آرد
آرد (ârd) means flour in Persian. A pure Persian word with ancient Iranian roots, it covers wheat flour for bread and baking as well as specialty flours like chickpea flour used in sweets.
Glossary
لپه
لپه (lape) means yellow split peas in Persian. A native Persian word, lape are skinned and split chickpeas with a mild, earthy flavour and are essential in several classic Iranian soups and stews.
باقالی
باقالی (bâghâli) means broad beans or fava beans in Persian. The word comes from Arabic baqila, and fava beans are a prized seasonal ingredient in spring Iranian cooking.
لوبیا
لوبیا (lubiâ) means beans in Persian. The word traces back to Ancient Greek, and it names the broad category of common beans used in Iranian stews and rice dishes.
عدس
عدس (adas) means lentils in Persian. Borrowed from Arabic, it is one of the most essential legumes in Iranian cooking and appears in soups, stews, and rice dishes.
سماق
سماق (somagh) is sumac, the deep red-purple ground berry used to sour and color Persian food. Persian borrowed the word from Arabic سماق, which itself comes from Classical Syriac.
تره
تره (tareh) is the Persian word for leek and garlic chives, a mild pungent green herb widely used in Iranian cooking. It is a native Persian word of ancient Iranian origin.
ریحان
ریحان (reyhân) is the Persian word for basil, borrowed from Arabic ريحان, which means fragrant plant or sweet basil. It carries a sense of freshness and is tied to Persian poetry.
گشنیز
گشنیز (geshniz) is the Persian word for cilantro and coriander, a herb with a pungent citrusy aroma. It is a native Persian word with roots in Middle Persian.
شوید
شوید (shevid) is the Persian word for dill, a feathery green herb with a sharp, anise-like flavour. It is one of the essential fresh herbs in Iranian cooking.