In the treasure chest of Persian ingredients, the spices are the twinkling jewels. The cardamom being its emerald and saffron its rubby, spices in Persian food culture are inseparable elements to this enchanting cookery.
From the humble cinnamon to the luxurious saffron, the zingy dried lime powder to the warmth of ginger, the aromatic spices permeate the air and caress the taste buds. In Persian cooking, spices are used to give warmth, flavour and aroma to dishes, rather than heat. This certainly makes Persian recipes ideal to those sensitive to chili.
Spices aside, herbs are also part of a Persian kitchen cupboard staples. Dried or fresh green herbs such as parsley, coriander, mint, tarragon, dill and fenugreek are vastly used in the majority of Persian main dishes and starters.
Also fruit and nuts are integral to Persian cooking. Indeginous barberries, dried apricots, raisins, quince, plums (prunes) and apples all have a leading role in dozens of Persian recipes. As Iran is a land of growing walnuts, almonds and pistachios, these ingredients have a special place in the heart of Persian sweets and savoury recipes.
Herbs, spices, nuts and dried fruits are the backbone of Persian cuisine and give magical and distinct flavour to this rich cooking.