Description
Book SynopsisThis is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food' Nigella LawsonBarberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country' Yotam OttolenghiNot just a great cookbook but a book full of stories a love letter to Iran and its people' Diana HenryArmed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of a
Trade ReviewOne of the more engrossing cookbooks I read this year . . . Nations speak and, in some cases, survive through their culinary traditions. This book is an incomparable and important examination of Iranian society through its kitchens and cuisine -- Jessica Kaslow * Sqirl *
Food that’s tied to its source yet user-friendly enough for those unfamiliar with true Iranian cooking. Good stuff, in other words * Los Angeles Times *
Interesting food, approachable and just hits the spot, especially if you are a big fan of Ottolenghi -- Christopher Kimball * Milk Street Kitchen *
Yasmin Khan traversed Iran in search of the country’s most delicious recipes, adding her own modern twist to each dish * Independent *
Yasmin celebrates the rich history of Persian food with accessible recipes and enticing photographs. Fan of
Ottolenghi? You’ll love this! * Good Housekeeping *
Delights that are achievable in a domestic kitchen, it is a balancing act of some beauty * Literary Review *
The recipes are sumptuous and the photos of this seldom glimpsed country are stunning * Delicious *
Yasmin Khan has lived and traveled widely in Iran, and
The Saffron Tales . . . reflects traditions she knows intimately. But she has the rare gift of being able to translate her personal heritage into recipes even newcomers will be able to pull off. * The New York Times Book Review *
[Khan’s] food is a sensitive balance of tradition with modern tweaks. * Los Angeles Times *
Of all the books I read for this roundup, [
The Saffron Tales] had the most recipes I wanted to try. The combination of simple and unusual gets me every time. An omelette with dates and cinnamon was a delight. Olives marinated with walnuts and pomegranates were cocktail-hour crack. * The Wall Street Journal *
