The Enchantingly Easy Persian Cookbook: 100 Simple Recipes for Beloved Persian Food Favorites

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One of the best features of this cookbook is that it mentions the history behind each dish. Moreover, for some preparations, the occasion on which it is traditionally served is mentioned too.

Advieh or chāshni refers to a wide variety of pungent vegetables and dried fruits that are used in Iranian cuisine to flavor food. Notably, stunning photos from every corner of Iran and stunning recipe images, this sumptuous book makes you feel more in love with the land, life, taste, and food of an enigmatic and beautiful country. Wow! I love this cookbook – the recipes are clear, easy to make (once you have the right ingredients), delicious and fun…I made four different things so far – three excellent and one interesting …terrific!!!!”- N. Shane Davidson, Alan; Jaine, Tom (2014). The Oxford Companion to Food. Oxford University Press. p.414. ISBN 978-0-19-967733-7. Finally, there’s a rich tomato sauce flavored with cinnamon, Persian spices (in the form of advieh), and saffron threads. Those flavors transform the Iranian recipe into something truly special. 4. Simple Shirazi Salad – Persian Recipe by The Mediterranean DishTraditional Iranian cooking is done in stages, at times needing hours of preparation and attention. The outcome is a well-balanced mixture of herbs, meat, beans, dairy products, and vegetables. Major staples of Iranian food that are usually eaten with every meal include rice, various herbs, cheese, a variety of flat breads, and some type of meat (usually poultry, beef, lamb, or fish). Stew over rice is by far the most popular dish, and the constitution of these vary by region.

If you ask any Iranian to name some of their favorite Persian foods, Khoresh Ghormeh Sabzi would be on the top of that list. I could honestly say not too many khoreshs (Persian stew served with rice) can match the unanimous popularity of Ghormeh Sabzi. Fruit dolma is probably a specialty of Iranian cuisine. The fruit is first cooked, then stuffed with meat, seasonings, and sometimes tomato sauce. The dolma is then simmered in meat broth or ascallions sweet-and-sour sauce. [25]Ramazani, Nesta. (1997). Persian Cooking: A Table of Exotic Delights. Iranbooks. p.130. ISBN 978-0-936347-77-6. Similar to a crispy tahdig rice, this Persian food features a crispy layer at the bottom of the pot, but it’s potatoes rather than rice. Above the potatoes is a ground lamb or ground beef rice with green beans.