Animal Fat: A Taste of Traditional Iran
Animal fat, or roghan hayvâni in Persian, is a culinary treasure in Iran, offering a rich and authentic flavor to many traditional dishes. Derived from the pure fat of cow or sheep milk, this golden oil has been a staple in Iranian cuisine for centuries due to its health benefits and unique taste.
Why Animal Fat?
* Rich Flavor: Animal fat imparts a deep, savory flavor that enhances the taste of countless dishes, from stews to baked goods.
* Health Benefits: Rich in vitamins K and E and beneficial fatty acids, animal fat offers various health benefits and has been used in traditional medicine.
* Tradition and Authenticity: Its use in Iranian cooking is deeply rooted in tradition, making it a symbol of authentic Persian cuisine.
Culinary Uses:
* Traditional Dishes: Animal fat is a key ingredient in many classic Persian dishes like ghormeh sabzi (herb stew) and kashk e baadenjan (eggplant with whey).
* Sautéing Vegetables: It adds a rich, nutty flavor to sautéed vegetables.
* Baking: Animal fat is used in traditional Persian breads and pastries for a tender and flaky texture.
* Ghee Production: Animal fat can be clarified to make ghee, a pure butter oil.
Kermanshah Animal Fat: A Golden Standard
Kermanshah animal fat is renowned worldwide for its exceptional quality and taste. Produced traditionally from the milk of sheep grazing on aromatic herbs, it offers a unique and delicate flavor.