28-30 Peckham High Street, London SE15 5DT
foratasteofpersia@hotmail.com | 020 7639 8007

Introducing the Pernini

Yup, we’re now doing sandwiches. Of a sort. Not regular cheese and pickle types, as we’re not regular cheese and pickle people. These are sandwiches with a Persepolitan twist.

There are wraps, paninis and gluten free ciabatta rolls, all of which we serve hot to go (or to scoff while you’re shopping, like). Because we’re silly, we’re marketing them as PerNinis (geddit?). And there are regular baguettes, for the more conservative amongst you (Iranians like baguettes).

Our first week’s menu comprised the following:

  • Grilled saffron and lemon chicken smothered in a dilly mayonnaise;
  • Houmous with apple, celery and walnut, topped with za’atar pesto;
  • Aubergine kookoo (omelette) with tamarind and date relish;
  • Halloumi, tomato, sundried tomato pesto and basil.

Go on: you’re drooling already. And the menu will grow. As soon as Mr. Shopkeeper buys Mrs. Shopkeeper a blackboard.

Now this is how it goes – in order for this to work, you need to come in and, well, patronise us. If you see what we mean. BUY SANDWICHES in other words. Otherwise we’ll sulk, and then we won’t do them any more. And if we get busy then in a month or so we get a coffee machine too (Mr. S. has promised).

So we’ll see you at lunchtime tomorrow? Or at least next time you shop, you’ll come in hungry yes?

Introducing: the Persepolis Cookery School

Our very first graduates: Zanne, Tom, Jo and Suzannah.

Last night saw the inaugural Persepolis Cookery School, at Anderson & Co. in Bellenden Road. What do you mean you didn’t know about it? It’s been on our website, Twitter feed and Facebook page for a while now – and in the newsletter. Pay attention!

It was billed as a ‘masterclass’ – but that tag is far too grand for wee cornershopkeepers. It was, rather, a chance for our first ever ‘students’ to get a close look at what really goes on in the Persian kitchen. To laugh at how very clumsy Mrs. Shopkeeper is. To ask as many questions as they like. To try their hands at making some of the stuff that was on the menu. And, most importantly, to sample some of the fare.

It was a chance for us to cook stuff the way it ought to be cooked (without cheating andusing a rice cooker etc), to meet some really nice people who (astonishingly) seemed really interested in what we had to say, to show off a bit (we’re always nothing if not honest), and to have a night off shopkeeping.

In the four hours that the class lasted we made ash reshteh (which is always the mark of a good Persian chef – the Farsi word for chef is ashpas, or soup-maker), kookoo sabzi (posh omelette), bogoli pulao (broad bean rice) with ab-gusht (chickeny citrussy stock), dolmeh (stuffed aubergines and vine leaves) and sholeh zard (saffron rice pudding). By the end of it we were all very hungry…so we sat down and ate it. The bits that didn’t get eaten got bundled up as take out for those left behind.

Participants got an apron, a souvenir 8-page booklet with the recipes featured, and, most excitingly, a really amateurish little certificate.

Think it sounds like your sort of fun? We enjoyed ourselves so much we’ll be doing it again. Watch this space for details of the next one…

Beauty Product of the Month: Henna

We sell an awful lot of henna. And an awful lot of you subsequently ring us and ask what to with it. So here we go – your mini-guide to all things red.

One of the Middle East’s magic unguents, this. See, it’s not just used to draw pretty patterns on hands. Or to help you reinvent yourself as a redhead (er, not looking at anyone in particular here…).

Henna has been used for thousands of years to help protect the skin against the heat of the desert, and to ease burns and insect bites: a compound in the plant (Lawsonia inermis) reacts with the skin to soothe the nerves of the hands and the feet and convince the body that it is cool. For this reason it is applied to the extremities of the body. Over time women realized that rather than just dunking their hands in orange goo, they could make pretty patterns, and thus tattooing was invented.

It is used as a dye as well of course: it is as safe and natural as it gets, and so is especially popular for hair. Although it is disconcertingly green in its natural state, it colours in a spectrum ranging from orange to chestnut brown. Please note: there is no such thing as black henna – anything sold as such will be chock full of chemicals – so if you want dark hair, it is best to buy natural indigo. And if you are buying pre-mixed henna for bindi, be warned – some of them are full of rubbish.

