About About Henry Contact ... Find Me musings of a 21st century journalist Persian and Armenian Cooking: Noosh E Jan! Posted by liana in Food Willi
Rose water or Golab in Persian is used to flavor food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia. Rosewater has a very distinctive flavor and is used heavily in South Asian, West Asian and Middle Eastern cuisine In Iran it is added to tea, ice cream, cookies and other sweets in small quantities. Two of my favorite desserts are akbar-mashti and faludeh, both Persian delicacies that have rose water added to them. Akbar-mashti is a thick creamy ice cream that has rose water (and sometimes pistachios added to it). Faludeh is a Persian sorbet made of thin vermicelli noodles frozen with corn starch, rose water, lime juice, and often ground pistachios as well. Desert Candy . I read it weekly and the recipes are just amazing. Noosh e jan! (Bon Apetit) a2a_linkname="Persian and Armenian Cooking: Noosh E Jan!"; a2a_linkurl="http://writepudding.com/2008/08/persian-and-armenian-cooking-noosh-e-jan/"; armenian iranian middle eastern persian cooking ... rose water You can follow any responses to this entry through the RSS 2.0 | |
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