This is a very good, simple-to-prepare, dish. It’s a great main, or side-dish, or tapas. It’s got a rich flavour from the browned onions and cauliflower, and a great texture — somewhere between a torta and a quiche. It’s also a pretty effortless dish, so it’s a great addition to any big meal, Persian or otherwise.
cauliflower, egg, eliseo, fritata, iran, persian, quiche, vegetarian
This kebab has a perfect oniony-meaty flavour, and a fantastic texture — a completely satisfying, kebab experience. Because of a dispiriting lack of decent Mediterranean street food in LA, we turn to this recipe to beat the doner kebab cravings. Kubideh is perfect served with rice, or in a wrap. It’s (of course) best done over charcoal, but it’s easy to make under a broiler, too.
— Brad, Eliseo
brad, eliseo, iran, kebab, lamb, persian, wrap
The end result of conserving peel in syrup is a fragrant, tender preserve that you can use in cooking, cough remedies, or for eating directly. If you use the juice of bitter orange for cooking, it’s a shame to waste all the peel, because the zest of the bitter orange has a clean, intense flavour that most sweet oranges can’t match. You can almost easily eliminate the bitterness of the pith, if you like, by soaking the peel in several changes of water.
eliseo, orange, persian, sweet
Bitter, or Seville oranges are too sour and bitter to eat as a fruit. But they’re important ingredients in many foods. Traditional marmalade is made with these oranges, as is orange blossom water. The rind has a cleaner, more intense aroma than sweet oranges, so it’s traditionally been used for liqueurs, such as Grand Marnier and Triple Sec; as well as for sweets. You can substitute regular orange rind, but use the Seville zest when you can. In Iran and southern Mexico, they use fresh bitter orange juice in the same way as you would use lemon or lime juice.
juice, mexican, orange, persian, zest