gulab – OrigIran

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origiran — Wed, 15 Nov 2017 09:07:23 +0000

Iranian Saffron

Iran can be considered as the cradle of the world’s saffron. Almost 90 percent of the world’s saffron is produced in Iran. Even many of saffron that are distributed with label of other countries are from Iran. Saffron in Iran goes back 3000 years and still has its own power. Saffron is known as the red gold of desert because its origin is Iran’s deserts. Even Unlike the fact that many believe the word saffron originates from Arabic name, Iran is the origin of its name and most of the Arabic sources have reference to Iranian sources.

Iranian Tea

ea is originated from china and India considers itself as another owner of tea industry in the world. Tea cultivation in Iran has not the long history of these two countries but the specific climate of northern Iran which has a good moisture and is mountainous can provide a great product. Iranian tea is of the cleanest teas in the world and pesticides are not used in its cultivation. Mountainous climate of northern Iran is greatly effective in improvement of taste of Tea and moreover allows plants to be free of pests which is one of the reasons for not using pesticides.

Iranian Carpet

The art of carpet weaving in Iran originated more than 2,500 years ago. Persian carpets and rugs were initially woven as articles of necessity to cover the floors of nomadic tribesmen, giving them protection from the cold and damp. The natural progression of the skill and craft involved in the creation of these works of art has been passed down from generation to generation over the centuries throughout periods of peace, invasion and war. As international trade developed, the variety of patterns and designs grew.

Iranian rosewater

Fragrances are like songs which accompany you. Now if these fragrances are associated with a good taste, we all will enjoy it. Rosewater is the complete and clear definition of these conditions. You only have to open it and it’s will play with your mind like a light music and you will be amazed by its taste similar to an orchestra peak. Rosewater is another one of pleasant and lovely products of Iran. It must seem strange to you that most of the perfume designers travel to Iran to buy original high-quality rosewater personally. Rosewater is produced from damask rose which is a type of rose in a process developed by Iranians.

Iranian pistachio

There is no doubt that Iranian pistachio has the best taste and maximum nutrition. The special climate of Kerman province is the only best place for growing pistachios.

Iranian pistachios offer various advantages that set them apart from other types of pistachio in the world. Higher meat content offers better value for money. Iranian pistachios have a world-famous taste that is unrivalled.
This taste advantage is enhanced by roasting Iranian pistachios at higher temperatures, made possible by higher unsaturated oil content. This high temperature roasting eliminates any bacterial contamination, which may be present in raw product.

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Iran produces 90% of global rosewater

origiran — Fri, 06 Jan 2017 08:37:31 +0000

Iran supplies 90 percent of the global demand for rosewater in light of its great farms and high-quality Mohammadi roses, said Mohsen Hallaji, who is involved in the development of Industrial Cluster of Kashan Rosewater, Herbal Drinks and Essence.

He told Iran Daily that Kashan is the hub for producing Mohammadi rose and rosewater in Iran.

Kashan, which has 1,900 hectares under cultivation of Mohammadi rose, is home to 10 percent of entire Mohammadi rose farms nationwide.

He put the average Mohammadi rose production at four tons per hectare while the total output of Mohammadi rose from farms and rose gardens in Kashan stands at 8,000 tons.

Hallaji said extraction of rosewater (golabgiri) is conducted using traditional and industrial methods.

“We have 27 industrial units and 1,500 traditional units for rosewater production across Kashan, providing direct or indirect job opportunities for 18,000 people.”

Since Kashan has many rosewater extraction factories and workshops, Mohammadi roses produced in farms of Kerman, Fars, Tabriz and Khorasan regions are also sent to Kashan for extracting rosewater, he said.

Close to 40 percent of rosewater is consumed domestically and the rest is exported, he added.

Hallaji further said the majority of Iranian rosewater is exported to Persian Gulf littoral states, Afghanistan, Iraq, European nations such as Germany, Southeast Asian nations like Japan and Malaysia, Central Asian countries such as Tajikistan, Armenia and Uzbekistan as well as to Canada and Russia.

He continued that in addition to rosewater, 80 herbal drinks are also produced in Kashan.

Hallaji put the production of rosewater and herbal drinks at 210,000 tons in the year to mid-March 2015 and this figure rose to 220,000 tons in the year to mid-March 2016.

He said that exports of rosewater and herbal drinks reached 1.6 million liters bringing in hard currency revenues of $2.1 million in the year to mid-March 2015. This increased to 1.88 million liters valued at $2.4 million in the year to mid-March 2016.

Hallaji noted that meager essence is produced in Kashan.

Essence has high value-added and is sold to perfume manufacturers, he added.

“Currently, we are planning to increase the production of essences.”

All workshops and industrial units which produce rosewater in Kashan are affiliated to Industrial Cluster of Kashan Rosewater, Herbal Drinks and Essence, he said.

At present, 500 industrial clusters have been identified across the country, he added.

He said Industrial Cluster of Kashan Rosewater, Herbal Drinks and Essence has been established under the supervision of the Organization of Small Industries and Industrial Townships of Iran.

“We seek to increase rosewater and herbal drinks production in Kashan,” he concluded.

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Gulab jamun (sticky saffron-flavoured dumplings)

origiran — Sun, 20 Nov 2016 20:58:53 +0000

These are really delicious and one of India’s favourite little desserts. They are traditionally made with reduced milk but as that takes a lot of time and effort, many of us make them with dried milk powder instead. They are easy to make and the only two tricks to getting them right is a soft dough and frying them over a very low heat so they cook all the way to the centre. They are very moreish! Serve as they are or warm with a scoop of vanilla ice cream.

Ingredients

200 g full fat milk powder
65 g plain flour
⅔ tsp baking powder
2 tbsp ghee, plus extra to grease your hands
100 g yoghurt
100 ml full fat milk, approximately
vegetable oil, for deep-frying
finely chopped pistachios, to serve, optional

Syrup

350 g sugar
2 good pinches saffron strands
½-1 tsp rose water, or to taste

Instructions

Place the milk powder, flour and baking powder in a large bowl and stir to combine well. Add the yoghurt and most of the milk and use your hands to combine until a moist and slightly sticky dough forms. Add the remaining milk if necessary. Set aside.

To make the syrup, place the sugar, saffron and 650 ml water in a saucepan and stir over medium heat until the sugar dissolves. Bring to the boil, then simmer for 2 minutes. Remove from the heat, stir in the rose water and set aside.

Pour about 10 cm oil into a wok or wide saucepan and place over low heat.

Divide the dough in half. Working with one half and keeping the other half covered so it doesn’t dry out, grease your palms well with ghee and shape the dough into 9 small tight balls. I like to make them slightly oval rather than round but you can shape them how you like. The surface should be smooth and crack-free. If the dough is too soft to shape, add a little more milk powder.

To check if the oil is ready, put a tiny ball of the dough into the oil. It should only sizzle very slightly. When ready, add the balls, stirring the oil as you put them in. Cook, stirring and turning regularly, for 15-17 minutes or until they are a deep golden brown all over. Remove with a slotted spoon and place straight into the syrup.

Repeat with the remaining dough. Leave the gulab jamun in the syrup to soak for 2 hours or overnight, covered in the fridge. They should last 10 days or more.

You can serve them cold, at room temperature or hot, sprinkled with pistachios if using. I like them hot so heat them in the syrup on the stove or in the microwave

by: Anjum Anand

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