This is one of the most gorgeous looking and aromatic Persian mixed polows, requiring extra time and effort, but absolutely rewarding when prepared in authentic (Shirazi) way.
Ingredients (serving 4-6):
Shiraz, the city of gardens–excerpts from my book
A wide range of flowers and herbs are distilled in Iran, mainly but not solely in the province of Fars, to produce an aromatic soft-drink commonly referred to in the plural, as “araghi-yaat.”
It was during the months of April and May that I often walked past baagh-e safa (the “pure heart” garden that housed the old distillery workshops) as it provided the city with its araghi-yaat consumption needs. Baagh-e safa remains, to date, the main supplier of floral and herbal extracts for retailers and individual customers alike and one of the main sources of printed knowledge about the process. Read the rest of this entry »