Heirloom Meals: Savoring Yesterday's Traditions Today
For: Persian Chutney
The Ansari’s Recipe for sweet and sour TORSHEE (Persian Chutney)
Ingredients: 3 liters of clear vinegar 30 eggplants 30 ripe peaches 2 packages tamarind paste (tamar hind = indian date) available in asian deli shops or in Iranian food stores 3...
Ali Ansari was truly an inspirig and wonderful guest. His close connection with the women in the kitchen - his Persian and German grandmothers had much to offer - recipes, artistic inspiration,...