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chaghale badoom (badoom=almond)
are available during the first weeks of spring
they are unripe almonds, picked before their shell has a chance to harden, and before the almond has had a chance to become mature
they have a hairy coating but they are rubed against each other (its a very very time consuming process) to become "hairless" :) .. thats why they are relatively expensive in iran, specially the small ones
they are unripe almonds, picked before their shell has a chance to harden, and before the almond has had a chance to become mature
they have a hairy coating but they are rubed against each other (its a very very time consuming process) to become "hairless" :) .. thats why they are relatively expensive in iran, specially the small ones
they have a sour, crunchy flesh and are mostly enjoyed with salt
i loooooooooooooooove them :)
I live in southern italy and have several almond trees and would love to know more about chaghale badoom. Are they eaten raw or treated/cooked in some way? Thanks, cynthia
ReplyDeleteHello, we eat them raw with salt, but the little ones are more delicious :-)
DeleteYou can also preserve it in vinegar (pickeled)
Delete