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Nan-e Nokhodchi
Nan-e nokhodchi ( fa, نان نخودچی), also called Shirini nokhodchi ( fa, شیرینی نخودچی), are cookies made from Chickpea, chickpeas originating in Qazvin Province, Qazvin, Iran. These are traditionally made from chick-pea flour and flavored with cardamom and garnished with pistachio. They come in varying shapes. Etymology Nan-e Nokhodchi means "bread of/with chickpea" in Persian language, Persian. Shirini Nokhodchi means "chickpea cookie" in Persian. Shape Some say they are traditionally cut into the shape of a clover, while others say that the traditional shape is modeled after a hazelnut with etched designs. They are also now made into squares, hearts and diamonds. Seven Sweets According to legend, King Jamshid discovered sugar on the Persian new year, Nowruz. Therefore, there is the custom to celebrate Nowruz with seven sweet foods, in addition to the traditional other seven foods at the Haft-sin. The seven sweets are: * ''Noghl'', sugar-coated almonds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortbread
Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Unlike many other biscuits and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world. History Shortbread originated in Scotland. Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during the Auld Alliance between France and Scotland, the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century. This type of shortbread was baked, cut into triangular wedges, and flavoured with caraway seeds. The triangular wedges became known as "petticoat tails" in Scots and this form of shortbread has become particularly associated with Mary, Queen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chickpea
The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 9500-year-old remains have been found in the Middle East. The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when ground into flour, falafel. It also is important in Indian cuisine, used in salads, soups and stews, and curry, in chana masala, and in other meal products like channa. In 2019, India was responsible for 70% of global chickpea production. Etymology The name "chickpea," earlier "chiche pease," is modelled on Middle French ', where ''chiche'' comes from Latin '. "Chich" was used by itself in English from the 14th to the 18th centuries.''Oxford English Dictionary'', 3rd edition, December 201''s.v.''/ref> The word ', fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cardamom
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; ''Elettaria'' pods are light green and smaller, while ''Amomum'' pods are larger and dark brown. Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in the Ayurvedic literatures of India. Nowadays it is also cultivated in Guatemala, Malaysia, and Tanzania. The German coffee planter Oscar Majus Klöffer introduced Indian cardamom to cultivation in Guatemala before World War I; by 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pistachio
The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. ''Pistacia vera'' is often confused with other species in the genus ''Pistacia'' that are also known as pistachio. These other species can be distinguished by their geographic distributions (in the wild) and their seeds which are much smaller and have a soft shell. Etymology Pistachio is from late Middle English ''pistace'', from Old French, superseded in the 16th century by forms from Italian ''pistacchio'', via Latin from Greek ''pistákion'', and from Middle Persian ''pistakē''. History The pistachio tree is native to regions of Central Asia, including present-day Iran and Afghanistan. Archaeology shows that pistachio seeds were a common food as early as 6750 BC. So far, the earliest evidence of pistachio consumption goes back to the Bronze Age Central Asia and comes from Djarkuta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persian Language
Persian (), also known by its endonym Farsi (, ', ), is a Western Iranian language belonging to the Iranian branch of the Indo-Iranian subdivision of the Indo-European languages. Persian is a pluricentric language predominantly spoken and used officially within Iran, Afghanistan, and Tajikistan in three mutually intelligible standard varieties, namely Iranian Persian (officially known as ''Persian''), Dari Persian (officially known as ''Dari'' since 1964) and Tajiki Persian (officially known as ''Tajik'' since 1999).Siddikzoda, S. "Tajik Language: Farsi or not Farsi?" in ''Media Insight Central Asia #27'', August 2002. It is also spoken natively in the Tajik variety by a significant population within Uzbekistan, as well as within other regions with a Persianate history in the cultural sphere of Greater Iran. It is written officially within Iran and Afghanistan in the Persian alphabet, a derivation of the Arabic script, and within Tajikistan in the Tajik alphabet, a der ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hazelnut
