Quote:
Originally posted by greatwhitenorthchick
There is not much difference, in my experience. Both use lots of yoghurt and lamb, chicken, basmati rice, walnuts, pistachios, chickpeas, saffron, cinnamon.
I think Persian uses more eggplant and pomegranate, but that could have just been a quirk of the Persian restaurant I used to eat at in Toronto.
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It seems to me that food from Morocco, through the rest of Arabia and into Afghanistan doesn't change much. Even Turkish food seems pretty similar. Am I just to ignorant to appreciate the distinct and significant differences?
