By Iman Sadri
January 13, 2022
Mom’s pantry, also known as the Ambar Khoraki, is mostly comprised of all the dried ingredients used for Persian cooking. Saffron, rice, lentil, salt, dried lime, turmeric, red beans, Garbanzo beans, fenugreek, coriander, kidney bean, pepper, paprika, cinnamon, cumin, cardamom, chick pea powder, flour, alyssum, Anise seeds, rosemary, chick pea powder, dried ginger, mint syrup, sour cherry syrup and rose water.
The pantry is a small room behind a glass door with a gold color handle that open to a condensed of the large Persian bazaars.
The pantry has the bright colors of an Isfahan bazaar enclosed in Mom’s plastic containers. Fiery-red saffron, the bright blue of wild rue, the mustard yellow of Gheymeh Stew spice- a crushed concoction of cardamom, black pepper, onion powder, turmeric, and nutmeg. All of Mom’s spices enclosed in plastic containers with white tops and labels in Farsi.
This is an excerpt from Iman Sadri’s new memoir – Order on Amazon Feb 15, 2022 – DM for the name.