Whether you are applying it to your skin or to your hair, you need to mix it with a little lemon juice, sugar and warm water and then leave it to rest for an hour or so. Some people mix coffee grounds, tea leaves or red wine into the mix to get a richer colour. For hair, you should then rub it in right through to the ends, and cover your it with a plastic bag. May as well get a good DVD to watch, as you need to keep it on for at least two hours for it to work. For skin, a few drops of essential oil are usually added (lavender or geranium are a safe bet), and you will need to take a night off the washing up – the henna needs a good few hours to dry and work. And now you know as much as we know on the subject. Good luck. Oh – and do send us your before and after photos…

Persepolis Staff Profiles #2: Master Shopcat


Once in a while one of our customers squeals. The other day this was accompanied by someone crying out “Oh my God – I just saw a fox. You’ve got a fox in here!” This is how we know that Master Shopcat (aka Chombol) has decided to enter the shop. For he is a very big, very fine cat indeed. He is not technically allowed so to do (we are a food shop), but he does like to inspect stuff. Usually, to be honest, he is simply after a cuddle.

Before we became a food shop he used to enjoy sitting in the window, as still as a stuffed toy, just occasionally swishing his tail to make passers-by do a double take.

Anyway, he is very much part of the team. And he is quite famous hereabouts – hence his inclusion on this awesome map of local cats.

Defining physical characteristics: Uh, quite a lot of fur for starters. Tabby fur. Not too long, and always oh-so-clean. Looooong white socks. A smudgy right eye. Dribbles a lot – but only when he’s very happy. Always always looks as if he is about to make a disdainful comment.

Often to be found: Chairing the pigeon parliament on the balcony (mornings). Later on in the day, try looking inside cardboard boxes. Or inside bags (especially rustley ones). Or else you’ll find him halfway down the stairs, which, as he is rather large, is quite an inconvenience. At night he prefers to sleep on Mrs. S.’ feet. Which is also an inconvenience.

What to say to him: It’s Chom time! (Don’t worry – this only involves ten minutes of your time and a piece of string.)

Sit! (accomapnied by a firm pointing of the finger). Amazingly this works. He is clearly part canine.

Actually, you can say more or less anything to him. He always answers. The important thing is to keep up the dialogue, as he hates to be ignored.

Best not say: No. It usually results in a slap.

Bye-bye. This results in his retreat under the bed for several hours. Pathetic creature.

Potted C(at) Vitae: Master Shopcat is an Essex lad through and through, right down to the white socks. If he had a car it would be a souped-up Honda Civic, and if he had a passport he’d holiday in Benidorm every year. His early upbringing left him needy (he sucks his thumb, or yours, when he is having a cuddle) and lacking manners (he prefers to steal food rather than have it given to him). He arrived at the Cornershop when he was around 7 months old (he’s now 11), and although he proved to be an atrocious bully to the other cats living there, it soon became clear that he is afraid of Most Things. Especially that place that we know as ‘Outdoors’. This does not prevent him from travelling with Mr. and Mrs. Shopkeeper occasionally (such a Mummy’s boy).

He likes pizza and smoked salmon and raw liver. Oh, and Master Shopcat really does believe that the world revolves around string.

You can read about Mr. Shopkeeper here.

Coming next: Mrs. Shopkeeper

Supplier of the Month: Alasia Honey


Meet Mr. Honey. Actually his name is Gokturk and his company is called Alasia. But he really does know everything about his products. All of which are honey. Just honey. Honey from Turkey, honey from Mexico, honey from Kashmir.
You see, we like to buy from experts, connoisseurs, salesmen who can actually walk the walk as well as talk the talk. Gokturk knows where each of the apiaries which supply him are. You get the feeling that he probably knows each of the bees involved. He knows at what temperature and altitude each honey is produced. He’s really really serious about his honey. We figure that if you have to serious about something in life, it may as well be honey, which is, let’s face it, one of the great Designer’s better creations. We like Gokturk. And we also like to support independent traders.
Moreover: his honey is the biz. Never turns to sugar. Always hits the mark. Mrs. Shopkeeper gets through a shocking amount of the stuff, and is oft to be caught, Pooh-style, eating it out of jar (although not with her paws). We recommend both the herbal honey and the Yucatan variety.
We don’t normally like to divulge our product sources and give away trade secrets. But we think that there ought to be more Alasia Honey out there. So spread the word. You can find Alasia here, or you can ring Gokturk directly on his honey hotline: 07786 868277.

News in Brief

A few random Twixtmas things that we thought you ought to know:

  • We’re open again! We only shut for two days (you can read about it here). Yes – we are even open on New Year’s Day (from around noon, mind you).
  • A lot of you were asking about Persia in Peckham, our first book, over Christmas. Well, it’s being reprinted very early next year. This is kinda cool. We love Prospect Books.
  • Our next pop-up Persepolis at Andersons is on Friday 10th February. That’s your chance to eat as if chez nous The price is £40 per head, and you can book by calling 020 7469 7078.
  • After a lot of enquiries over the last few months, we’re sort of considering doing more catering. So if you want some Persepolis style food, give us a ring or pop in for a chat.
  • Our new year resolution is to start making our own spice mixes. You have our permission to hold us to this.
  • Our other new year resolution is to make the chiller cabinet so profitable that Mr. Shopkeeper simply has to to buy us a coffee machine and some chairs. This requires you all to rush in and buy things. Just so you know.

