My Little Persian Kitchen
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| Author | : Rebekah Jones |
| Publisher | : Vanguard Press |
| Total Pages | : 228 |
| Release | : 2020-08-27 |
| Genre | : |
| ISBN | : 9781784656751 |
My Little Persian Kitchen is a collection of incredible flavours, visually stunning food and stories inspired by Persia. As you journey through this book you will learn about the delicate herbs and spices used in both modern and traditional Persian cooking, and the secret ingredient, time. You can expect to find flavours ranging from the smoky woody notes of cardamom to the delicate flavours of saffron and everything in between. The recipes in this book will delight and have you going back time and time again. My Little Persian Kitchen is a sultry assault on the senses!
| Author | : Louisa Shafia |
| Publisher | : Ten Speed Press |
| Total Pages | : 210 |
| Release | : 2013-04-16 |
| Genre | : Cooking |
| ISBN | : 1607743574 |
This luscious and contemporary take on the alluring cuisine of Iran featuring 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients. In The New Persian Kitchen, acclaimed chef and Lucid Food blogger Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.
| Author | : Naz Deravian |
| Publisher | : Flatiron Books |
| Total Pages | : 623 |
| Release | : 2018-09-18 |
| Genre | : Cooking |
| ISBN | : 1250190762 |
Winner of the IACP 2019 First Book Award presented by The Julia Child Foundation "Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.
| Author | : Yasmin Khan |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 416 |
| Release | : 2016-09-27 |
| Genre | : Travel |
| ISBN | : 1632867117 |
Winner of the M.F.K Fisher Award for Excellence in Culinary Writing from Les Dames d'Escoffier New York Times Best Cookbooks of the Year Wall Street Journal Best Cookbooks of the Year BBC Food Programme Best Cookbooks of the Year A glorious celebration of the food and people of Iran, featuring stories from home kitchens and more than 80 delicious, modern recipes. "This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food." --Nigella Lawson "Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country." --Yotam Ottolenghi "Not just a great cookbook but a book full of stories – a love letter to Iran and its people." --Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes for this Persian cookbook. Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians, and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen, and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (shrimp, coriander, and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb, flatbread, and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavors, and food of an enigmatic and beautiful country.
| Author | : Parisa Nobakht |
| Publisher | : Independently Published |
| Total Pages | : 196 |
| Release | : 2019-08-22 |
| Genre | : |
| ISBN | : 9781086645880 |
5 ingredientsQuick and easy Persian food is possible. By sparing yourself the trouble of using tens of ingredients, you can achieve great results while keeping things simple. All the recipes in this book have 5 major ingredients, carefully chosen to respect the original dishes on which they are based. This doesn't mean the intricacies of the dishes containing indigenous Iranian ingredients aren't achievable, nor would I ever discourage you from making them. By adapting the recipes I have cooked, eaten and enjoyed hundreds of times, I hope to pass them on to you so that you can cherish them too. These recipes have been perfected through many repeated attempts, cooked at home and in the test kitchen dozens of times. I can guarantee that they will bring you neither disappointment nor discomfort and that not a single ingredient will be wasted. As fond as I am of my mother and grandmother, when I moved to Holland, I realised that given how expensive energy is and how little time I could spend cooking on any given day, I would have to stray to tradition, or else I would be forced to kiss Persian cuisine goodbye. The methods I developed made cooking a fast and simple process requiring few ingredients. I came to realise that there is nothing wrong with replacing the ingredients I couldn't buy outside of Iran (or specialist supermarkets) and that there is simply no need to waste time soaking beans and chickpeas overnight and cooking them myself. Using tinned ingredients was highly frowned upon in our household, considered lazy and testifying a lack of taste. But doing two masters degrees and working full time as a teacher taught me that there is much more to life than spending hours in the kitchen to prepare a single meal. I reached a turning point in life and began breaking the rules of Persian cuisine. For the past seven years, I have been experimenting, tweaking and developing recipes which reflect the simple Dutch approach to food, applied to the traditional Persian meals I ate growing up in Iran. For me, cooking Iranian food isn't just about making the people I cook for happy, it is about enjoying the process, too. As I have learnt, this isn't possible without taking a relaxed approach.
