Fried onions are a staple ingredient in many Persian dishes, including khoresht (stew), ash (soup) and zereshk polo. It’s easy to make ahead of time – I like to double the recipe and store extras in an airtight container in the freezer. Lasts for months and you’ll always have the ingredient on-hand.
- One large onion, sliced
- 3-4 Tablespoons vegetable oil
- salt and pepper, to taste
Add sliced onions and oil to a medium size frying pan. Add salt and pepper. Sautee on medium-high heat until onions are softened and become golden brown. Allow to cool before transferring to airtight container. Store in the freezer for up to 6 months.