Book "Unforgettable Iran". Chapter 13.3 Kerman Bazaar (carpets, dishes and sweets)
First of all, I wanted to visit the Copper Bazaar (Bazaar e Mesgari Shomali). A rhythmic rumble was heard from the shops - each blow of the hammer on the copper mold brought the birth of a new copper pan closer. In Kerman, as far as I could see, chests of various sizes made of sheet metal were very popular, they were lined with all the aisles.
In addition, here you can buy a Kerman carpet and “patte”, a tablecloth with a hand-embroidered pattern. Kerman carpets are very famous and highly valued along with the Isfahan ones, unfortunately, I did not have time to study the subtleties and differences in the techniques of creating carpets, obviously there was only a difference in the drawings.
My attention was drawn to the mall with cheeses. Sour-salty balls made from yogurt are called "kashk" and are the basis of the dish "kashko bademjan", eggplant porridge with spices.
Nearby were pieces of talf cheese, chopped into squares (in other provinces it is called “ghareghorut t”), black as pitch and sour in taste, it is used for soup “ash” (a - long).
Kashk is the basis of the dish “kashko bademdzhan”, eggplant porridge with spices. Talf (in other provinces it is called “ghare gkhoru t”) is used to make soup “ash” (arsh)
I really liked the market with sweets and pastries. A yellow jelly-like mass, cloyingly sweet with a touch of saffron, garnished with shavings of rice dough and pistachios, this is “masghati”, a dessert from Sirjan. Biscuits stuffed with dates are also a national sweet: light “kolo mpe”, made from ordinary flour, and dark “komach” made from germinated flour, with the addition of saffron, natural honey and eggs.
Famous sweets from Kerman with a date stuffed with whole almonds and covered with dark chocolate, honey gozinaki (they call them halva) from sesame (sesame), pistachio oil, date honey and, of course, the famous dates from Bam of the “mozafati” variety. Among the sweets lay a strange-looking "mesh", as it turned out, they are called "reshte bereshte", they are prepared mainly for the New Year and deep-fried, which makes them increase in size and become crispy, and then they are sprinkled with powdered sugar.
Author: Kozlovsky Alexander.
Book: "Unforgettable Iran". 159 days hitchhiking.
Source: http://sanyok-belarus. people. en/
