After many years, this year with help of my sister we picked unripe grapes from my back garden and made verjuice – a taste all too familiar in Persian cuisine. See here for examples of its uses. The slide show below shows all the stages involved except a few very important ones:
- Unripe grapes must be separated from branches and washed thoroughly before passed through fruit juicer.
- You should add ½ tbsp. salt to each 750 ml bottle of verjuice before storing them.
- And most important of all beware that the pulp of this fruit could cause skin allergy. Wear long plastic gloves to be safe just in case.
If you think all cooks and foodies in all cultures are looking forwards for grapes to ripe, think twice! We Iranians have many uses for ghooreh, “unripe, sour grape”, for the lack of a better translation, in our cuisine.
That’s right, next time you stroll through an Iranian grocery store in North America and come across ghooreh beware this is not a fruit to nibble at casually; the eye-watering and lip- sewing sour green grape is used in cooking, mainly as spice or seasoning whether it is in whole (fresh or frozen), pressed, dried and grounded, or processed and made into paste or torshi (a type of pickle). Here is a taste of the variety in forms and usages of ghooreh: Read the rest of this entry »