These lentils were originally cultivated in the Puy
region of France, which explains why they are called
either French or Puy lentils. Today, other countries
such as Italy and the U.S. also cultivate them. French
lentils are favoured over other varieties because of
their ability to hold their shape after cooking; other
varieties tend to disintegrate. While they also take
longer than other lentils to cook, they more than make
up for it in terms of flavour.
Many stews have at least 1 tsp of the spice added when
the meat is being sealed (seared). Only small quantities
of the spice are ever used, however, because it is strong
and can overpower a dish, not to mention dye it an
unappetising yellow.
Fresh grape leaves are rare and very much a treat when
available. They are best had in spring, when they are
freshest and the most tender. Some people have also
noted that spring shoots are not yet sprayed with
insecticides. Although frozen or preserved leaves are
not nearly as delightful, they also make it possible to
enjoy Dolmeh Barg-e Mo (Grape Leaf Rolls) year-round.
Photographed here are the preserved variety that are sold
in jars and can be bought from most large supermarkets,
and they need to be treated with much care so as not
to tear them. Another advantage of using the frozen or
preserved ones is that they have already been processed,
so that saves you the trouble of parboiling the fresh
leaves to soften them.
Japanese cucumbers are small and extremely fragrant.
Even if eaten with peel and core intact, these cucumbers
are still delightfuly crunchy and fragrant. Persian
cucumbers are similar, if not better, as many Middle
Easterners would point out. In fact, so exquisite are
Persian cucumbers that they are sometimes treated as
fruit and placed alongside other seasonal produce in a
large fruit bowl that greets guests in a home.
113