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Found 9 results for "peruvian"

Classic Peruvian Ceviche

Fresh fish "cooked" in lime juice sounds simple until you realize how precise the timing needs to be. Fifteen minutes in citrus acid—no more, no less—transforms raw fish into something tender and bright, but go too long and you've got fish jerky.

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side-dish

Peruvian Causa Limeña

Smooth potato puree whipped with lime juice and ají amarillo, layered with avocado, tomato, and protein like an elegant terrine—that's causa. The technique transforms humble potatoes into something sophisticated enough for dinner parties yet comforting enough for family meals, proving potatoes deserve way more respect than we give them.

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travel

Iran: The Poetry of Persian Cuisine

Iranian cuisine reads like poetry - each dish a carefully composed verse of complementary flavors and textures. During my travels through Iran, I discovered a culinary tradition that transforms simple ingredients into something transcendent through patience, technique, and an almost mystical understanding of balance.

irantravelcuisine-overview

travel

Peru: Biodiversity on a Plate

Peru surprised me more than any other country. With 84 of the world's 117 ecosystems, it's a paradise for ingredients you won't find anywhere else. My month-long journey took me from Lima's innovative restaurants to humble picanterías in Arequipa.

perutravelcuisine-overview

main-dish

Lomo Saltado

Walk into any restaurant in Lima—from the fanciest spot in Miraflores to the humblest menu del día joint in a working neighborhood—and you'll find lomo saltado. It's the dish that bridges every class, every occasion, every craving. Whether you're grabbing lunch at a hole-in-the-wall cafeteria or celebrating at a tablecloth restaurant, lomo saltado is there, reliable as gravity.

beefstir-frychinese-peruvian

technique

Rice Around the World

Rice serves as a foundation ingredient across numerous cuisines, with different varieties and preparation methods creating distinct textures, flavors, and cultural significance. Understanding these differences improves both technique and cultural appreciation.

ricetechniqueglobal-cuisine

main-dish

Iranian Jeweled Rice (Morasa Polo) in Cast Iron

The first time I encountered jeweled rice, I was overwhelmed by its beauty before I even tasted it. Morasa Polo literally translates to "jeweled rice," and when you see it — basmati grains studded with cranberries, barberries, pistachios, and almonds — you understand why Persians save this dish for celebrations.

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side-dish

Preserved Lemons

The first time I tasted preserved lemons, I was completely unprepared. That intensely salty, floral, almost perfumed flavor hit like a revelation — this wasn't just "lemony," it was something entirely different. The rind becomes silky and translucent, the harsh bite transformed into complex umami depth that makes everything it touches sing.

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travel

Thai Cuisine Guide

Four flavors—sweet, sour, salty, spicy—dancing in perfect balance on your tongue. That's the magic Thailand taught me, whether from a $1 street cart or a fancy Bangkok restaurant. Getting that balance right isn't just technique; it's Thai philosophy applied to food.

thailandtravelstreet-food