The intoxicating scent and sophistication of Persian tea doesn't necessarily come from the brewing process. It comes from the tea itself. You're probably wondering why so many people choose to still brew their tea? I don't have the slightest idea. Sadaf tea bags are just as fresh and fragrant as brewed tea and available at Middle Eastern grocery stores. If you're an avid tea drinker like myself, you'll want to invest in an electric water heater. It delivers boiling water in 30 seconds--how cool is that? Just put one tea bag in a glass cup, add boiling water, a little orange blossom water, and you're ready to enjoy Persian tea time!  All, in under one minute! 

Ever wonder what is used on top of white rice to give it it’s rich golden-yellow hue?  Well, it’s not food coloring.  It’s saffron!  My aunt has a cooking secret that she has followed for years that will make your stash of saffron go the extra mile.  Whether you’re preparing to make a delicious feast for your family or want to whip up some quick appetizers to entertain friends, this cooking secret will come in handy.  Anytime you’re using saffron. . . I repeat, anytime you’re using saffron follow this quick and easy technique:  In a 4 ounce jar add 3.5 ounces of hot water and 1 teaspoon saffron.  Place the lid on top, give it a good shake (or two) and store in the refrigerator.  Replace this emulsion with dry saffron in your cooking.  Your wallet will really thank you.

Sabzi khordan or “eating greens” is a term given to fresh herbs that complement most Persian dishes and is a lively alternative to green salads.  It consists of fresh mint (na’ana), cilantro (ghishniz), flat-leaf parsley (jafari), sweet basil (reyhan), watercress (sha’ahi), radish (toropche), and spring onion (piazche).  Simply remove stems, rinse, strain, and store in the refrigerator in a salad spinner.  I double up on basil, but you're in charge of the proportions here folks.  Basil.  Basil.  Basil.