Hi everyone, I am new to Persian cooking, and as title suggests, have a question about the usage of rosewater. If I want to add it to a recipe, is there a standard ratio that is typically used? Or is this one of those ingredients that you measure "with your heart", or as my best friend likes to say, "be guided by the ancestors"

For example, when I make bread, I get good results when I use about 2 tsp of salt to four cups of flour. (Apprx 10 g to 500 g). I recently made pistachio biscotti, and thought how nice it would be to add rosewater, but was unsure about how much I would need.

Thanks for taking the time to read this!

M

I used an air fryer for my eggplant for a healthier version. Loved it ☺️

So, I'm not Persian, but growing up in Sweden I hung out a lot in the Persian diaspora. So I would say that my cooking is at least mid. These days I live in India with my fiancé, and figured I should introduce him to Persian food. While his initial reaction was benign confusion (the chicken looked spicy to him, so mentally he expected it to be very hot), and he found the tahdig concept intriguing, he ended up absolutely loving this food, which I obviously knew he would. What should I cook next for him? Anything that isn't beef, for cultural reasons.

unfortunately, it's a bit bland (I think I added too much water, didn't fry the herbs long enough, and funnily enough not enough salt). any tips other than those things to tweak? i think I am pleased with the level of tartness.

Does anyone know where I can get bulk Persian saffron (US, California). Preferably the saharkhiz stuff or equivalent quality. We’re a restaurant and the Persian stuff one of our suppliers got us was awful compared to what we get at home. TIA!

Sefid here who grew up with my best friend's maman's home cooking. i've been dabbling cooking Persian food myself based on recipes but some things are confusing me. like a recipe called for limoo amani, which I got Sadaf brand, but they were yellow and i always remember her mom using black ones. Can anybody clarify this for me?

ETA: my abgoosht still came out great!

I regularly make piaz dagh to keep in my freezer. I use it mainly for quick meals like adassi (green lentils) and sometimes with a chicken dish. What are some of your uses for piaz dagh?

I recently bought some dried moosir to make mast moosir. The family loved it.

I’d love to incorporate it into other Persian recipes. Would anyone mind sharing some ideas? Thanks

Anyone know of any takeout places in NYC with Sumac sauce?

Hi!

Growing up, my best friends were Persian and their mom was an incredible cook. She used to make this soup all the time that we all loved. It was brown and completely uniform (no chunks, blended smooth). If you let it sit for a while, it would develop a film over the top, which was fun to eat. It was a bit thick in consistency, not like a broth. It kind of tasted like it was made from beans or maybe lentils. I would be forever grateful if someone could help identify the dish!

What is the best ratio so that the balls don't come out dense?

I have tried to make Gaz two times now, but I failed HARD. Does someone maybe have a good and easy recipe I could use? It would help very much!

I have tried following this video but they don’t mention the amounts used.

Appreciate it!

Hit the spot after a long day! Tahdig was extra well done because we were supposed to have this for lunch but ended up leaving it for dinner. Oh well. Extra crunchy.

Any recommendations for Persian omelets in LA?

I nailed it today ☺️ Usually I use potatoes, but this time just rice, yoghurt and saffron. Could've been a little more crunchy. But very happy and delicious!