FIVE KEY PERSIAN INGREDIENTS

Saffron

‘Used in so many dishes, from khoresh (stews) to desserts. But, don’t use too much. It’s expensive (historically, using saffron was a sign of wealth), and it can have an iron-y taste. A small pinch gently enhances a dish.’

Advieh

‘Like garam masala or Chinese five-spice powder, this is the standard Persian spice blend, made up of, among others, rose petals, cardamom, cloves, cinnamon, cumin and coriander. It’s the base of many Persian dishes, but you might also sprinkle it over yogurt or gently warm it in butter and have that over rice.’

Barberries

‘If you go back to Tudor times, these small, tart berries were a British ingredient, too, but were, presumably, phased out as other berries took over. Barberries are huge in Iran, mainly in rice dishes. Cooked with sugar and orange peel, their sourness mellows into a lovely jammy flavour.’

Pistachios

‘Not being biased, I’d say Iran produces the best in the world: bright green, awesome flavour and used everywhere, from Persian candies to rice dishes.’

Sumac

‘A hugely popular, important ingredient. It’s a citrus berry akin to dried limes, used in various dishes as a lightly sour, lemony seasoning – often to cut through fatty meats.’