Persian perfection Not too spicey, not too hot, it’s just right Deana Lancaster News Reporter deana@nsnews.com SCATTERED across the North Shore, in cafes and restaurants bearing signs of lacy script, you'll find one of civilization’s tastiest and oldest cuisines. It’s no surprise that Persian cuisine is abundant here, the North Shore’s [ranian population is estimated to be as high as 20,000 people. What is surprising, however, is that the rest of the com- munity hasn’t caught on to the culture’s savoury secrets. Persian cooking is based on lamb, fruits, vegetables and grains, used in subtle and varied com- binations, neither highly spiced nor hot but seasoned with herbs. The wide variety of fruits, vegetables and herbs; animals and seafoods used in Persian DATES, called khorma, cooking is thanks to the number of geo- 7 are a tasty and popu- graphic regions and micro-climates in Iran. : . . lar staple of Persian Bounty is also collected from the Persian ; : : cuisine. Gulf, local rivers, and of course, the Caspian Sea — home to the ugly, bony-plated, carti- laginous sturgeon which produces Iran’s famous caviar. Popular Persian dishes include kookoos — souffles made with veg- etables, herbs and sometimes meat; and kababs — lamb, beef, chicken and vegetables marinated and barbe- cued on skewers and served with steaming, fluffy basmati rice. And there are dolmehs — ground meat, rice and herbs stuffed into a selection of edible wrappers and containers, including tender vine leaves. Many of the dishes are seasoned with, among other herbs, mint. . Yogurt, or maast, is used generously, as an accompaniment, in sauces, and for the popu- lar drink, doogh. Vegetables, salads, dates, pickles and breads, called nan, are plentiful, and the sweets are delicious: pastries made with nuts, cinnamon and spices. See Recipes page 2B NEWS photo Terry Peters Sunday, May 23, 1999 - North Shore News - 27 Is nearing the end! Last Day to enter is June 11/99 So continue to send in your specific satirical comments or statements that are North Shore related and we will run it in our weekly Wednesday ad. If your comment is chosen, you and a friend will enjoy a lunch on us for FREE. Simply phone, fax or drop off your comments. No purchase necessary. eg. “That silver finish on the Lions Gate Bridge isn't really paint. It's duct tape.” On June 13th we will draw a Grand Prize Winner from all of our entries who will win a dinner for 8 in our private dining room! Its Patio Season... we're is such a good mood that if you bring this ad to dinner we will give you a FREE appetizer with the purchase of any two entrees ( until June 11/99). Not valid with other promotional offers, or set priced meals, RESTAURANT = “We're Out There...” 1734 Marine Drive, West Vancouver phone: 922-2411 fax: 922-2406 (PS. This is not a political campaign) Great creations lovk for these popular should be shared! bates fearnning Here's how we'll CS. canned fruit tempt you: send us a favorite, original recipe using at least one canned fruit, California Cling Peaches, Fruit Cockrail or U.S. ‘ Bartlett Pears. You could win the Grand Prize in our California Dreaming Recipe Contest, a trip for two to San Francisco! You could also be one of six runners up to win Dinner for Two ar a selected fine restaurant near you. Submit recipes in three categories: Entrees (salads, hor or ccld main courses), Desserts, or Specialty (appetizers, beverages, jams, etc.). All recipes must use one of che fabulous canned fruits of California or the U.S.- Cling Peaches, Fruit Cocktail or Bartlert Pears. Recipes will be judged by an cager panel of Canada’s top chefs, food writers and cookbook authors. Pick U.S. canned fruit - it’s always in season!