Nutritional properties of Persian-LeekEnergy : 32.00 Kcal / 100g
Category : Vegetables
Group : Leafy and Stem Vegetables
Composition And Nutritional Value :Persian leek, also known as "kusch" in Persian cuisine, is similar to regular leek but has a more delicate flavor. It is rich in vitamins A, C, and K, as well as folate, calcium, and iron. This leek variant is low in calories and high in fiber, especially prebiotic fibers like inulin, which help support digestive health. Persian leek also contains small amounts of potassium and magnesium, which support heart health.
Health Benefits : Persian leek offers many of the same health benefits as regular leeks, including promoting digestive health due to its fiber content. The antioxidants in Persian leek help reduce oxidative stress and inflammation in the body. It also supports heart health by potentially lowering cholesterol levels and improving blood circulation. The vitamin K content in Persian leek is beneficial for bone health, helping with calcium absorption and bone mineralization.
Culinary Uses : In Persian cuisine, Persian leek is used in a variety of dishes, such as stews, rice pilafs (like "tahchin"), and stuffed pastries. It is often sautéed or grilled to enhance its mild, sweet flavor. Persian leek can also be added to soups and salads, either raw or cooked. It pairs well with herbs like dill and parsley and is often combined with lamb, chicken, or rice in traditional Persian dishes.
Types : While Persian leek is most commonly found in Iranian markets, it is essentially a type of leek with a more tender and aromatic flavor. It is not as thick or tough as regular leeks, making it ideal for recipes where a milder, more subtle flavor is desired. Persian leeks are typically harvested when they are young and tender, with a lighter, less fibrous texture.
Shopping And Storage Tips : When shopping for Persian leek, look for stalks that are firm, crisp, and free of any yellowing or wilting. They should have a delicate, fresh aroma. Persian leek can be stored in the refrigerator, wrapped in a damp paper towel or placed in a perforated plastic bag to maintain freshness. It is best used within a week, but can also be stored frozen for later use in soups or stews after being cleaned and chopped.
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What can you make with Persian-Leek?
Curd Soup (Ash kashk)
Stuffed Grape Leaves (Dolma)
Sabzi Polo with Meat
Stuffed cabbage rolls
Find the perfect meal tailored to your dietary needs and preferences.
