Acidity

Acidity is consistently the most important of all flavors in Persian food. Whether from citrus such as bitter orange or lime juice; or from vinegar, verjuice (unripe grape juice) or powdered, unripe grapes; or barberries, pomegranates, sour cherries or tamarind, a refreshingly sharp, even sour flavor profile is typical. This heightened acidity keeps foods inviting and bright—no dull bland flavor profile here. Acidity in food is also one of the best bridges with wine. Make sure, however, that the wine you choose has acidity equal to that of the food or greater. A low-acid wine with a high-acid food will flatten out the wine, making it sweet or bland or even bitter as a result. So do as the Persians do—use verjuice to provide acidity in cooking. The acid flavors in green grape juice are similar to those in a finished wine. In combination they pair seamlessly.