Introduction to Persian Cuisine and Menu Vocabulary

This set of vocabulary flashcards provides definitions for key terms, ingredients, and dishes found in Persian cuisine as presented in the lecture notes.

Persian cuisine

Refers to the cuisine of Iran, which is diverse with each province featuring dishes, culinary traditions, and styles specific to their regions.

Saffron

A spice derived from the flower of the saffron crocus, used as a seasoning and coloring agent, and known as the world's most expensive spice by weight.

Chelo kabob

A dish consisting of kabob and rice.

Khoresht

A type of Persian stew.

Ash

A thick soup in Persian cuisine.

Polo

The Persian word for rice.

Labne

Double strained yogurt.

Kashk

Cream of whey.

Koobideh

The Persian word for ground.

Barg

The Persian word for leaf.

Badenjoon

The Persian word for eggplant.

Tahini

Ground sesame.

Ghormeh

A type of Persian stew.

Tandoor

A bread oven.

Lubia

The Persian word for green beans.

Albaloo

The Persian word for sour cherries.

Mast

The Persian word for yogurt.

Khiyar

The Persian word for cucumber.

Tahdeeg

Crispy rice from the bottom of the pot.

Baghali

The Persian word for fava bean.

Soltani

The Persian word for king.

Torshi

The Persian word for pickled.

Adas

The Persian word for lentils.

Sabzi

The Persian word for herbs.

Zereshk

The Persian word for barberries.

Shirin

The Persian word for sweet.

Za'atar

A Middle Eastern spice containing sesame, sumac, and thyme.