Also known as green onions, these bunches of long,
slender leaves are the tops of premature onion bulbs.
They are usually used chopped and they taste mildly of
onions. In Middle Eastern cuisine, they are usually part
of a mixture of herbs that could be stewed or made into
a stuffing.
Dried sumac berries are dark red to brown in colour
and, while sometimes sold whole, are typically ground
to make a condiment that is kept in shakers for
kebab dishes. It has a lip-smacking tangy taste that
forms a lovely contrast against smoky, chargrilled
kebabs. The plant from which the berries grow can
be found throughout the Middle East and in parts of
the Mediterranean.
Tamarind pulp is a pleasant blend of sour and sweet.
The pulp is usually sold in compressed blocks that also
contain a lot of stringy fibres and dark, hard seeds. As
a result, tamarind pulp is always stirred in some hot
water until it turns a rusty brownish-red in colour
before it is passed through a sieve for tamarind juice. In
Iran, tamarind pulp is also made into flat, leather-like
sheets and eaten as snacks.
Canned tomato paste is a common store-cupboard item,
especially in Iranian households. This may have to do
with the Iranian love for tanginess in their food. It is
often used in small amounts to inject some zest and
colour into stews.
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