Ghee

A staple in Persian, Indian, Afghan and Uzbek kitchens, ghee is clarified butter, which gives a delicious nutty taste to rice and pastries and has a higher scorching point than regular butter. It is sold in specialty-food stores, but it is easy to make at home: Melt 1 pound of unsalted butter in a saucepan. When it bubbles, cover and simmer over low heat for 15 to 20 minutes, until most of the froth subsides. Let it cool in the pan for 5 minutes. Then strain the liquid through one layer of muslin or three layers of cheesecloth to separate the clear butter fat from the milk solids. Discard the solids and store the ghee (the clear butter fat) in a tightly closed jar in your refrigerator.