The market · Herbs and aromatics · The Middle East, South Asia, Southern Europe
Dried mint
Not a lesser fresh mint but its own ingredient: dustier, sweeter and more savoury, the mint of Turkish, Persian and Levantine cooking.
cool · dusty · sweet
What to do with it
KashmiriKashmiri yakhniMutton simmered in a pale, gently sour gravy of yoghurt scented with fennel, dried ginger and cardamom — no chilli, no turmeric.No one here has made it yetKashmiriGushtabaLarge, soft balls of mutton pounded smooth with fat, simmered in a spiced yoghurt gravy — traditionally the last meat course of the wazwan.No one here has made it yetPersianAsh reshtehA thick soup of beans, chickpeas, lentils, herbs and flat noodles, topped with kashk, fried onions and dried mint.No one here has made it yetTurkishMantıTiny meat-filled dumplings, boiled and served under garlicky yoghurt, with butter sizzled with red pepper poured over.No one here has made it yet
