arise from the text being written in 1950 and reprinted in 1989. Mazda was born in Iran but immigrated to the United States. Such an appreciation might even contribute to rapprochement.
The modern political animosity between Iran and the United States ought not prevent an American appreciation of Persian food and cooking.
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