Happy 2012. Hope to see you soon :)

Happy Saturnalia, Shab-e-Yalda, Christmas, New Year…

Customers often ask us, rather nervously, if we celebrate Christmas. And the answer is of course we do. With tinsel-coated knobs on. We actually celebrate anything that’s going, as it’s good to be jolly and there are enough things to be sad about in the world. And as we’ve just celebrated our 10th birthday, we’re pretty much going to be partying all month anyway.

In Iran the big thing is Shab-e-Yalda, which is the Winter Solstice – the longest night. On this night in Iran it is believed that all manner of ghouls walk the earth, and so traditionally Iranians stay up all night, chattering loudly and burning candles and lanterns to scare the bad things away. They also eat a lot of pomegranates, which is the quintessential fruit of Winter (remember Persephone). But they also celebrate Christmas, which even Muslims recognise as the birthday of Jesus.

Some useful info: we actually close on the 25th and 26th December. Apart from that we’re open, although we reserve the right to open late on 27th (at around 3pm) and New Year’s Day (from around noon). Come and say hello. Check out our lovely Veggiestan graffiti. Our samovar is always on, you know…

AND IN THE MEANTIME – WE WISH YOU A VERY MERRY CHRISTMAS. We hope you all enjoy playing with your new tagines/cookbooks/spice hampers/teapots… ;)

The Persepolis Top Five Things to Rub on Your Turkey…

Our handy cut out and keep guide to better basting.

We all know that there are umpteen ways to stuff a turkey. But you can generate an equally appreciative chorus of oohs and aahs if you rub the skin of your bird with the right herbs and spices. And turkey does need all the help it can get. Because, let’s face it, most of us, if pushed, admit that we don’t really dig turkey all that much.

Here are our favourites:

  • a) harissa it up: mix 4 teaspoons of harissa paste* with 1 tablespoon of olive oil* and the juice and zest of one lemon. Carefully lift the skin of the breast (and where possible the legs) of your turkey, and rub the harissa mix all over the flesh underneath before smoothing the skin back in place. Rub the outside of the bird with olive oil, salt and harissa spice mix* (or ras el hanout*). Stuff it with whole wedges of lemon, orange, onion and garlic.
  • b) black olive paste*: mix two tablespoons of paste with one of olive oil together with a generous teaspoon of black pepper and some fresh thyme. Rub both under the skin and on top of the skin. This works well with shop-bought sage and onion stuffing, which you can then doctor by studding it with chilli, capers*, olives* and chopped gherkins*. Trust us: it’s good stuff.
  • c) the Persian word for turkey is boogalamoo. Cool, no? Anyway this is a very traditional Iranian baste. You simply steep around 3/4 teaspoon of ground saffron* in boiling water, and then mix it with around 100g melted butter. Drizzle over the flesh of the bird immediately prior to shoving it in the oven. Baste generously while cooking. Gives the thing a lovely golden glow. If you want to be completely Persian, you should then stuff the turkey with you favourite mixture of dried fruits and nuts: apricots*, barberries*, sour cherries*, almonds*, pistachios*… just fry them off in some butter with cardamom* and cinnamon*. Mmmmm.
  • d) go Turkish. Thus allowing room for endless puns. And in truth we have no idea what the Turks do with their turkeys. But this idea uses muhammara*, which they eat for breakfast in Anatolia. It is a fiery paste blended with walnuts. As with (a) above, mix the muhammara with olive oil: add a couple of teaspoons of oregano*, and rub the mixture under the skin. Coat the outside of the skin with butter or ghee, and fill with a stuffing made of barley* and dates* and figs* and walnuts. (Oh alright then – cook the barley by absorption, fry the dates and figs and walnuts in butter and stir them into the barley, and then drizzle the lot with a little date syrup*.)
  • e) Rather than make your turkey into curry the next day, do it from the start. Mix a little of your favourite curry paste with olive oil, and rub it under and over the turkey’s skin. Dot the skin with extra butter for good measure. Stuff the bird with pilau rice, which you should make with spring onions, mango pickle*, buttery raisins and saffron.

So there you have it. Christmas not necessarily made easier, but maybe more interesting.

*indicates goodiess we coincidentally-and-oh-so-conveniently sell at Persepolis

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