Spice Tones

Spices are consistently used in Persian food but in a more nuanced way than in, say, some Indian cuisine. They are not employed for shock value or heat but to add a richer framing to key ingredients. Clove, ginger, black pepper, cumin, nigella seeds, cardamom, cinnamon, coriander, turmeric and saffron are all quite popular in varying combinations but rarely as a key flavor. Spice is also popular as an aroma and flavor in many wines, as a result of fermenting or aging wine in new oak barrels. So, as a white to partner with a dish with a distinct spice flavor, look for a toasty Char-donnay or Viognier; for a red, consider an oaky Shiraz, Cabernet Sauvignon, Merlot or Pinot Noir.