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Forum
-> Recipe Collection
-> Sephardic Food
Jewishmofm
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 Sun, Jun 01 2014, 2:24 am
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What spices, sauces, etc do you keep on hand for your persian cooking? what are your go to ingredients?
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chani8
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Sun, Jun 01 2014, 3:06 am
For persian spices, I use:
fresh coriander
cumin
fresh ginger
turmeric
fresh garlic
paprika, regular and spicy
And I also like to use:
cinnamon
nutmeg
coconut milk
Did I forget anything?
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Jewishmofm
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Sun, Jun 01 2014, 11:51 pm
I don't know if you forgot anything. . . I know nothing about this cuisine.
Thinking of branching out a bit, trying something new. Just DO NOT want to buy a bunch of one time use things. I'd rather invest in a few tastes that can be used in a few Persian recipes, keep myself covered, KWIM?
Thanks for your input.
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Kugglegirl
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Sun, Jun 01 2014, 11:56 pm
Rose water or rose oil
Saffron
Orange water
orange zest
curry
there is a dill-rice dish that uses quite a lot of dill
I'm not Persian, but have learned a few dishes from my Persian friends.
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Mrs Bissli
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Fri, Aug 08 2014, 7:57 am
It really depends on what the recipe calls for.
Pretty much other posters covered all you need.
If I may add something that's SPECIFIC, ground rose petals (to be added to meat) pomegranate molasses (for stews, gosht), sour cherries (for meatballs), black onoin seeds/kalonji (for rice dishes), fenugreek (leaves and seeds) and dried lime.
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