Label
All
0
Clear all filters
Appears in
Silk Road Cooking: A Vegetarian Journey

By Najmieh Batmanglij

Published 2000

  • About
Fresh plums, in varieties ranging from purple to gold, are best bought during the summer months from local growers. In Iran, the small, round, green unripe variety known as gojeh—available in the U.S. in Persian groceries in the spring—is a favorite snack. This plum is also used as a souring agent in stews and braises. As a compote, for use throughout the year, different varieties of dried plums are sold at health food stores and Iranian groceries. They require only rinsing before use in a recipe. The syrup made from these plums is also sold at Persian groceries.

Become a Premium Member to access this page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title