Lemon juice or verjuice? Two familiar sours of Persian cooking
One comes from lemons, the other from unripe grapes — where does each belong on the table?
Sourness is part of Persian cooking, and two condiments are the most common: lemon juice, pressed from lemons, and verjuice (ab-ghooreh), pressed from unripe grapes.
Lemon juice is sharper, with a citrus aroma — it goes into Shirazi salad, over kebab, into dressings and into some stews and ash soups.
Verjuice is gentler and fruitier, and it has its fans in dolma and in some ash soups and stews.
Add sour condiments near the end of cooking and adjust by tasting. Verjuice is part of NOBAKHT's registered range too — ask about sourcing it.
This article is general and educational; for exact NOBAKHT product specifications, contact the sales team.
