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The Persepolis Top Ten Things to Tart Up Your Ice Cream

OK – so it’s Summer. But as it looks as if it is only going to last a couple of days, we thought we’d better rush in with a topical post before we go back to writing about soups and stews. We like ice cream. Lots. We could pretty much live on it. And we…

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Concert Mini-Review: Roohafza Ensemble, Logan Hall

We were unusually lucky last week. We won a competition. Not the lottery, no. No, not the Deli of the Year contest either. We won tickets to go and spend the night with Rumi at the Logan Hall in Russell Square. Thanks to the very nice people at Six Pillars to Persia who broadcast on…

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Help – I’ve just bought bottomless jar of preserved lemons and don’t know what to do with them….

Five years' supply!That’s the thing with preserved lemons. A little goes a long way. You only need one or two to flavour a large tagine. But they usually come in real big jars. So having rushed to buy them in a wave of culinary enthusiasm (like, you’ve got a new tagine, and you’ve just come…

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Khoresht-e-Gojeh Sabz: Chicken and Sour Greengage Casserole

Nasty sour green things… And we do mean sour. Gojeh sabz, or unripened greengages, are as popular in Iran as, let’s say, strawberries are in the UK. They do of course grow over here – but we tend to regard them as a rather old-fashioned fruit, something for your grandmother to make into jam perhaps,…

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