Oh yeah I love Persian too. Vancouver was my introduction to Persian cooking. I loved trailing around the Persian shops in North Van when I went over there to see my (of course Vancouver-Iranian) Ophthalmologist.
A list of spices like that is bound to reel me in to a recipe. I've found that you can leave the curry powder out of this one - which is an odd inclusion with so many other spices anyway - and that you can use any chile, doesn't have to be Arbol
Delicious :-) I am interested to know how you use the rose hips and petals!
Petals I usually infuse into a sugar syrup which is lovely on anything sweet but especially on strawberries or as a sweetener for herb teas. Rosehips I dry and use as a spice in Middle Eastern dishes like this Iraqi chicken https://www.saveur.com/article/Recipes/Djaj-Bil-Bahar-Il-Asfar-Iraqi-Yellow-Spice-Rubbed-Chicken/
Wow, that is a truly tantalizing mix of spices. I'm really into all things Persian right now and this summons up a whole new culinary world.
Oh yeah I love Persian too. Vancouver was my introduction to Persian cooking. I loved trailing around the Persian shops in North Van when I went over there to see my (of course Vancouver-Iranian) Ophthalmologist.
A list of spices like that is bound to reel me in to a recipe. I've found that you can leave the curry powder out of this one - which is an odd inclusion with so many other spices anyway - and that you can use any chile, doesn't have to be Arbol