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, pure saffron.
Persian cooking makes great use of healthy and protein-rich beans and pulses, using them in dishes such as stews, soups, chilis and salads.
Black Eye Beans have a reputation for bringing luck if eaten on New Year's Day!
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.
Rice is is a staple of Persian cooking, and is used in highly creative ways, such as Tahdig with crispy potato, or the herb-filled Sabzi Polo. All rice used in Persian cooking is of a high quality long grain variety also known as basmati rice. Saharkhiz rice comes from the premier rice growing regions of northern Iran, known for its high-quality rice, and both Hashemi and Tarom varieties coming from top growers in the region.