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OK, I Lied
I didn't buy thirty pounds of rice this weekend. I bought sixty. Here is a picture:
So the current project is documenting Persian rice. I did find this website (http://www.asiafood.org/persiancooking/rice.cfm) which says the fanciest rice dishes are from the 1800s. But I have found period references to saffron rice with flavors like rosewater and nightingale wings. So as long as I don't get TOO fancy I am good :)
These are all kinds of Persian ingredients: rosewater, dried limes, pomegranate syrup, barberries, powdered angelica, advieh (spice mix with cumin), and lots and lots of dried rose petals.
These are the pastries I bought from the Persian bakery up the street from the Persian grocery. Derian is going to come with me next time.
[Same game.]
So the current project is documenting Persian rice. I did find this website (http://www.asiafood.org/persiancooking/rice.cfm) which says the fanciest rice dishes are from the 1800s. But I have found period references to saffron rice with flavors like rosewater and nightingale wings. So as long as I don't get TOO fancy I am good :)
These are all kinds of Persian ingredients: rosewater, dried limes, pomegranate syrup, barberries, powdered angelica, advieh (spice mix with cumin), and lots and lots of dried rose petals.
These are the pastries I bought from the Persian bakery up the street from the Persian grocery. Derian is going to come with me next time.
[Same game.]