Comments on: Persian Cherry Pilaf http://www.tigersandstrawberries.com/2005/07/01/persian-cherry-pilaf/ Fri, 19 Mar 2010 01:55:23 +0000 http://wordpress.org/?v=1.5.2 Comment on Persian Cherry Pilaf by: bob http://www.tigersandstrawberries.com/2005/07/01/persian-cherry-pilaf/#comment-87697 Sat, 28 Feb 2009 00:12:42 +0000 http://www.tigersandstrawberries.com/2005/07/01/persian-cherry-pilaf/#comment-87697 Just a note on the sour cherries - in the US, sour pie cherries are usually the Montmorency type, which is light red, and yellow on the inside. What's used throughout most of the Mediterranean and Iran is the black sour cherry, or Morello cherry. It has a much more intense flavor. If you can't find Morellos commercially and you have a garden, they are definitely worth growing! Just a note on the sour cherries - in the US, sour pie cherries are usually the Montmorency type, which is light red, and yellow on the inside. What’s used throughout most of the Mediterranean and Iran is the black sour cherry, or Morello cherry. It has a much more intense flavor. If you can’t find Morellos commercially and you have a garden, they are definitely worth growing!

]]> Comment on Persian Cherry Pilaf by: Persian Sour Cherry Saffron Rice (Polow) « Jaden’s Steamy Kitchen http://www.tigersandstrawberries.com/2005/07/01/persian-cherry-pilaf/#comment-23482 Wed, 13 Jun 2007 01:34:38 +0000 http://www.tigersandstrawberries.com/2005/07/01/persian-cherry-pilaf/#comment-23482 [...] -Tigers & Strawberries has a version with lamb [...] […] -Tigers & Strawberries has a version with lamb […]

]]> Comment on Persian Cherry Pilaf by: rahil http://www.tigersandstrawberries.com/2005/07/01/persian-cherry-pilaf/#comment-12461 Thu, 25 Jan 2007 18:49:13 +0000 http://www.tigersandstrawberries.com/2005/07/01/persian-cherry-pilaf/#comment-12461 intresting recipe. my moms from iran and she dosent make it this exact way..but its still good. and the uzbek polow is just as good but to the above argument..parsi and most centeral asian cultures are like 90% the same even the language...cause it was all one empire once upon a time intresting recipe. my moms from iran and she dosent make it this exact way..but its still good. and the uzbek polow is just as good but to the above argument..parsi and most centeral asian cultures are like 90% the same even the language…cause it was all one empire once upon a time

]]> Comment on Persian Cherry Pilaf by: savi http://www.tigersandstrawberries.com/2005/07/01/persian-cherry-pilaf/#comment-5246 Sat, 22 Jul 2006 12:09:17 +0000 http://www.tigersandstrawberries.com/2005/07/01/persian-cherry-pilaf/#comment-5246 great recipe. wanted to point out an error in your facts - the persians did not conquer india in the sixteenth century. it was the mughals (mongols), an entirely diffferent race and culture. the persian conquest of india took place in 500 BC or so. (sixteenth century is a little too late to be influencing indian food traditions) great recipe. wanted to point out an error in your facts - the persians did not conquer india in the sixteenth century. it was the mughals (mongols), an entirely diffferent race and culture.

the persian conquest of india took place in 500 BC or so.

(sixteenth century is a little too late to be influencing indian food traditions)

]]> Comment on Persian Cherry Pilaf by: Barbara Fisher http://www.tigersandstrawberries.com/2005/07/01/persian-cherry-pilaf/#comment-554 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/07/01/persian-cherry-pilaf/#comment-554 Central Asia was once under Persian rule as well, Courtney. <BR/><BR/>One of the things I am finding most fascinating about learning to cook different cuisines is the way I can untangle the threads of ingredients, techniques and nomenclature to attempt to shed light upon the historical roots of each dish. <BR/><BR/>I think that if I ever decide to go for grad school, it will likely be in either history or anthropology pertaining to foodways. <BR/><BR/>Interestingly, sour cherries, which we in the US usually only use for cherry pies (and usually in that hideous canned cherry pie filling stuff, ugh) are revered in large parts of the Balkan countries, Central Asia and the Mediterranean countries. Sour cherry jam is a big thing in those places, which is used often to sweeten tea, or to have by the spoonful, with tea. They used in sweet and savory dishes, and for some odd reason, I keep coming upon references to them in books I am reading now. <BR/><BR/>But they appear to be more highly esteemed in many parts of the world than I ever knew before. I thought I was just a freak for preferring them over sweet cherries. Central Asia was once under Persian rule as well, Courtney.

One of the things I am finding most fascinating about learning to cook different cuisines is the way I can untangle the threads of ingredients, techniques and nomenclature to attempt to shed light upon the historical roots of each dish.

I think that if I ever decide to go for grad school, it will likely be in either history or anthropology pertaining to foodways.

Interestingly, sour cherries, which we in the US usually only use for cherry pies (and usually in that hideous canned cherry pie filling stuff, ugh) are revered in large parts of the Balkan countries, Central Asia and the Mediterranean countries. Sour cherry jam is a big thing in those places, which is used often to sweeten tea, or to have by the spoonful, with tea. They used in sweet and savory dishes, and for some odd reason, I keep coming upon references to them in books I am reading now.

But they appear to be more highly esteemed in many parts of the world than I ever knew before. I thought I was just a freak for preferring them over sweet cherries.

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