Saghar Setarehのインスタグラム(labnoon) - 12月11日 01時11分
The leftover from yesterday’s Persian cooking class: The classic rice with lentils or “Adas polo”, which is one of those common dishes in the countries around the Persian gulf. In Iran we usually add some sweet, dry fruit to, often raisins, layered in with the lentils and cinnamon before the steam cooking.
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Originally “Adas polo” was conceived as a poor man’s dish, just rice and lentils, which was nonetheless rich in both carbs, protein and fibers. My version of it, as well as my mom’s, is rich with spices, turmeric, saffron and cinnamon galore. I also toss the boiled lentils with crunchy “golden” onions, which gives depth and character to the otherwise bland flavor. .?
During the cooking class, we make a Kuku (something very similar to a frittata) with dates and turmericky fried onions to serve with this dish. More traditionally though, you just fry some eggs and dates in a knob of butter, and you serve “Adas polo” with it. .?
A little bit of Persian flavors, with all the spices and dry fruits is a great way of getting in the festive mood. That’s pretty much what we did yesterday; we had an early Christmas feast that tasted like family Friday lunches in Iran.
Next class: this Saturday!
#FlavorsAndEncounters #LabNoonFood #persianCookingClassRome
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2018/12/11
