Techniques
A traditional Iranian fermented whey condiment produced by lactic acid bacteria and low‑heat drying.
Saffron is a spice derived from the dried stigmas of Crocus sativus, prized for its color and flavor.
Traditional Persian dried meat preserved with salt and saffron, inhibiting oxidation and microbial growth.
Figs are lightly heated on a stone slab and brushed with honey, forming a caramelized glaze that preserves the fruit.
A concentrated fermented whey product with umami depth and tangy acidity, used as a flavor amplifier.
Rosewater is produced by steam distillation of rose petals in a traditional copper alembic still.
Persian rose petal jam is a fragrant, sweet gel made by combining rose petals, sugar, and acid, then heating to 104–106 °C.
Sumac berries are sun‑dried, roasted, ground, and sieved into a fine powder used as a tart condiment.
Sun‑dried fruit leathers are flexible sheets of fruit puree dehydrated by solar heat and low humidity, concentrating sugars and pectin into a low‑water‑activity product.
Kashk is made by fermenting yogurt, then straining and drying the curd to create a tangy, umami‑rich seasoning.
The biochemical conversion of grape sugars into ethanol and complex aromatic compounds through yeast metabolism.