Source: Uncornered Market
By Audrey Scott
“Add a little sugar to the saffron,” Farzane said as she worked the combination in her mortar and pestle. “It makes it easier to grind.”
Farzane, a 20-year old refugee from Afghanistan who’d come to Berlin with her family in the last year, was deep in the process of teaching us how to prepare several Afghan dishes she’d grown up cooking in her home town of Herat. In the heart of Berlin’s Schöneberg neighborhood, she guided us through the creation of dishes like zereshk polo (burberry rice pilaf) and khorecht lawang (lamb in a fermented yogurt sauce), ...