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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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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…

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