Donya Foods Sour Cherry Paste (500g)
If you've ever tasted a proper Persian sour cherry stew or a slow-cooked duck dish with that unmistakable deep, fruity tang, you'll know exactly what this paste brings to the table. Donya Traditional Sour Cherry Paste is made from carefully selected sour cherries, slow-cooked and concentrated to capture the full intensity of their natural flavour — bold, tart, and just a touch sweet. It's the kind of ingredient that transforms an ordinary dish into something genuinely memorable.
Rooted in the culinary traditions of northern Iran, this paste is a staple in Persian kitchens and is increasingly finding its place in adventurous British cooking. Whether you're making a classic Morgh-e Torsh, enriching a red wine sauce, or adding a fruity depth to a slow-braised lamb shoulder, a spoonful of this paste does the heavy lifting beautifully.
Features
- Traditional Persian sour cherry paste — Gilan-style recipe
- Intensely fruity, tart flavour with a natural sweetness
- Made from concentrated sour cherries — no artificial flavours or colours
- Ideal for Persian, Middle Eastern, and European-inspired cooking
- Perfect for stews, marinades, sauces, glazes, and dressings
- Pairs exceptionally well with duck, lamb, chicken, and game meats
- Suitable for vegetarian and vegan diets
- 500g glass jar — generous enough for multiple uses
Ingredients
Sour Cherry Concentrate, Sugar, Citric Acid.
Care & Storage Information
- Store in a cool, dry place away from direct sunlight before opening.
- Refrigerate after opening and keep the lid tightly sealed.
- Always use a clean, dry spoon to avoid contamination.
- Best consumed within 4–6 weeks of opening for optimum flavour.
- Do not freeze.
Serving Suggestions
Stir into slow-cooked stews for an authentic Persian depth, use as a glaze for roasted duck or lamb, whisk into salad dressings for a fruity tartness, or blend with olive oil and garlic for a vibrant marinade. It also works beautifully stirred into yoghurt as a dip, or drizzled over vanilla ice cream for a simple but impressive dessert.
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Donya Foods Sour Cherry Paste (500g)
If you've ever tasted a proper Persian sour cherry stew or a slow-cooked duck dish with that unmistakable deep, fruity tang, you'll know exactly what this paste brings to the table. Donya Traditional Sour Cherry Paste is made from carefully selected sour cherries, slow-cooked and concentrated to capture the full intensity of their natural flavour — bold, tart, and just a touch sweet. It's the kind of ingredient that transforms an ordinary dish into something genuinely memorable.
Rooted in the culinary traditions of northern Iran, this paste is a staple in Persian kitchens and is increasingly finding its place in adventurous British cooking. Whether you're making a classic Morgh-e Torsh, enriching a red wine sauce, or adding a fruity depth to a slow-braised lamb shoulder, a spoonful of this paste does the heavy lifting beautifully.
Features
- Traditional Persian sour cherry paste — Gilan-style recipe
- Intensely fruity, tart flavour with a natural sweetness
- Made from concentrated sour cherries — no artificial flavours or colours
- Ideal for Persian, Middle Eastern, and European-inspired cooking
- Perfect for stews, marinades, sauces, glazes, and dressings
- Pairs exceptionally well with duck, lamb, chicken, and game meats
- Suitable for vegetarian and vegan diets
- 500g glass jar — generous enough for multiple uses
Ingredients
Sour Cherry Concentrate, Sugar, Citric Acid.
Care & Storage Information
- Store in a cool, dry place away from direct sunlight before opening.
- Refrigerate after opening and keep the lid tightly sealed.
- Always use a clean, dry spoon to avoid contamination.
- Best consumed within 4–6 weeks of opening for optimum flavour.
- Do not freeze.
Serving Suggestions
Stir into slow-cooked stews for an authentic Persian depth, use as a glaze for roasted duck or lamb, whisk into salad dressings for a fruity tartness, or blend with olive oil and garlic for a vibrant marinade. It also works beautifully stirred into yoghurt as a dip, or drizzled over vanilla ice cream for a simple but impressive dessert.
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Description
If you've ever tasted a proper Persian sour cherry stew or a slow-cooked duck dish with that unmistakable deep, fruity tang, you'll know exactly what this paste brings to the table. Donya Traditional Sour Cherry Paste is made from carefully selected sour cherries, slow-cooked and concentrated to capture the full intensity of their natural flavour — bold, tart, and just a touch sweet. It's the kind of ingredient that transforms an ordinary dish into something genuinely memorable.
Rooted in the culinary traditions of northern Iran, this paste is a staple in Persian kitchens and is increasingly finding its place in adventurous British cooking. Whether you're making a classic Morgh-e Torsh, enriching a red wine sauce, or adding a fruity depth to a slow-braised lamb shoulder, a spoonful of this paste does the heavy lifting beautifully.
Features
- Traditional Persian sour cherry paste — Gilan-style recipe
- Intensely fruity, tart flavour with a natural sweetness
- Made from concentrated sour cherries — no artificial flavours or colours
- Ideal for Persian, Middle Eastern, and European-inspired cooking
- Perfect for stews, marinades, sauces, glazes, and dressings
- Pairs exceptionally well with duck, lamb, chicken, and game meats
- Suitable for vegetarian and vegan diets
- 500g glass jar — generous enough for multiple uses
Ingredients
Sour Cherry Concentrate, Sugar, Citric Acid.
Care & Storage Information
- Store in a cool, dry place away from direct sunlight before opening.
- Refrigerate after opening and keep the lid tightly sealed.
- Always use a clean, dry spoon to avoid contamination.
- Best consumed within 4–6 weeks of opening for optimum flavour.
- Do not freeze.
Serving Suggestions
Stir into slow-cooked stews for an authentic Persian depth, use as a glaze for roasted duck or lamb, whisk into salad dressings for a fruity tartness, or blend with olive oil and garlic for a vibrant marinade. It also works beautifully stirred into yoghurt as a dip, or drizzled over vanilla ice cream for a simple but impressive dessert.
