About Turmeric
Turmeric (Curcuma longa) is a rhizome related to ginger, prized for its vibrant golden color and earthy flavor. In Persian cooking, it plays a supporting role — adding warmth and color without overpowering other flavors.
Characteristics
- •Color: Bright yellow-orange
- •Texture: Fine powder (when ground)
- •Aroma: Earthy, slightly musky
Persian Uses
In Rice
A small pinch adds golden color to chelow and polo dishes. Use sparingly — too much creates bitter notes.
In Advieh
One of the key components of Persian spice blend, balancing the sweetness of cinnamon and cardamom.
For Stews
Added to the onion base of many khoresh dishes, blooming in oil to develop flavor.
Pickles
Essential in many torshi recipes for both color and preservation properties.
Tips
- •Less is more: 1/4 teaspoon is often enough for 4 servings
- •Bloom in fat: Add to oil briefly before other ingredients
- •Stains everything: Work carefully to avoid yellow counters
- •Fresh vs dried: Persian cooking typically uses dried powder
Storage
Store in airtight container away from light. Ground turmeric keeps 2-3 years but loses potency over time.