Welcome to Peckham. This thirteen minute audio clip represents a walk from one end of Rye Lane to the other, and it has everything. ALL LIFE IS HERE. It is truly representative of the world’s high streets. Any one of them, really. Well, not that we’ve been to many of them – but you know…
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Pomegranate Sorbet with Vodka
Traditional Persian sorbet (Faloodeh) is made with vermicelli and rose water and eaten with lime juice; it has to be said that it tastes quite strange to the uninitiated. Once again we’ve taken Persian ingredients and blended them into an apparently ‘authentic’, albeit non-existent, dish. Vodka, just so you know, is as much an Iranian…
Turkey With Barberry Rice
‘Boogalamou’. It’s a great word isn’t it? Sounds like one of the grand monsters from our childhood. Actually it’s the Persian word for turkey. Anyway, this is a very versatile little recipe – note the following variations: 1) use chicken instead of turkey – this is more authentic; 2) roast the turkey conventionally, bacon and…
Saffron Potted Shrimps
In truth the Persians aren’t a particularly fishy bunch (no matter what the Pentagon says), and so this recipe really is a fusion of ideas. Potted shrimps are, of course, an Olde Englishe concepte, devised to keep these dainty little morsels fresher for longer. The blend of fish with butter, saffron and luscious herbs make…
Khoresht-e-Kadoo – butternut squash boats
This Persian dish is a favourite at Persepolis Towers. It is a delicious combo: the sharpness of the cooking stock contrasts beautifully with the creaminess of the squash. It is usually prepared with chicken in Iran, but as our next cookery book is vegetarian, we are trying to wean you off meat. Kadoo in Persian…
