Description
Book SynopsisThe food of Iran is a riot of tastes and aromas, 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 variety of beautiful, jewelled rice dishes, hearty winter dishes and crisp summer salads showcases 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 complementary mix of flavours - from the fresh tartness of pomegranate seeds to the subtle perfume of saffron, tarragon, dill and fenugreek - makes for an array of mouth-watering recipes that are now, thanks to Dana-Haeri's contribution, accessible to cooks of all levels. Sumptuous meat dishes are offset by accents of berry, walnut, coriander and mint to create recipes that are simple to make but bold in flavour. Balancing meat, fish, vegetables, fruit, herbs and spices, this book provides a delicious journey through the truly original tastes of Persia. This beautifully illustrated cookbook offers an enticing selection of recipes for any occasion, be it a quick supper, lavish dinner party, summer picnic or winter feast. Featuring stunning photography and introductions to Iranian cuisine and culture, From a Persian Kitchen will be essential for all interested in expanding their cultural and culinary horizons.
Trade Review'New Persian Cooking. sheds light on Persian cooking's unique approach to technique and flavour, with easy-to-find ingredients and clear instructions.' Denver Post 'Authentic and tasty' Tribune
Table of ContentsForeword CHAPTER 1: The diversity of Persian table The Impact of geography and history Distinctive Features of Persian Cuisine The Centrality of Herbs in Persian Cuisine The Persian Sofreh Importance of Wine CHAPTER 2: Aashes Aabgushts and Eshkenehes Basics of cooking Aash – thick soups Beetroot, spinach and pulses soup – pahti Herb, pulses and noodle soup – aash-e- reshteh Mung bean soup – aash-e- maash Yogurt and herb soup – aash-e- mast Basics of cooking Aabgusht – lamb soup Original lamb soup –aabgusht-e- sadeh With coriander – aabgusht-e-geshneez With herbs and pulses – aabgusht-e- bozbaash With fruits – aabgusht-e- meeveh Basics of cooking Eshkeneh – egg soups Original – eshkeneh –e-sadeh With pomegranate syrup With walnut and yogurt Almond Soup ( Hariere e baadaam) CHAPTER 3: Khoreshes Basics of Cooking Khoresh Sweet and Sour Khoreshes Aubergine and herb khoresht- Khoresh e- Naaz khatoon Apple khoresh- Khoresh – e – seeb Chicken and yellow prune khoresh - Khoresht e- aloo Bokhara Chicken and Seville oranges juliennes khoresh Khoresh –e-naranj Mint and Parsley Khoresh- khoresh- e-naana jaffary Pumpkin Khoresh- khoresh –e- kadoo halvai Quince khoresh- Khoreh e- beh Rhubarb khoresht - Khoresh- e- Reevas Spicy /aromatic Khoreshes Chicken and potato curry- khoresh -Khoresh e- - morgh va seeb zamini ba curry Red lentil daal - Daal adas Bushehri Spicy coriander khoresh with potato -Khoresh-e- aaloo geshneez Spicy fish khoresh with coconut milk - Khoresh-e- mahi ba naarghil SpicyPrawns Khoresh- khoresh e- meygo CHAPTER 4 :Khoraks Basics of cooking Khorak Sweet and sour Khoraks Pot roast lamb with lemon and beetroot -Taaskabab-e- limo va choghondar Roast duck with pomegranate and walnut sauce -Khorak –e- morghabi Roast partridge - Kabk –e- tanoori Sour chicken with herbs- Morghe –e – Torsh Stuffed poussins with herbs and Prunes in pomegranate syrup -Morghe – e- topour Suffed fish with walnuts, dates and mint in pomegranate syrup- Mahi topour Stuffed lamb with sultana, prunes and orange peel- Sardast e-barreh topour Spicy/ aromatic Khoraks Cunky lamb fillet kabab - Kabab-e- kenjeh Chicken kabab - Jujeh kabab Fried Prawns with fried potato sticks and onion -Dupiazeh meygo) Roasted garlic stuffed fish - Mahi topour ba seer va felfel Roast poussin with spiced cherry tomatoes and pickled onions -Jujehe ba gogeh faranghi va piaz Spicy chicken in coconut sauce -Morgh ba sheer –e- naarghil Spicy chicken with potato and chillies - Morghe ba seebzamini va advieh Kookoo Aubergine kookoo – Koookoo-ye-badenjan Potato Kookoo – kookoo-ye seebzamini Spinach Narghes – narghesi –e- esfenaj CHAPTER 5: Rice dishes Basics of Persian Rice Sweet and Sour Rice Cabbage and raisins rice -Kalam polo ba keshmesh Jewelled rice - Morassa Polo With chest nuts, sultana, dates and figs With orange and carrot juliennes, barberries, pistachio and almond slivers With pistachio ,almond and orange juliennes Saffron carrot rice- Haveej polo) Noodle rice -Reshteh polo Aromatic and spicy Beriani - beriani Bushehri Fish and dill rice - Lakh lakh Potato and herb rice from Shiraz – Shirazi Seebzamini polo Spinach upside down rice Tahcin –e- esfenaj Rice with lamb and spilt peas and spices with side dishes -Gheimeh polo ba advieh Tomato dami rice -Dami –e-gojeh faranghi CHAPTER 6: Appetizers and Accompaniments Persian ways of serving and eating Role of nibbles and accompaniments in Persian cuisine Appetizers Cos lettuce heart with vinegar or Sekanjebin ( vinegar syrup) – Kahoo sekanjebin Olives with walnuts in pomegranate syrup – zeiton parvardeh Steamed broad beans in their shells with golpar ( Persian hogweed) –baghala ba golpar Yogurt , cucumber and mint – Maast va khiar Fresh herbs, feta cheese and walnut in flat bread – Naan paneer sabzi va gherdoo Accompaniments Garlic pickle- Seer torshi Mixed vegetables pi
