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Name: Ecos da Antiga Pérsia: O Legado Duradouro da Culinária Palaciana
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Persian
Ingredients: 400 g basmati rice; 2 tbsp salt, for the parboiling water; a generous pinch of saffron, ground and steeped in 3 tbsp hot water; 80 g butter; 2 tbsp neutral oil; 3 tbsp thick yoghurt (for the tahdig); 60 g dried barberries (zereshk), rinsed — or dried cranberries, roughly chopped; 1 tbsp sugar; 2 tbsp slivered pistachios and almonds; roast chicken or lamb, to serve

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Ecos da Antiga Pérsia: O Legado Duradouro da Culinária Palaciana

Explore a influência duradoura da culinária palaciana persa na gastronomia moderna, de especiarias e técnicas exóticas à arte de equilibrar sabores. Descubra prática

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