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NOBAKHT Magazine

Know-how for the Persian table.

Short kitchen and store guides for buyers and sellers of pastes, pickles and condiments.

KitchenStoring tomato paste once it's openedThe right jar, a thin layer of oil, a dry spoon and freezing in portions — four tips for opened paste.4 min readCondimentsLemon juice or verjuice? Two familiar sours of Persian cookingOne comes from lemons, the other from unripe grapes — where does each belong on the table?4 min readAt the tableTorshi and shoor: two traditions on the Persian tableOne in vinegar and spices, the other in brine — the difference, plus tips for serving and storing.4 min readRetailSelling pastes and pickles in store: display and stockArrange by use, place complementary goods together and rotate stock properly.5 min read

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