Sour orange juice comes from Citrus aurantium, the bitter or Seville orange, and it is a staple souring juice in both Persian and Latin American kitchens. Here is what the fruit is, how ab-e narenj and naranja agria are used, which substitutes work, and how the juice differs from bitter orange supplements.
Samanu (samanoo) is the sweet, brown sprouted-wheat pudding on the Nowruz haft-sin, traditionally made with no added sugar. Here is what it is made of, why it is sweet, its names from Iran to Central Asia, and a home method compiled from three published recipes.
Verjuice (ab ghooreh) is the sour, unfermented juice of unripe grapes. Here is what is in it, how it compares with lemon juice and vinegar, how Persian cooks use it, and what the research says about its health effects.
Black lime, dried lime, loomi and limoo amani are one ingredient. Here is what dried limes are, why some are tan and some black, how Persian cooks use them in khoresh without turning the stew bitter, and which substitutes actually work.
Abgoosht, also called dizi, is a Persian lamb, chickpea and white bean stew eaten as two courses from one pot. The method, the dried-lime technique, and how to actually serve it.
Albaloo polo is Persian sour cherry rice. How to make it with dried sour cherries, why the cherries must be cooked separately from the rice, and how it differs from zereshk polo.
Aloocheh is the Persian sour plum, sold in five different formats that each do a different job. Which to buy for snacking versus cooking, what the lux grades mean, and how it differs from goje sabz.
Qaraqorut is dried whey reduced until it turns black and intensely sour. What the name means, how it differs from ordinary kashk, and the two traditional ways it is eaten.
Aragh kasni is the Persian distillate of chicory. What the plant is, why the name covers two species, and a careful look at what the published research does and does not support for a distillate.
Borani bademjan is cooked eggplant folded into thick yogurt with garlic. Why hot eggplant splits the yogurt, the two draining steps that decide the texture, and how it differs from kashk-o-bademjan.
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