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Ketcheree: A Recipe for Good Friday

Kedgeree. Y’all know what this is, right? Rice, with boiled eggs and smoked haddock. Traditional Friday/Easter/breakfast fare. Especially appropriate on Good Friday. You may also know that it originated in colonial India. But what a lot of people don’t know is that authentic kitcheree (or ketcheree in Afghanistan) is just rice and mung beans (or…

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Persepolis Party Food #343: Mushy Pea Houmous

Fish and chips and mushy peas. Doesn’t get much more British than that. Unless…you do it the Persepolis way. If you too would sooner eat your party hat rather than face another array of supermarket party rubbish, this is a pretty easy platter of slightly different festive fare. Make pitta bread chips by heating pitta…

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The Persepolis Ingredient Clinic #5: Barberries

Faloodeh with barberry coulis Barberries, handily available in our on-line shop :) Barberries. They’re indigenous to the UK you know. Apparently there is a barberry tree on Rye Common, but our customers won’t tell us where it is for fear we’ll go and harvest the lot. As with so much of our culinary heritage we…

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Hirino me Kolokassi: Pork with Kolokassi

Well it’s not often that we get to write about pork in the course of our Middle Eastern rantings. For this we have of course made Cyprus an honorary member of the region. Kolokassi crops up in Veggiestan, wherein we have featured two recipes for this underrated vegetable: one for kolokassi chips with skordalia, and…

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The Persepolis Ingredient Clinic #4: Sour Grapes

Yup – these really are sour grapes. Cheek-suckingly, eye-wateringly sour. They even look mean, no? This, basically, is verjuice’s (verjus, for all you francophones out there) Mummy. The real deal. In Iran sour grapes are known as ghooreh, and verjuice as ab ghooreh, and they are a really important part of the cuisine. The season…

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