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I'd recommend Batmanglij's book(s), but forewarned that she goes Saffron crazy - ludicrously her recipes routinely call for 1/4 teaspoon of Saffron disolved in

I'd recommend Batmanglij's book(s), but forewarned that she goes Saffron crazy - ludicrously her recipes routinely call for 1/4 teaspoon of Saffron disolved in rosewater. (Possibly this is a not so subtle class signaling in her book as Saffron is rather expensive). Skip it and it will be just fine. Also, just like Italian recipes, it is sufficient to get the onion to a translucent state. 8-10 minutes will do. OP and family's arduous caramelizing process is a bit over the top. Very interesting, btw, of OP mentioning her family insisting on her not learning cooking. My mother had the same precise experience. Of course she chose to learn anyway, which is a good thing as she is an exceptional cook.

kayson 6y ago
My wife made the same comment about the saffron! Fortunately we have a seemingly never-ending supply from my parents. I agree that skipping the saffron is fine in a lot of the recipes, especially the stews. (I prefer skipping the rosewater as well, but it definitely does make a noticeable difference in the flavor). In some cases, though, you definitely need copious quantities of saffron, like tahchin, or the chicken served with zereshk polo. I disagree with you on the onions, though. It's one thing to get them translucent, but that's barely caramelized, if at all. Only once they're nice and brown do you get that subtle sweetness.