Appreciation post for herps in Iran, foraging, and sumac (genus Rhus)

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Here in Calgary, I just visited an Iranian restaurant called House of Kabob. It was my first time trying Iranian food.

Although I’ve eaten an all-beef diet for the last nine years, I sometimes “go rogue” and taste plant foods, before scurrying back to the safety of carnivore.

Lots of complex and interesting flavours in the dishes! One thing that puzzled me was a condiment shaker jar with a red powder inside. My Iranian friend told me it was sumac! (genus Rhus)

I grew up in Toronto, where Staghorn Sumac (Rhus typhina) was a kind of native weed, growing in waste lots and similarly neglected places. I once made tea from it! It turns out that the Iranian spice is usually made from a different species, Tanner’s Sumac (Rhus coriaria).

Given current events, I want to say that we’re one big human family. It’s not just a positive psychology idea; it’s also scientifically justified, because humans are much closer genetically than most other species. One way we can connect is through our shared love for nature. Here are some posts about iNaturalist in Iran:

Matthieu Berroneau’s spectacular post about herpetology in Iran (in French, so use a browser that can translate, unless you’re fluent in French):
https://www.matthieu-berroneau.fr/rencontre-avec-la-fameuse-pseudocerastes-urarachnoides-iran/

The Spider-tailed Horned Viper — Observation of the Week for 2016 Aug 24
https://www.inaturalist.org/blog/7063-observation-of-the-week-8-24-16

The Lorestan Newt — Observation of the Week for 2016 Jan 19
https://www.inaturalist.org/posts/5244-observation-of-the-week-1-19-2016

iNaturalist Blog post from 2019, about Iran in the iNaturalist World Tour:
https://www.inaturalist.org/posts/28388-iran-inaturalist-world-tour

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Sumac is also a key ingredient in za’atar–a spice blend commonly used in the middle east. One of my favorite restaurants in Houston, Istanbul Café, served pide bread with olive oil and za’atar as an appetizer. It’s a simple dish, but it’s absolutely delicious.

We have Rhus glabra (smooth sumac) in Kansas, and it’s a pretty common foraging find. When ripe, it’s sticky on the outside and sour. It can be eaten raw, but it’s usually dried and adds a nice acidity to whatever you use it in. The North American species are pretty much equivalent to the middle-eastern species, culinarily-speaking.

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