The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus ''Corylus'', especially the nuts of the species ''Corylus avellana''. They are also known as cobnuts or filberts according to species. Hazelnuts are used in baking and desserts, confectionery to make praline, and also used in combination with chocolate for chocolate truffles and products such as chocolate bars, hazelnut cocoa spread such as Nutella, and Frangelico liqueur. Hazelnut oil, pressed from hazelnuts, is strongly flavored and used as a cooking oil. Turkey and Italy are the world's two largest producers of hazelnuts. Description A cob is roughly spherical to oval, about long and in diameter, with an outer fibrous husk surrounding a smooth shell, while a filbert is more elongated, being about twice as long as its diameter. The nut falls out of the husk when ripe, about seven to eight months after pollination. The kernel of the seed is edible and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamshid
Jamshid () ( fa, جمشید, ''Jamshīd''; Middle- and New Persian: جم, ''Jam'') also known as ''Yima'' (Avestan: 𐬫𐬌𐬨𐬀 ''Yima''; Pashto/Dari: یما ''Yama'') is the fourth Shah of the mythological Pishdadian dynasty of Iran according to ''Shahnameh''. In Persian mythology and folklore, Jamshid is described as the fourth and greatest king of the epigraphically unattested Pishdadian Dynasty (before the Kayanian dynasty). This role is already alluded to in Zoroastrian scripture (e.g. ''Yasht'' 19, ''Vendidad'' 2), where the figure appears as ''Yima kshaeta'' "radiant Yima" ( ae, 𐬫𐬌𐬨𐬀 𐬑𐬱𐬀𐬉𐬙𐬀, Yima xšaēta) and from which the name 'Jamshid' is derived. Both ''Jam'' and ''Jamshid'' remain common Iranian and Zoroastrian male names that are also popular in surrounding areas of Iran such as Afghanistan and Tajikistan. Edward FitzGerald transliterated the name as ''Jamshyd''. In the eastern regions of Greater Iran, and by the Zoroastrians ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nowruz
Nowruz ( fa, نوروز, ; ), zh, 诺鲁孜节, ug, نەۋروز, ka, ნოვრუზ, ku, Newroz, he, נורוז, kk, Наурыз, ky, Нооруз, mn, Наурыз, ur, نوروز, tg, Наврӯз, tr, Nevruz, tk, Nowruz, uz, Navro'z is the Persian-language term for the day of the Iranian New Year, also known as the Persian New Year. It begins on the spring equinox and marks the beginning of Farvardin, the first month of the Solar Hijri calendar (an Iranian calendar used officially in Iran and Afghanistan). The day is celebrated worldwide by various ethnolinguistic groups and falls on or around the date of 21 March on the Gregorian calendar. The day of Nowruz has its origins in the Iranian religion of Zoroastrianism and is thus rooted in the traditions of the Iranian peoples; however, it has been celebrated by diverse communities for over 3,000 years in Western Asia, Central Asia, the Caucasus, the Black Sea Basin, the Balkans, and South Asia. Presently, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haft-sin
Haftsin ( fa, هفتسین) is an arrangement of seven symbolic items whose names start with the letter "س" (pronounced as "seen"), the 15th letter in the Persian alphabet; "haft" (هفت) is Persian for "seven". It is traditionally displayed at Nowruz, the Iranian New Year, which is celebrated on the day of the vernal equinox, marking the beginning of spring in the Northern Hemisphere. Items of Haft-seen The following are the primary items of Haft-sin, whose Persian names begin with the letter ''sin'' in the Persian alphabet. # () – wheat, barley, mung bean, or lentil sprouts grown in a dish. # () – wheat germ sweet pudding. # () – Oleaster # () – vinegar. # () – apple. # () – garlic. Coins (سکه ''sekke''), hyacinth (سنبل ''sombol''), and clock (ساعت ''suat'' also pronounced so-at) are sometimes included too. Other symbolic items that are typically used to accompany Haft-sin include a mirror, candles, painted eggs, goldfish, and tradition ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noghl
Mlabbas (Syrian Arabic) (Arabic: ملبس), and Noghl (Iranian Persian), or Nuql (Afghan Persian) ( fa, نقل), or sugar-coated almonds, is a traditional Syrians, Syrian, Iranian and Afghanistan, Afghan confection. It is made by boiling sugar with water and rose water and then coating roasted almonds in the mixture. It can also be made with other Nut (fruit), nuts such as walnuts or other items. Noghl is often eaten along with tea. Noghl is often included in Syrians, Syrian, Iranian and Afghan weddings, which are based on ancient Arabic / Persian / Afghan ceremonies. As part of the wedding celebration, an often lavish spread of food is prepared at the home of the bride. Included among the food is an assortment of pastries and sweets, including noghl, which is typically paid for by the groom. In many places in both Iran and Afghanistan, Noghl (Nuql) is showered on the bride and groom, much like confetti in Western countries would be.Saberi, Helen. Afghan Food & Cookery. New York: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baklava
Baklava (, or ; ota, باقلوا ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. The pre- Ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of Turkish, Iranian and Arab cuisines, and other countries of the Levant and Maghreb, along with the South Caucasus, Balkans, and Central Asia. Etymology The word ''baklava'' is first attested in English in 1650, a borrowing from ota, باقلاوه . The name baklava is used in many languages with minor phonetic and spelling variations. Historian Paul D. Buell argues that the word "baklava" may come from the Mongolian root ' 'to tie, wrap up, pile up' composed with the Turkic verbal ending ''-v''; baγla- itself in Mongolian is a Turkic loanword. Sevan Nişanyan considers its oldest known forms (pre-1500) to be ''baklağı'' and ''baklağu'', and labels it as being of Pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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