Persian markets in the San Fernando Valley
Hello, fellow Chowhouds:) I have recently become a great fan of Middle Eastern, especially of Persian food. What is the best Persian market in the San Fernando Valley offering the largest variety of Persian ingredients, such as dried lime powder and powdered rose petals?
Valley Produce - (818) 609-1955 - 18345 Vanowen St, Reseda
Q Market & Produce Market - (818) 345-4251 - 17259 Vanowen St, Van Nuys
Woodland Hills Market - (818) 999-4477 - 19964 Ventura Blvd, Woodland Hills
There are others in the Valley, and I will post them, if I think of them. :)
Valley Produce is good (and BIG), but a treasure of a market is Woodland Hills Market in Woodland Hills. The meat is good, the produce is very reasonable, and the Persian specialties are piled high! Yes, they have dried limes!
Location is one block east from Winnetka on Ventura Blvd. - 101, exit Winnetka.
Good morning, Michael, and thanks for the information about the Farmers' Ranch Market (its actual name) which is just a couple of blocks from where I live.
It is a very good general purpose Middle Eastern Market, with its principal thrust, as I perceive it, at the Armenian community, while accomodating the tastes of Turks, Persians, Syrians, Lebanese, Jordanians, Arabs of various backgrounds, Israelis and Palestinians while also accomodating the South Asian ( Indian, Pakistani) clientele.
It does not, however, seem to have a few of the truly classic elements of Persian cooking, however, as explicated the wonderful volume, _New Food for Life: Ancient Persian and Modern Iranian Cooking and Ceremonies_, by Najimieh Batmanglij, my most recent acquisition to my cookbook library.
I will continue to cast my net and will be happy to share the result of my search with anyone here who is interested.
Thanks again for your kind offer of help.
re: Ron Hay
I've had that cookbook for several years, and it does include some excellent dishes. One of my favorites was Tah chin-e-morgh (baked saffron yogurt rice with chicken). Basically, partially cooked basmati is mixed with egg, saffron and yogurt. A casserole is then lined with the rice mixture, filled with a savory stew, covered with more rice, baked, and then inverted onto a platter. It makes for an impressive presentation, especially when cutting into the golden dome of rice to reveal the stew within . I would, however, season it a bit more than is suggested in the recipe, otherwise it's somewhat bland.You can also use different fillings. I devised one with lamb and prunes that I thought was better than the chicken.