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When I first went to Iran I was working in two of the high schools in Kashan. One day I went to a restaurant in the bazaar with the "dabirs" and had "ghorme sabzi" with "polo"...the teachers were telling me this was the best place to eat since they used "roghane haivani"...it never occurred to me that it was ghee...I was translating it as "animal oil", thinking it must be rendered fat from the fat-tail sheep in Iran. I was prepared for something awful.
It took some complicated explanation around the table for the teachers to explain how the "roghane haivani" is made, and that it was NOT from the fat in the tail of the sheep. Anyhow, the lunch was very tasty.
Ghee is used pretty much all over the Mid East. The best Lebanese baklava uses it and you can tell by the aroma when you smell it in the shop.
Automatic update in 00:
8 mins confidence: peer agreement (net): +2
Explanation: Yes, you are exactly right. It is indeed called so.
Hossein Emami Iran Local time: 23:02 Native speaker of: Persian (Farsi), Farsi (Persian) PRO pts in category: 8
1 hr confidence: peer agreement (net): +6
Explanation: روغن حيواني/ كره آب كرده
type of liquid butter used in cooking in India which is made from the cow or buffalo milk and clarified by boiling
melted butter made from the milk of a cow or buffalo, used in Indian cooking
Hossein Abbasi Mohaghegh Iran Local time: 23:02 Works in field Native speaker of: Persian (Farsi), Farsi (Persian) PRO pts in category: 12