Persian rock candy (nabat) is a wonderful treat that can be dissolved in tea, coffee or any other warm drink, and makes a great gift for any social gathering. It is either prepared on sticks which are great for stirring, or on strings which give you greater control over how much you add to your drink.
Ingredients: refined water, white sugar.
Persian cooking makes great use of healthy and protein-rich beans and pulses, using them in dishes such as stews, soups, chilis and salads.
Red kidney beans are used in Ghormeh Sabzi, a popular stew filled with herbs.
Dill's bright flavour is used in a wide variety of dishes such as Sabzi Polo and Baghali Polo.
Persian cooking uses herbs in bulk, making dishes healthy, nutritious and most of all exploding with flavour. Dried herbs are commonly used, meaning you can always have a stock of herbs on hand rather than having to buy them fresh. Simply soak them for around ten minutes and then drain them before using them in your cooking.