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

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Najmieh has spent the past 40 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. And the recipes themselves are wholesome and light, neatly adapted for busy beginner chefs who want to dip their toes in Persian cooking. Main dishes are concentrated in the middle, surrounded by smaller dishes containing appetizers, condiments, and side dishes, all of which are nearest to the diners. Here, you will learn about preparing basic Persian ingredients, such as making saffron proper for rice and desserts, drying limes, and de-seeding pomegranates. Kabab torsh: Traditional kebab from Gilan and Mazenderan, marinated in a paste of crushed walnuts, pomegranate juice, and olive oil.

Redesigned for today’s generation of chefs and culinary enthusiasts, this book provides you with a treasure trove of amazing recipes and rich cultural experiences. Iranian cuisine ( Persian: آشپزی ایرانی, romanized: Āshpazī Irānī) are the culinary traditions of Iran. Pache, a popular traditional dish widely eaten in Iran and the neighboring Caucasus, is almost always only served from three in the morning until sometime after dawn, and specialty restaurants (serving only pache) are only open during those hours. It’s an intricate art that involves tying together the most incredible flavors to create mouth-watering stews, juicy kebabs, and fluffy, buttery saffron rice.Rose water, a flavored water made by steeping rose petals in water, is also a traditional and common ingredient in many Iranian dishes. The cookbook lists all 100 recipes that are completely authentic Persian foods and anyone can make it anytime. 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. You’ll find recipes so clear-cut, they’re hard to mess up (which, considering our personal culinary skills, is much needed). One of the traditional and most widespread Iranian spices is saffron, derived from the flower of Crocus sativus.

The Enchantingly Easy Persian Cookbook offers up exactly what its name suggests – simple to make recipes loaded on Persian style. To make the recipes much more transparent in nature, the nutritional value of the recipes is listed so that one can count the calorie that is being taken per serving. Moreover, the number of visitors who are looking for Persian cookbooks or cooking classes in Iran has increased.In 400 BC, the ancient Iranians invented a special chilled food, made of rose water and vermicelli, which was served to royalty in summertime. The large quantities specified, as well as the generous use of such luxury ingredients as saffron, suggest that these dishes were prepared for large aristocratic households, even though in his introduction, the author claimed to have written it "for the benefit of the nobility, as well as the public.

In between the bound pages, you’ll find a satisfying array of regional recipes that feed both the heart and soul. Besides, hundreds of colorful photos are also interwoven to clarify and enrich the author’s description. While the eggplant is "the potato of Iran", [24] Iranians are fond of fresh green salads dressed with olive oil, lemon juice, salt, chili, and garlic.

All the vegetarian and non-vegetarian recipes listed in the cookbooks are some of the most divine ones, which have the most special taste. I told myself that I would only include one Persian cookbook by Najmieh Batmanglij on this list but here we are. When Najmieh Batmanglij’s Food of Life was first published back in the mid-1980s, it was probably ahead of its time.