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

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The basic traditional Iranian breakfast consists of a variety of flat breads, butter cubes, white cheese, whipped heavy cream ( sarshir; often sweetened with honey), nuts (especially walnuts) and a variety of fruit jams and spreads. The very amazing factor about this cookbook is the way all the recipes are listed from various regions of Persia in a very systematic manner. The nutritional value along with the time taken for cooking the food is listed as well. The ingredients are kept simple and are used in all homes across Persia. Even the flavors are authentic and not too spicy and this is what makes this cookbook very special to chefs and home cooks all over the world. The usage of rice, at first a specialty of the Safavid Empire's court cuisine, evolved by the end of the 16th century CE into a major branch of Iranian cookery. [20] Traditionally, rice was most prevalent as a major staple item in northern Iran and the homes of the wealthy, while bread was the dominant staple in the rest of the country. This book, called “the definitive book on Iranian cooking” by the Los Angeles Times, provides 330 amazing classical and regional Persian recipes, and the readers are introduced to Persian art, history, and culture as well.

This book will appeal to tourists, chefs, and anyone yearning for a wider world’s culinary experience by its multitude of fascinating culinary histories and traditions. This enchanting easy cookbook will bring the delicious, mystical quintessence of Persia to your table. Even if you are a beginner and have no cooking experience, you can still succeed with the Persian-style dishes in this book because the author provides step-by-step instructions that make it easy to create classic Persian-style mainstays in your own home.Taste of Persia: 10 foodie ways to see Iran". The Telegraph. 6 April 2016. Archived from the original on 12 January 2022. The food of southern Iran is hot and spicy, just like its climate (...) Clark, Melissa (19 April 2016). "Persian Cuisine, Fragrant and Rich With Symbolism". New York Times. Daniel, Elton L.; Mahdi, Ali Akbar (2006). Culture and Customs of Iran. Greenwood Press. pp.149–155. ISBN 978-0-313-32053-8.

In addition to that, one can get the calorie intake and other nutritional information against each and every dish from the cookbook. Since so much transparency is maintained, one can easily look for any recipes and make it in the kitchen to impress the loved ones. It is simply a matter of time and slow cooking of the food that all the flavors come right and stay within the food for longer periods of time. In Iran, kebabs are served either with rice or with bread. A dish of chelow white rice with kebab is called chelow kabab, which is considered the national dish of Iran. The rice can also be prepared using the kateh method, and hence the dish would be called kateh kabab. I can’t decide which Najmieh Batmanglij to buy! I am new to Persian cooking and a big fan of comprehensive, but also practical, cookbooks, such as those from Phaidon. I’m leaning toward Food of Life, but keep coming across her new Cooking in Iran! I have a very large collection of cookbooks and for right now, I just want one of them. What do you think? Reply Introduction to the method of preparing chives khoresh, a Kurdish food]. Hamshahri (in Persian). 15 June 2013. Food of Life”includes 330 classic Iranian recipes as well as an introduction to Persian history, art, and culture. Besides, hundreds of colorful photos are also interwoven to clarify and enrich the author’s description.Bibalani G.H., Mosazadeh-Sayadmahaleh F. Medicinal benefits and usage of medlar (Mespilus germanica) in Gilan Province (Roudsar District), Iran". Ancient Persian philosophers and physicians have influenced the preparation of Iranian foods to follow the rules of the strengthening and weakening characteristics of foods based on the Iranian traditional medicine. [18] Historical Iranian cookbooks [ edit ] Biryan: A traditional dish in Isfahan made from minced meat, fat, onion, cinnamon, saffron, walnut and mint that is served with baked lung. Vatandoust, Soraya. (13 March 2015). "Zeytoon Parvardeh". Authentic Iran: Modern Presentation of Ancient Recipes. p.44. ISBN 978-1-4990-4061-6. Owing to the cooking factors of the dishes, one can find ingredients like saffron and rose water that not only gives colors to the food but adds a sort of distinct smell and flavor to the food as well. Mostly when the food is cooked over a pot, wood or charcoal is used to light the fire as that brings additional flavor to the food as well. Although the time taken for cooking is much more in comparison to other methods of cooking, all the hard work is worth the outcome of producing one of the best-flavored recipes.

Davidson, Alan; Jaine, Tom (2014). The Oxford Companion to Food. Oxford University Press. p.414. ISBN 978-0-19-967733-7.Sabzi Polo ba Mahi recipe - Fried fish with saffron and herb rice". I got it from my Maman . Retrieved 29 March 2023. The region of Kurdistan in western Iran is home to a variety of local āsh, pilaf, and stew dishes. [93] Some local Kurdish dishes include a traditional grilled rib meat that is called dande kabāb, [94] a type of khoresh made of chives that is called xoreš-e tare, [95] and a dish of rice and potatoes that is called sib polow. [96] Southern Iranian cuisine [ edit ] Nush-e Jan! (It is the Persian expression similar to the French “Bon Appetit”, which you will hear commonly by Iranians at the dining table, during your travel to Iran). Rice that is cooked until the water is absorbed completely. It is the traditional dish of Gilan Province. Goldstein, Joyce (12 April 2016). "Persian Stew with Lamb or Beef, Spinach, and Prunes". The New Mediterranean Jewish Table: Old World Recipes for the Modern Home. Illustrated by Hugh D'Andrade. (1st, ebooked.). Oakland: University of California Press. p.319. ISBN 978-0-520-96061-9. LCCN 2020757338. OL 27204905M. Wikidata Q114657881.

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 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] 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. Persian foods understand the art of fragrance. It’s a cuisine that relies on subtle flavoring coming through in volumes. Good Persian recipes invoke a bundle of fresh herbs, a ribbon of pomegranate molasses ( maybe), and notes of saffron.Some other common spices are cardamom, made from the seeds of several Elettaria and Amomum plants; shevid, an annual herb in the celery family Apiaceae; mahleb, an aromatic spice made from the seeds of Prunus mahaleb; and limu amani, dried lime. Vatandoust, Soraya. (13 March 2015). "Soup-e Jow". Authentic Iran: Modern Presentation of Ancient Recipes. Xlibris Corporation. p.22. ISBN 978-1-4990-4061-6. Beautiful authentic Persian home cooking, with some new ideas for preparing some foods. For example, baking cukoo instead of frying it.”- NavLondon In this book, you can read about a short history of Persian cooking, a collection of 100 recipes adapted for modern lifestyle from appetizers to rice and kebabs, Persian herbs and spices, as well as a dictionary of Persian cooking techniques and ingredients. Persia is the origin of one of the oldest cuisines in the world. Then, no wonder the variety of cooking and cuisines are so amazing! The recipes are offered in step-by-step instructions. Persian cooking is all about balancing the right flavor and the ingredients add up to make the dish unique and special. All the vegetarian and non-vegetarian recipes listed in the cookbooks are some of the most divine ones, which have the most special taste. The very sole reason as to why only the best Persian cookbook deserves to be in the kitchen everywhere is because everything is listed just perfectly without having to look here and there. The recipes are full of nutrients and one can get them cooking anytime. The recipes are also collected and registered with pure love and owing to the vastness of the book; every home should surely have at least one of the main signature cookbooks. Since the kitchen is the place where all the flavors come from, every aspect of it must be totally heavenly.