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Iranian pastes, sauces and basics recipes

16 Iranian pastes, sauces and basics recipes, each written for this site and each saying what its method turns on.

• Advieh, sourced from Iran. It is two different blends, and the one for rice goes on after the rice is cooked. vegan.
• Barbari Bread, sourced from Iran. It is glazed with a flour-and-water mixture before baking, which gives it a skin like a pretzel. vegan.
• Delal Sauce, sourced from Iran. It is herbs preserved by being heavily salted, and it is eaten on raw fruit. vegan.
• Doogh, sourced from Iran. It is fermented for three or four days after the salt goes in, so it is not diluted yogurt. vegetarian.
• Ghandi Bread, sourced from Iran. There is no yeast in it at all: it is raised with baking powder, barely kneaded, and pricked with holes an inch apart. Egg, vegetarian.
• Kashk, sourced from Iran. The yogurt is boiled first and fermented afterwards, which is the reverse of how yogurt is made. vegetarian.
• Kateh, sourced from Iran. The water is absorbed rather than drained, which is why it is sticky and has no tahdig. vegetarian.
• Lavash, sourced from Iran. It is rolled paper-thin and slapped onto the inside wall of the oven, where it cooks in under a minute. vegan.
• Lighvan Cheese, sourced from Iran. The curd is drained in triangular cloth bags and then ripened in brine for three or four months.
• Mahyawa, sourced from Iran. Whole dried anchovies are ground to a powder and then fermented with the toasted spices. Fish.
• Sangak, sourced from Iran. It is baked straight onto a bed of hot river pebbles and then thrown down hard to knock them off. vegan.
• Sharbat, sourced from Iran. It is made as a concentrate thick enough to eat with a spoon, and diluted at the glass. vegan.
• Sheermal, sourced from Iran. Warm sweetened milk replaces the water in the dough entirely, with saffron and cardamom in it. vegetarian.
• Taftan, sourced from Iran. The dough is enriched with milk, yoghurt and eggs, which is what sets it apart from the plain flatbreads. Egg, vegetarian.
• Tahdig, sourced from Iran. The fat goes into the empty pot first and a separate layer is laid on it, so that layer crisps instead of the rice. Lamb, Egg.
• Yazdi Coffee, sourced from Iran. A hot coal is dropped into the pot, and the coffee is then strained through silk. vegan.

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