Anzur (Persian shallot)

Allium stipitatum, A. suworowii

vegetable

Bulbs of a large wild mountain garlic, sliced and dried in Iran (musir) to flavor yogurt, or pickled in Tajikistan.

Origin

Mountains of Iran and Central Asia

Season (United States)

April to June

Preparation

Dried in slices, it is soaked for a few hours in water, changed once, then chopped into yoghurt; fresh, it is pickled in vinegar. It is not eaten dry, as it is. Chop or crush it, then wait ten minutes before cooking: that is how long its sulfur compounds take to form.

Molecules

Fructans (inulin, FOS) · Allium sulfur compoundsIn small amounts, not counted Insoluble fibers

Did you know?

Mast-o-musir, yogurt with Persian shallot, is one of the most common starters in Iranian restaurants.