Violet Afshoreh
From Art Of Persian Cooking.
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A historical recipe
Art Of Persian Cooking.
Iran
Known as an Iranian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Bring 2 cups water to a boil.
- Add 8 ounces mashed small fresh wild violets, cover tightly, remove from heat, and let stand for 12 hours.
- Strain liquid from the violets into a measuring cup and add an equal amount of sugar to the flowers.
- Return the liquid to the violets and sugar and put in the top of a double boiler.
- Cook over simmering water until the sugar is completely dissolved.
- Cool and bottle.
- Store in a cool, dry place.
- Serve a small amount of it as a f shoreh, or without water as violet tea.
- It is believed to be relaxing to the nerves and mind.
Plating
Cookware for this recipe
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Saucepan
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Sieve
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Measuring jug