FermenteaWhere food goes to change
Recipes by the places recorded in their sources.
An Iranian whole-wheat sourdough flatbread adapted for a home oven and ordinary baking sheet. This method keeps the broad, dimpled hand-stretched shape but omits the traditional hot-pebble hearth and its imprint.
A long, irregular Persian bread baked on a tray of gravel-like stones in a hot oven. This home method uses dried yeast and a mix of wholemeal and bread flour, with an overnight rest.
Khiyār shūr is an Iranian cucumber pickle made in several ways; one household account in salt water is set out here, while vinegar recipes and acidified laboratory brines are kept separate.
A yeast-raised Iranian flatbread with a crisp roomal-glazed crust, long grooves and a soft interior.
Persian yeast-raised flatbreads, rolled thin, seeded and cooked in a dry skillet.
Mahyawa, also written mahyaveh, is a traditional fish sauce from southern Iran, made by salting small sardines or anchovies in water, maturing them in jars and seasoning the filtered liquid with mustard and spices.