16 oz jar

In Athenaeus’ The Diepnosophists, one of the earliest fine living texts in the western world, the author remarks about “Persian luxury and extravagance.” This Greek author was merely mirroring what the then world knew as sophistication in gastronomy, rather than the Spartan concept that “hunger was the best sauce.” Persian cuisine is not something we often think about in this country, but there is a great deal of tradition and exchange throughout the eastern Mediterranean that owes a lot to this ancient cuisine. The number of cookbooks currently in print about this cuisine has never been greater. Persia is the historical name for what we know as Iran.

An Iranian couple living in Sacramento, Sima and Deen Rashidy, produce what has come to be recognized as exemplary versions of Iranian specialties. Under their “SIMA’S” label there are several delightful items, mainly condiments, that show off the intricacies of this ancient cuisine for modern times.

Using seasonal vegetables, Sima makes two famous pickles: TORSHI and LITTEH, which are relishes. Litteh is an eggplant relish made with eggplant, carrot, celery, parsley, mint, jalapeño, garlic and vinegar. Torshi resembles Italian Giardiniera, pickled vegetables: cauliflower, cabbage, carrot, cucumber, celery, parsley, mint. A new product is Jalapeño Relish, with jalapeño, garlic, parsley, mint. The jalapeño is there, it is not just hot, but flavory.