Eight spices and blends (barberries, turmeric, shish kebab spice, Persian spice mix, black lime powder, fenugreek leaves, rose petals and baharat) with recipes for four fascinating Persian meals: Khouzi ala Tamman (Lamb shanks), Kooftah Berenji (succulent meatballs with rice), Ghormeh Sebzi (slow-cooked meat with green vegetables) and Zereshk Polo (chicken with barberries), plus black olive and parsley salad and labne with rose petal syrup - in a purple box.
