Reshte Polo is like a bouquet of flowers with beautiful shape, amazing taste and high quality of healthiness.
Last night, while the intoxicating aroma from the Armenian Rice Pilaf that T had prepared was wafting through the house, we stepped outside to grill beautiful little chicken legs from the Portuguese butcher not far from here. As we admired the stunning chartreuse colour on the second leafing of our Honey Locust and chatted idly about nothing in particular, we leafed through Najmieh K. Batmanglij’s wonderful cookbook, “A Taste of Persia” that I had just got out of the library again.
We kept seeing the word “advieh*”. We knew it was a spice mixture. But could we find out what the spice mixture was?
A reference or teaching book is only as good as its index.
– Julia Child, The Way to Cook, p.vii
I looked at the Table of Contents to see if there was a special chapter on Persian flavours. No. Then I looked under A for “advieh” and S for “spice” in the index. Nothing.
This is the one disadvantage of reading an actual book. Nothing happens when you press your finger on a word on the page; a search box doesn’t pop up.
Finally, we gave up trying to find what goes into advieh, and I raced upstairs to the computer to google. Ha! No problem. There it is right away, with zillions of hits for various recipes.
When I returned to the garden, armed with the scrawled list of ingredients, and books on herbs and flavourings from our shelves, T looked triumphant.
he: [waving the open book in the air] I found it!
me: You’re kidding. Where?!
he: Under “P” for “Persian Spice Mix”
(continue reading )