L’Or Noir Condiment - Iranian black lemon paste
The Persian condiment that livens up a dish with one spoon
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The Persian condiment that livens up a dish with one spoon
Five cauldron-cooked jams, to give as gifts or to share: a tour of Persia in five jars.
Orange and Corsican clementine, pistachio and saffron, slow-cooked in a copper pot: fruit first.
Raspberry and lychee, with a hint of rose, kettle-cooked without additives: fruit first.
Raspberry and pistachio with a hint of geranium, kettle-cooked without additives—the Persian recipe.
Mirabelle plum from Lorraine and pistachio, a hint of saffron, cooked in a copper pot: fruit first.
Black lemon reduced to its flower: a dark powder to sprinkle on fish or dessert.
Three of our cauldron-cooked jams, brought together for the breakfast table: Raspberry Lychee Rose, Raspberry Pistachio Geranium, and Fig Apple...
Fig, apple, and cinnamon slow-cooked, with no additives: an autumn jam, fruit first.
Iranian pistachio, just as it is: puréed, a deep green, with a straightforward, buttery taste.
Whole black lime from Iran: break open and infuse in a broth, or grind into a powder.