| Author | : Margaret Shaida |
| Publisher | : Grub Street Publishers |
| Total Pages | : 391 |
| Release | : 2018-04-10 |
| Genre | : Cooking |
| ISBN | : 1911621599 |
Recipes from one of the oldest civilizations in the world, plus color photos and “fascinating historical tidbits” (Library Journal). Winner of the Glenfiddich Award Known today as Iran, Persia is known for one of the oldest and greatest cuisines of the world. It is refined, sophisticated, subtle yet distinctive, elegant and varied. Fruits, nuts, herbs, and spices are combined with rice, fish, and meat in combinations whose ancient influence can be found in the cooking of the Middle East, Spain, and India. Persian cuisine is perfectly suited to today’s style of eating—many of the dishes are vegetarian, and the marriage of sweet and savory, such as grains and pulses stewed with fruit and spices, make for unforgettable meals. The sweetmeats and pastries are especially mouthwatering. Written by an Englishwoman who married an Iranian and lived in the country for a quarter century—learning about Persian cooking from her mother-in-law and other friends and relatives—this cookbook takes us on a culinary adventure. It also illustrates the diversity of food as represented by its many different religions ̶ Christian, Jewish, Muslim, and Zoroastrian ̶ while explaining the customs and traditions which make up the exotic and colorful threads in a cuisine which spans more than three thousand years. “In addition to loads of background text covering history and geography, each recipe has its own introduction that places it in cultural and culinary context . . . One showstopper recipe sure to be a hit at a dinner party, the giant meatball from Tabriz hides as a surprise within it a whole chicken . . . An important volume in any international cookery collection.” —Booklist
| Author | : Ariana Bundy |
| Publisher | : |
| Total Pages | : 226 |
| Release | : 2018-10-05 |
| Genre | : Cooking, Iranian |
| ISBN | : 9781999982003 |
Award-winning TV chef Ariana Bundy lifts the lid on Persian cuisine. Complemented by exquisite photographs by Lisa Linder and romantic family stories, Pomegranates and Roses is a Gourmand Cookbook Award winner and was also shortlisted for the Guild of Food Writers Best Cookery Book.
| Author | : Sandra Dallas |
| Publisher | : St. Martin's Griffin |
| Total Pages | : 207 |
| Release | : 2007-04-01 |
| Genre | : Fiction |
| ISBN | : 1429903368 |
In her magical, memorable novel, Sandra Dallas explores the ties of loyalty and friendship that unite the women in a quilting circle in Depression-era Kansas It is the 1930s, and hard times have hit Harveyville, Kansas, where the crops are burning up, and there's not a job to be found. For Queenie Bean, a young farm wife, a highlight of each week is the gathering of the Persian Pickle Club, a group of local ladies dedicated to improving their minds, exchanging gossip, and putting their quilting skills to good use. When a new member of the club stirs up a dark secret, the women must band together to support and protect one another.
| Author | : Najmieh Batmanglij |
| Publisher | : Mage Publishers |
| Total Pages | : 0 |
| Release | : 2009-03 |
| Genre | : Cooking, Iranian |
| ISBN | : 9781933823263 |
Persian cuisine combines rice, the jewel and foundation of Persian cooking, with a little meat, fowl or fish; plenty of onion, garlic, vegetables, fruit, nuts, herbs; and, a delicate, uniquely Persian mix of spices. This book features 95 kitchen-tested recipes that meet the health goals of limiting the calories from saturated fats.
| Author | : Najmieh Batmanglij |
| Publisher | : |
| Total Pages | : 728 |
| Release | : 2020-04-07 |
| Genre | : |
| ISBN | : 9781949445077 |
"The Grande Dame of Iranian Cooking" Esteemed American chef. Award-winning cookbook author. Persian cooking instructor. Iranian immigrant. Storyteller. Mother of two acclaimed sons - Zal, a filmmaker; Rostam, a musician. Born in the middle of the 20th century in Tehran, Iran. Lives in Washington, DC and Los Angeles. Consults with restaurants around the world. Member of Les Dames d'Escoffier.
