Cooking, Iranian

A Taste of Persia

An Introduction to Persian Cooking

Author: Najmieh Batmanglij

Publisher: I.B.Tauris

ISBN: 9781845114374

Category: Cooking, Iranian

Page: 176

View: 9788

This book is an introduction to the world¿s other ancient cuisine. Persia's cookery, like China¿s, carries within it thousands of years of history, change and refinement, yet still with its roots in ancient sources. A Taste of Persia is a collection of authentic recipes from one of the world¿s most sophisticated and ancient cuisines, chosen and adapted for today¿s lifestyle and kitchen. Here are light appetisers and marinated kebabs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive Persian use of herbs, spices and fruits. Each recipe offers clear, easy-to-follow, step-by-step instructions. Most take less than an hour to prepare; many require only a few moments; many others can be made in advance. Besides its 100 recipes and 60 colour photographs, the book includes a useful glossary of Persian cooking techniques and ingredients, and a brief history of Persian cookery. Together these make a complete introduction to this remarkable cuisine.
Cooking

Taste of Persia

A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

Author: Naomi Duguid

Publisher: Artisan Books

ISBN: 1579657273

Category: Cooking

Page: 384

View: 6829

Winner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.
Cooking

Food of Life

A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies

Author: Najmieh Batmanglij

Publisher: Mage Pub

ISBN: 9780934211277

Category: Cooking

Page: 246

View: 864

Cooking

The Saffron Tales

Recipes from the Persian Kitchen

Author: Yasmin Khan

Publisher: Bloomsbury Publishing USA

ISBN: 1632867117

Category: Cooking

Page: 240

View: 5050

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.

The Legendary Cuisine of Persia?

Author: Margaret Shaida

Publisher: N.A

ISBN: 9781910690369

Category:

Page: 384

View: 9662

The Legendary Cuisine of Persia is an original and fascinating cookery book which will provide stimulation to all the senses. The book won the Glenfiddich award and was first published by Grub Street in 2000, since when it has never been out of print, and is justly regarded as a classic. It is now reissued in an updated and revised edition with color photographs throughout. Persian cooking is 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. Margaret Shaida was born in England. She married an Iranian and went to live in her husband's country in 1955. She stayed there for 25 years and learned Persian cooking from her mother-in-law and other friends and relatives in their own kitchens. Her love of Persian food grew even more passionate during the five years she spent researching this book. What she takes us on is a culinary adventure, illustrating the diversity of food as represented by its many different religions ̶ Christian, Jewish, Muslim and Zoroastrian ̶ whilst explaining the many customs and traditions which make up the exotic and colorful threads in a cuisine which spans more than three thousand years.
Cooking

Saraban

Author: Greg Malouf,Lucy Malouf

Publisher: Hardie Grant Publishing

ISBN: 1742735525

Category: Cooking

Page: 747

View: 5761

Following on from the success of their award-winning books, Saha and Turquoise, Greg and Lucy Malouf now explore one of the world’s earliest and greatest empires: Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world and its influence has spread across India and the Middle East to North Africa and the Iberian Peninsula and even through Medieval Europe. It’s a cuisine that is subtle, elegant and alluring, which rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes. In Saraban, Greg and Lucy discover a land where the rich diversity of climate, countryside, architecture and poetry provide a fitting background for an equal variety and richness of cuisine. Join them as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf. Then discover the joy of Persian cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavours for both the home cook and experienced chef.
Cooking

The Art of Persian Cooking

Author: Forough-Es-Saltaneh Hekmat

Publisher: N.A

ISBN: 9781439531792

Category: Cooking

Page: N.A

View: 6832

Biography & Autobiography

Daughter of Persia

A Woman's Journey from Her Father's Harem Through the Islamic Revolution

Author: Sattareh Farman-Farmaian,Dona Munker

Publisher: Broadway Books

ISBN: 0307339742

Category: Biography & Autobiography

Page: 410

View: 8438

The founder of the Tehran School of Social Work tells how she left the security of a Persian harem, attended the University of Southern California, returned to Iran only to be arrested after the collapse of the Shah's regime, and was forced to flee into exile. Reprint. 10,000 first printing.
Cooking, Iranian

Pomegranates and Roses

My Persian Family Recipes

Author: Ariana Bundy

Publisher: N.A

ISBN: 9780857206916

Category: Cooking, Iranian

Page: 224

View: 9717

Part memoir, part travelogue, this evocative collection of Persian recipes is a celebration of a vibrant culture and its cuisine.
Cooking

Silk Road Cooking

A Vegetarian Journey

Author: Najmieh Batmanglij

Publisher: Mage Pub

ISBN: 9781933823409

Category: Cooking

Page: 336

View: 6356

Vegetarian dishes that have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west.
Cooking

The New Persian Kitchen

Author: Louisa Shafia

Publisher: Random House Digital, Inc.

