What it means
سرخ کردن (sorkh kardan) means to fry something in oil or fat, usually over medium to high heat until it colours. The word سرخ means red or reddened, which captures the visual result of frying. The compound is formed entirely from native Persian roots: سرخ from Middle Persian and کردن (kardan, to do or to make). A close related concept is تفت دادن (taft dâdan), which refers to a lighter, dry-fry or saute without deep oil. سرخ کردن implies more oil and a deeper colour.
How to use it
- پیاز رو سرخ کن تا طلایی بشه. (Piyâz ro sorkh kon tâ talâyi beshe.) “Fry the onion until it turns golden.”
- مرغ رو توی روغن سرخ کردم. (Morgh ro tu-ye rowghan sorkh kardam.) “I fried the chicken in oil.”
- سیبزمینی سرخکرده دوست دارم. (Sib-zamini sorkh-karde dust dâram.) “I like fried potatoes.”
- قبل از اضافه کردن گوجه، پیاز رو سرخ کن. (Qabl az ezâfe kardan-e goje, piyâz ro sorkh kon.) “Before adding the tomato, fry the onion.”
Cultural note
سرخ کردن پیاز is often the first step in Persian stews and rice dishes. A well-fried onion, golden and fragrant, is considered the foundation of flavour in khoresht. Home cooks judge a dish partly by how well the onion was fried at the start. The technique of frying onions before adding turmeric and meat is so central to Persian cooking that many recipe instructions begin simply with the phrase: اول پیاز رو سرخ کن.