ニューヨーク・タイムズのインスタグラム(nytimes) - 3月17日 06時03分

In #Persian cuisine, herbs are so more than a garnish. Whether raw or cooked, fresh herbs lie at the foundation of most dishes. Leaving them out would be like making Italian food without tomatoes or Japanese food without seaweed. Besides the sheer quantity of herbs — in Iran, they’re measured by the kilogram — the thing that distinguishes Persian food is the multifaceted role they play. Whether they’re wilted, stewed or fried, fresh herbs transform as they cook, first mellowing and then sweetening in flavor. #Iranian cuisine still remains stubbornly unfamiliar in the U.S., even as Americans have become more interested in Middle Eastern ingredients and foods like hummus and tahini. But during #Nowruz, the Persian New Year, the dishes on the table are verdant and flavorful — and particularly enticing. @krausfoto6 photographed herbed rice with tahdig, on the left; herb and radish salad with feta and walnuts; and fish stuffed with herbs, walnuts and pomegranate. Visit the link in our profile to get all 3 @nytfood recipes.

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