ISBN: 1607743574

Category: Cooking

Page: 199

View: 3653

A sumptuous primer on the seasonal cuisine of Iran features dozens of recipes for traditional and modern dishes, demystifying unfamiliar ingredients while sharing healthy adaptations of such classic favorites as Jeweled Rice, Pomegranate Soup and Saffron Ice Cream. 10,000 first printing.
Fiction

Jewel of Persia

Author: Roseanna M. White

Publisher: eBookIt.com

ISBN: 0976544482

Category: Fiction

Page: 322

View: 3702

How can she love the king of kings without forsaking her Lord of lords? Kasia grew up in a poor Jewish home with more siblings than luxuries. But when a chance encounter forces her to the palace of Xerxes, she becomes a concubine to the richest man in the world. She alone, of all Xerxes' wives, loves the man beneath the crown. She alone, of all his wives, holds the heart of the king of kings. Traveling with Xerxes through Europe as he mounts a war against Greece, Kasia knows enemies surround her, but they're not the Spartans or Athenians. The threat lies with those close to the king who hate her people. She determines to put her trust in Jehovah-even if it costs her her marriage. Years of prayers are answered when Kasia's childhood friend arrives at the palace after the war, but even as she determines to see Esther crowned in place of the bloodthirsty former queen, she knows the true battle is far from over. How far will her enemies go to see her undone? Combining the biblical account of Esther with Herodotus's Histories, Jewel of Persia is the story of a love that nearly destroys an empire . . . and the friendship that saves a nation.
Architecture

Persian Art & Architecture

Author: Henri Stierlin

Publisher: N.A

ISBN: 9780500516423

Category: Architecture

Page: 279

View: 952

From monumentalarchitecture to miniaturepaintings, sumptuouscarpets, and ceramics:the decorative profusionof the arts of Persiacaptured in gloriousdetail through hundredsof color photographs
Cooking

From Persia to Napa

Wine at the Persian Table

Author: Najmieh Batmanglij,Dick Davis,Burke Owens

Publisher: Mage Pub

ISBN: 9781933823003

Category: Cooking

Page: 255

View: 2811

Wine is seen as the natural partner of many great cuisines, but few people associate it with Persian food, one of the worlds most sophisticated culinary traditions. The ties, in fact, are age-old. This book weaves together history, poetry, a look at modern viniculture, and a wealth of recipes and wine pairings to celebrate the rightful relationship of wine and food on the Persian table. 'Whoever seeks the origins of wine must be crazy', a Persian poet once declared, implying that simple enjoyment of this greatest gift of the grape ought to be enough. Since he wrote those words, however, winemaking has been traced all the way back to the northern uplands of the Fertile Crescent some seven millennia ago, the start of a journey that would take it across the Near East and then into Europe in the dawning years of civilisation. Iran was one of the nurseries of the wine grape, and, as empires rose and fell there, princes, priests, poets and people in ordinary walks of life all embraced wine in various ways. After Islam came to Iran, wine drinking sometimes slipped from public view, but it never disappeared. In this lavishly illustrated book, Najmieh Batmanglij explores that long and eventful history, then shifts her story to Californias famed Napa Valley, half a world away. There, in a kind of up-to-the-minute homage to the past, an Iranian-American named Darioush Khaledi uses the latest vinicultural techniques to make superb wines at a winery reminiscent of Persepolis, the ceremonial capital of the ancient Persian empire. The final section of the book offers 80 recipes, a guide to Persian hospitality, both old and new, and seasonal menus for various occasions. Grapes play a role in most of the recipes, whether in the form of the fruit, the leaf, the juice, the syrup, unripe grapes or their juice (verjuice), vinegar or wine. Although these recipes are presented for the modern table, they are traditional -- based on sources as various as a tenth-century Persian cookbook or the culinary archives of a sixteenth-century Persian court. The book has two special sections. One, written by Dick Davis, a leading authority on Persian literature, discusses the unique links between poetry and wine-drinking in Persian culture. The other, by wine-and-food expert Burke Owens, offers guidelines for pairing wine with the distinctive ingredients used in Persian cooking. He has also provided wine suggestions for each recipe.
Cooking

