Saghar Setarehさんのインスタグラム写真 - (Saghar SetarehInstagram)「That of Iranians and yogurt is a love story going back to ancient times. In written form it appears as “Persian Milk” in Al-Baghdadi’s celebrated 13th century cookery book in Arabic, Kitab al-tabkh. Yogurt is ever present on the Iranian table, mostly just in plain form as something to spoon next to litterlary everything. For centuries, “Buran” or “Borani” was any “stew” made with yogurt, often involving both meat and cooked vegetables as stated in the same medieval cookery book mentioned above. Somewhere along the way though, the meat is dropped out, and Borani takes its present form; basically a salad, where instead of drizzling a dressing over, the components are submerged in the sauce. In Sofre-ye Atma’eh, another Iranian cookbook from the Qajar court in the 1800s, the king’s cook counts 7 types of Borani: Spinach (and other greens such as chards), marrows, beetroots, aubergines, green beans, cardoons and mushrooms. The beetroot borani is one of the most popular ones up to this day. I like mine a bit on the sweet side. You can find the recipe for this dazzlingly pretty pink dish and other 6 recipes from my Iranian repertoire on @cook.corriere, in the newsstand for 10 more days all over Italy. Also, without getting into too many details, it’s obvious from all I just said that many yogurty things will appear also on #LabNoonCookbook. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #LabNoonFood #FlavorsAndEncounters #CookCorriere ⠀」2月7日 6時17分