Persian Pizza? [moved from San Francisco Bay Area, board
- SalMonela Apr 8, 2008 08:48 AM
This is a long shot but does anybody remember a Persian cafe on Noriega at 19th Ave that among other things served a Persian Pizza? The owner (who regretably died of a heart attack in his restaurant one night) claimed he created the recpe himself because he inherited a pizza oven when he took over the lease for his restaurant. I'm looking for the recipe, or as much of a description as anybody might recall, to re-create the pizza.
Some of the key ingredients as I remember were a crust made out of rice, a topping with pomegranate seeds, saffron, lamb, and maybe mint?
did you used to be on the boston board? when you do go to make this, do not put saffron on the top- it is horridly expensive and it will burn up w/o giving flavor. i suggest that you use it to flavor your rice liquid. you'd also want to sprinkle on your mint afetr it comes out of the oven and before serving. also, a tomato based sauce would be in keeping w/ persian foods.
I don't have a recipe for you but think the idea he came up with is interesting. Since, as you prob already know, the most prized part of a lot of persian rice dishes is the layer of crust which forms on the bottom and then is put on the top I believe. There is a special name forthat crust layer. I can't remember what it is.
Ingenious to make that kind of the base for a pizza with persian seasonings.