http://gherkinstomatoes.com/2009/06/23/11286/ Celebrating the Culinary History of France and her Former Colonies Fri, 10 Feb 2012 16:10:05 +0000 hourly 1 http://wordpress.com/ http://gherkinstomatoes.com/2009/06/23/11286/comment-page-6/#comment-1907 Thu, 05 Nov 2009 12:02:47 +0000 http://gherkinstomatoes.com/2009/06/23/11286/#comment-1907 [...] with duck or pheasant and permeated with pomegranate syrup. (See my previous post —  “Iran: the Beauty of an Ancient Cuisine“) Photo credit: Chris [...]

]]> http://gherkinstomatoes.com/2009/06/23/11286/comment-page-5/#comment-1247 Thu, 02 Jul 2009 16:13:20 +0000 http://gherkinstomatoes.com/2009/06/23/11286/#comment-1247 Thanks, Lila!

]]> http://gherkinstomatoes.com/2009/06/23/11286/comment-page-5/#comment-1227 Sat, 27 Jun 2009 03:18:21 +0000 http://gherkinstomatoes.com/2009/06/23/11286/#comment-1227 Thank you for this beautiful article! You did it again! I love persian cuisine!

]]> http://gherkinstomatoes.com/2009/06/23/11286/comment-page-4/#comment-1208 Tue, 23 Jun 2009 14:52:45 +0000 http://gherkinstomatoes.com/2009/06/23/11286/#comment-1208 What a delicious photo essay! And for adding something on a brighter side in regards to Iran today. Thanks for the book suggestions, will add to list!

]]> http://gherkinstomatoes.com/2009/06/23/11286/comment-page-3/#comment-1207 Tue, 23 Jun 2009 14:51:22 +0000 http://gherkinstomatoes.com/2009/06/23/11286/#comment-1207 Thank you, Tracy and Susan. I should have mentioned the rose petals; rosewater adds such an interesting flavor to certain foods.

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