Description
Book Synopsis"Refreshingly unusual in its concept and geographical spread, filled with heady pleasure, deep locality and genuine know-how, Pomegranates & Artichokes is also quite possibly the most beautiful cookbook I have ever seen." Caroline Eden When Iranian writer and food photographer Saghar Setareh moved to Italy at the age of 22, she was enchanted by the rich food culture of her adopted country, and this inspired a curiosity in the cuisine of her homeland and the surrounding countries of the Levant and Eastern Mediterranean.
Pomegranates & Artichokes is the story of Saghar's own culinary journey from Iran to Italy, in which she describes the many parallels that link Middle Eastern and Mediterranean food cultures, and shows how ingredients and recipes - unconstrained by borders - are shared and transformed through the immigrant experience.
Divided into three sections representing stops on Saghar's culinary 'road trip' - Iran, In Between and Italy - this book features more than 80 recipes celebrating the foods of these regions. Among the highlights are a simple Iranian breakfast platter, a celebratory Persian feast, Sicilian-style stuffed artichokes, guinea hen braised with pomegranate, sweet-sour meatballs from Aleppo, a Roman ricotta and wild cherry pie and a velvety Middle Eastern milk pudding.
Illustrated with Saghar's own beautiful photography, and peppered with personal insights and experiences,
Pomegranates & Artichokes tells the story of two food cultures, and the delicious space in between.
"Rich with detail, this beautiful and beautifully written book bridges two culinary worlds and invites us to cook."Rachel Roddy
"I have been following Saghar's work for many years, always hoping that her unique story, her sense of beauty and deliciousness will eventually materialise in a brilliant book. And my wishes have finally come through. Just like the beautiful Iranian tapestries featured in the book, Saghar's food and story is rich with culture, history and beauty. I cannot wait to cook from it and lose myself in its pages."Olia Hercules"I have been waiting eagerly for Saghar to tell her story through her food and images and this book does not disappoint; I want to sit at her table and listen to her talk about food over her grandmother's bicoloured tea, but the next best thing is getting lost in her photography, finding connections that transcend physical places and poring over the kind of food that I want to immediately cook for friends and neighbours."Emiko Davies "An utterly enchanting book that captures the essence of migration and the magnificence of Iran's culinary traditions. With its stunning photography, captivating stories and mouth-watering recipes, I want to devour it all."Yasmin Khan"With her debut cookbook Pomegranates & Artichokes, Saghar Setareh guides us on a spirited and soulful culinary journey. Setareh's stunning photography casts a warm light on the true essence of the people and cuisine of each region. This is not a cookbook lost in the nostalgia of a bygone era, but an invitation to Setareh's table firmly planted in the here and now. And what a delicious table it is. I can't wait to get cooking from this beautiful cookbook!"Naz DeravianTable of ContentsI. IRANGolden onion
Saffron infusion
Iranian rice
NASHTA, FOOD TO BEGIN THE DAY WITH The typical Iranian breakfast platter
My grandmother's bicoloured tea
A milky bread
Shakes and 'potions'
A simple porridge with rosewater
Date and onion frittata
A light lentil soup
A sweet saffron omelette
EVERYDAY COMFORT FOOD AND SMALL DISHESA pilaf with green beans and tomato
Simple egg soup with yoghurt
Balls of herbs and flatbread
Chargrilled aubergines with egg and tomatoes
The unthinkable Iranian '
makaroni'
A simple Iranian salad, for summer and winter
Many Iranian ways with yoghurt
THE ANATOMY OF AN IRANIAN FEASTUpside-down saffron rice cake, two ways
Iranian jewelled rice
Sour cherry pilaf
Saffron roast chicken stuffed with dried fruit
Chicken braised with pomegranate
Trout stuffed with herbs, barberries and walnuts
Mutton braise with courgette
Savoury stuffed apples
BY - OR INSTEAD OF - THE TEAIranian raisin cookies
Saffron rice pudding with almonds
An imitation of traditional Iranian ice cream
A simple cake with date frosting, inspired by the South
Saffron and lemon toasted almonds and pistachios
Two types of tiny cookies
Sharbat, many refreshing drinks for hot days
II. IN BETWEEN
RECIPES FROM THE LEVANT AND EASTERN MEDITERRANEANCreamy aubergine and tahini dip
Scarlet spread of bell pepper, pomegranate molasses and walnuts
Filo triangles stuffed with feta
Courgette patties with feta and dill
Two bread salads from the Levant
Two ways with stuffed bell peppers
Turkish aubergine in tomato sauce
Circassian chicken with walnuts
Lamb kebabs with tomato sauce and yoghurt
The Palestinian upside-down triumph of rice
Meatballs with sour cherries from Aleppo
Baklava beyond borders
Milky, silky tricolour pudding
Syrupy baked quince, spicy and drunken
Labneh with (rose petal) jam
III. ITALY
THE MARKET AND THE PANTRY: A FEW SIMPLE DISHESA simple salad of grilled courgette, garlic, mint and (a lot of) olive oil
Easy, versatile farro salads for all seasons
Pasta and chickpea soup
Midnight spaghetti with garlic, chilli and olive oil
A Tuscan bread salad
Oniony, garlicky braised bell peppers
A simple artichoke soup
Artichoke and potato salad
AN APPRECIATION OF APERITIVOMy three favourite
aperitivo cocktails
Nibbles and small bites next to those cocktails
Deep-fried artichoke wedges
Oranges and anchovies
Crostino with lardo, figs and honey
Taralli with chilli flakes or fennel seeds
Batter-fried pears and pecorino
Fried polenta bites with porcini mushrooms
IL PRANZO DELLA DOMENICA AND OTHER CELEBRATIONSRustic savoury pies, two ways
Stuffed artichokes, Sicilian style
An ode to
Pasta al pomodoro: Bucatini 'marinated' in tomatoes
The majestic rice timbale from Naples
Guinea hen with pomegranate
The beloved aubergine bake
Pork roast with pears and chestnuts
Tomatoes stuffed with rice
COFFEE, MERENDA AND OTHER INDULGENCESTiramisu, two ways
Plain gelato drizzled with olive oil and flaky salt
Pears poached in wine with mascarpone cream
Chestnut flour pancakes with ricotta and honey
An easy Italian ring cake
An orange-scented rice cake
Ricotta and wild cherry pie
Little 'chestnuts' that are actually almond cookies
Sample menus
