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

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About the author:Najmieh Batmanglij has been hailed by The Washington Post as “the master of Persian cuisine”. She was born in Iran and has spent the past 30 years cooking, tailoring authentic Persian recipes to the West’s taste and techniques, and traveling.

The Book of Cooking on the Silk Road: Her Vegetarian Journey”was voted “One of the 10 Best Vegetarian CookBooks of the Year” by A Vegetarian Journey. Moreover, her “ From Persia to Napa: Wine at the Persian Table”book won the Gourmand Cookbook Award for the best wine history book in 2007. My family originates from a part of India where zones of food have been heavily influenced by Persian cuisine. And my mother never shied away from trying to make something new and regional ( I grew up on the taste of many countries). That included modern takes on classic Mughal-era recipes. In the book “Authentic Iran: Modern Presentation of Ancient Recipes”, you will have the opportunity to get acquainted with Iranian cuisine and culture through more than 100 of their most exciting recipes. Besides, the unique cooking techniques and the combination of ingredients are also essential to make it easier for you to succeed in every dish. Persian cooking is an emotion that needs to be embraced at each and every point of time while the cooking is being done. It is just not through the cooking process but the flavors that make chefs and other home cooks from all over the world drool with love for the recipes. As the cookbook suggests, most of the recipes are made in an authentic manner on a pot solely because the flavors turn out to be more exotic. Most of the recipes listed in the cookbook come from home kitchens in Persia that is so found of cooking food in a pot. It can be said that traditional cooking centuries ago used to be done in pots as mechanized equipment were not available then. 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 a sweet-and-sour sauce. [25]Ramazani, Nesta. (1997). "Khoresht-e aloo". Persian Cooking: A Table of Exotic Delights. Iranbooks. p.138. ISBN 978-0-936347-77-6. Outside of Iran, a strong presence of Iranian cuisine can be found in cities with significant Iranian diaspora populations, namely the San Francisco Bay Area, Vancouver, Toronto, [13] [14] [15] [16] Houston and especially Los Angeles and its environs. [13] [14] [17] History [ edit ] a b Burke, Andrew; Elliott, Mark (15 September 2010). "Coffee". Iran. Ediz. Inglese. p.81. ISBN 978-1-74220-349-2. One of the traditional and most widespread Iranian spices is saffron, derived from the flower of Crocus sativus. Rose water, a flavored water made by steeping rose petals in water, is also a traditional and common ingredient in many Iranian dishes. Yasmin is also known as a Food52 columnist. She has articles published in the Independent, the Guardian, the Observer, the New Statesman, the Telegraph, Jamie Magazine, Saveur,Sainsbury’s magazine, Roads and Kingdoms, AFAR, and Stylistamongst others. She was also a public speaker for 15 years, having hundreds of expert talks across the globe. The Enchantingly Easy Persian Cookbook: 100 Simple Recipes for Beloved Persian Food Favorites

Persian hogweed ( golpar), which grows wild in the humid mountainous regions of Iran, is used as a spice in various Iranian soups and stews. It is also mixed with vinegar into which broad beans are dipped before eating.There are also several traditional combinations of spices, two of which are arde, made from toasted ground hulled sesame seeds, and delal sauce, made of heavily salted fresh herbs such as cilantro and parsley. Majd, Hooman, The Ayatollah Begs to Differ: The Paradox of Modern Iran, by Hooman Majd, Knopf Doubleday Publishing Group, September 23, 2008, ISBN 0-385-52842-6, 9780385528429. p. 161 The main reason why the top cookbooks make it to the stores is that every aspect of it has something unique and special that can’t be explained. Even the signature and the pot cooked foods are full of high nutrients and flavors and the time taken to cook the dishes are also listed as well. Keeping in mind all the flavors that are usually attached with the Persian cookbook, one must carefully have a look as to what an essentially good cookbook must contain. Therefore, here are the top things that must be included in the best Persian Cookbooks: The cookbook is so wonderfully arranged that it has separate sections for all: the vegetarians, the nonvegetarians and for dessert too. All the dishes have the occasion mentioned as well and the ingredients are listed in a quite systematic way. The recipes mentioned creating a complete balanced element when cooked along with the dessert, which is mandatory. The methods of cooking are listed as well and the average time for every dish is also introduced.