Persiana

Recipes from the Middle East & beyond

Author: Sabrina Ghayour

Publisher: Mitchell Beazley

ISBN: 1845339673

Category: Cooking

Page: 240

View: 9836

BEST COOKBOOK OF THE YEAR - Observer Food Monthly Awards 2014 Persiana: the new must have cookbook. Sabrina Ghayour's debut cookbook Persiana is an instant classic.... The Golden Girl - Observer Food Monthly A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.
Art, Iranian

Technologies of the Image

Art in 19th-Century Iran

Author: Mary McWilliams

Publisher: Yale University Press

ISBN: 0300229194

Category: Art, Iranian

Page: 192

View: 4437

-This catalogue accompanies the exhibition Technologies of the Image: Art in 19th-Century Iran, on view at the Harvard Art Museums, Cambridge, Massachusetts, from August 26, 2017 through January 7, 2018.-
Cooking

Bottom of the Pot

Persian Recipes and Stories

Author: Naz Deravian

Publisher: Flatiron Books

ISBN: 1250190762

Category: Cooking

Page: 384

View: 4731

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.
Cooking

From a Persian Kitchen

Fresh Discoveries in Iranian Cooking

Author: Jila Dana-Haeri ,Shahrzad Ghorashian

Publisher: I.B.Tauris

ISBN: 178076801X

Category: Cooking

Page: 272

View: 5782

The food of Iran is a riot of tastes and aroma, and is one of the great - but least known - cuisines of the world. With an emphasis on the use of seasonal ingredients, fresh herbs and fragrant spices, Jila Dana-Haeri here presents a unique guide to quintessential Persian cooking. The varieties of beautiful jewelled rice dishes, hearty winter dishes and crisp summer salads, showcase the diversity of Iranian regional cooking, from the sweet and sour flavours of the Northern Caspian Coast to the spicy and aromatic tastes of the South and the Persian Gulf. The complimentary mix of flavours - the fresh tartness of pomegranate seeds and the subtle perfume of saffron, tarragon, dill and fenugreek - create an array of mouth-watering recipes that are now, thanks to Dana-Haeri's contribution, accessible to cooks of all levels. This lavishly-illustrated cookbook offers an enticing selection of recipes for any occasion. It will be essential for all interested in expanding their cultural and culinary horizons.

Persian Cookbook

Author: Shadi Hasanzadenemati

Publisher: Rockridge Press

ISBN: 9781623157630

Category:

Page: N.A

View: 4070

From the kitchens of Persian families to your dining table, with The Enchantingly Easy Persian Cookbook you ll enjoy easy-to-follow recipes that achieve the vibrant flavors of authentic Persian cuisine. Yogurt, eggplant, lamb kebabs, saffron rice if you have ever dined in a Persian restaurant then you know how rich, tantalizing, and satisfying Persian cuisine is. Yet many assume that making favorites, like Pomegranate and Walnut Stew or Saffron Syrup Cake, is too difficult to do at home. Shadi HasanzadeNemati grew up in the kitchen of her Persian mother and can still remember being mesmerized by the sweet aromas of saffron and cinnamon. Inspired by her family s heirloom recipes, Shadi has created a collection of simple, straightforward takes on authentic Persian favorites that are accessible enough for beginners, yet still fun for more seasoned cooks. The Enchantingly Easy Persian Cookbook brings the savory comforts and mystical essence of Persian home cooking to your dining table. The step-by-step instructions in this Persian cookbook make it easier than ever to create classic Persian mainstays in your own home. In this uniquely simple Persian cookbook, you ll find: 100 recipes specifically designed to make Persian cooking fun and stress-free for beginners A handy how-to guide for preparing basic Persian ingredients such as de-seeding pomegranates, making saffron-water, drying limes, and storing fresh herbs Practical grocery shopping recommendations for Persian pantry staples like cardamom and sumac, plus useful photos for identifying unique ingredients such as ghee and clotted cream Helpful labels that indicate each recipe s level of difficulty, plus worth the wait labels for dishes that require more time Tried-and-true tips and tricks to make Persian cooking easier and more successful Memory sidebars that accompany especially treasured recipes, describing Shadi s most cherished recollection connected to that dish With the ease and simplicity of The Enchantingly Easy Persian Cookbook you ll have more fun (and less stress) as you find the magic in new Persian fare, and rediscover the enchantment of recipes you already love. "