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Iran has a rich history stretching back over
6,000 years, and many culinary delights.
Apricots, artichokes, eggplant, lemon, lime, oranges, pistachios,
spinach, saffron and tarragon all feature in Iranian cuisine.
Spices are mixed delicately and carefully balanced to achieve
the perfect combination.
For all Iranian lunches and dinners, certain accompanying dishes
and side plates ("mokhalafat") are considered
essential.
These include:
- Sabzi - A plate of fresh herbs including basil, coriander, cilantro, fenugreek, Persian watercress and tarragon.
- Naan - Persian flat bread
- Panir - A Persian variety of cheese, somewhat similar to feta.
- Khiyarshur - Persian pickles.
- Torshi - Relishes.
- Cucumbers, sliced tomatoes, onions, yogurt and lime juice.
Additionally, Persian meals are traditionally accompanied with tea
("chai") which is served with breakfast, and both before and after lunch and dinner,
as well as throughout the day.
Rice is a popular dish in Iran, having been brought, it is believed, to the country in
ancient times from India or perhaps Southeast Asia. There are several ways in which rice
may be prepared in Persian cuisine, but perhaps the best-known is "Chelow" the rice is soaked
and partially boiled, the water is then drained and the rice steamed, resulting in very fluffy rice with a golden
crust at the bottom of the pot.
Some other well-known Iranian dishes include:
- Abgousht - Beef and vegetable stew.
- Fesenjan - A sweet and sour pomegranate-walnut stew, traditionally made with either chicken or duck.
- Shirin Polo - This is a traditional wedding dish, consisting of rice with slivered orange peels, slivered almonds and pistachio nuts.
- Chelo Kabab - The most famous Iranian dish of all. Chelo Kabab is marinated charcoal-grilled lamb served over rice.
On this page, you'll find a great selection of Iranian/Persian Cook Books.
By Najmieh Batmanglij
Mage Publishers
Hardcover (440 pages)
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By Najmieh Batmanglij
Mage Publishers
Paperback (200 pages)
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Persian cuisine is exotic yet simple like a poem by Omar Khayyam, healthy yet colorful like a Persian miniature painting. It combines rice, the jewel and foundation of Persian cooking, with a little meat, fowl or fish; plenty of onion, garlic, vegetables, fruit, nuts, herbs; and a delicate, uniquely Persian mix of spices such as rose petals, angelica seeds, dried limes, candied orange peels, cinnamon, cardamom, cumin and saffron to achieve a delicious and balanced diet. Drawing on her 15 years of experience collecting and adapting authentic Persian recipes, and inspired by her years in Southern France and the United States, Najmieh Batmanglij has brought about a marriage of ancient Persian cooking, French Provencal food presentation, and contemporary American eating styles. The result is Persian Cooking for a Healthy Kitchen, 95 exquisite kitchen-tested recipes that are low in fat yet high in flavor--a feast for both the eyes and the taste buds--that meet the current health goals of limiting the calories from saturated fats. The recipes have been kitchen tested by both American and Persian chefs. They are intelligently written and easy to follow, one per page, each facing a magnificent photograph by the renowned French photographer, Serge Ephrahim. |
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By Najmieh Batmanglij
Mage Publishers
Spiral-bound (120 pages)
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Nowruz--the Persian New Year--is one of the world's great festivals, a full month of activities celebrating the earth, the arrival of spring, and the rebirth of nature. Most of all, it is a festival for families. Children and adults alike can share in preparing special meals, decorating the house, and performing the many ceremonies that welcome the New Year. This book is a guide to customs thousands of years old yet as vital as ever--enjoyable for families no matter where they live or what their beliefs. Happy Nowruz offers twenty-five fun, easy, and innovative Nowruz recipes, with lots of photos to show you what to do. This is an ideal guide for parents, teachers, and kids--age six and older--to know more about the origins of Nowruz and to get everyone involved in preparing for the arrival of spring by:
baking Haji Firuz cookies
germinating seeds in eggshells
coloring eggs
making a Nowruz garland
jumping over fires
setting the Haft-sinn (seven-s) holiday table
planting narcissus and hyacinth bulbs
selecting and buying goldfish
banging spoons for trick-or-treating
cooking the Nowruz dinner
enjoying the Outdoor Thirteen picnic Each book is shrinkwrapped with a stainless steel cookie cutter in the shape of the herald of the New Year--Haji Firuz--for making and decorating Haji Firuz Gingerbread Cookies. THE NOWRUZ TRADITION
Preface 9
An Ancient Tradition 11
Celebrate Spring 13
The Arrival of Haji Firuz 14
Preparing for Nowruz 17
Activities to Welcome Nowruz 19
Preparing Sprouts 21
Eggshell Sprouts 23
Egg Decorating 25
Coloring Eggs 27
A Nowruz Garland 28
Wild Fire Eve 31
The Banging of Spoons 33
Feasting and Fun 35
Nowruz Holiday Table 36
Seven Items 39
Other Elements of the Nowruz Table 41
Gathering to Welcome Nowruz 43
Old Signs of Spring 45
The Transit of Years 47 My Nowruz Menu 48
Nowruz Sweets 49
A Round of New Year's Visits 51
The Outdoor Thirteen Picnic 53 NOWRUZ RECIPES
When Children Cook 55
Flabread 57
Flatbread Pizza 59
Cheese, Fresh Herb, Fruit, and Nut Sandwich 61
Fresh Herb Kuku with Barberries 63
Noodle Soup 65
Yogurt and Cucumber Dip 67
Red Rice with Green Beans 69
Green Rice 71
Fish Strips 73
Haji Firuz Gingerbread Cookies 75
Nowruz Cupcakes 77
Cream Puff 79
Cinnamon Date Bun 81
Chewy Raisin Cookies 83
Walnut Kiss Cookies 85
Almond Candy Cookies 87
Rice Cookies 89
Sweet Almond Berries 91
Four-Leaf Clover Cookies 93
Honey Almond Candy Crunch 95
Baklava 97
Puff Pastry Tongues 99
Pomegranate Popsicles 101
Crunch Cream Ice Cream Sandwich 103
Sour Cherry Cooler 105 THE CALENDAR APPENDIX
A New Year Is Born 108
The Iranian Year - Counting the Days 109
Naming the Months 111
A Legacy of the Chinese Zodiac 113
The Animal Cycle of Years 114
Useful Kitchen Tools 116
Haji Firuz Cookie Cutter Template 117
Credits & Acknowledgments 119 |
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By Najmieh Batmanglij & Burke Owens
Mage Publishers
Released: 2006-08-01
Hardcover (264 pages)
 | List Price: $50.00
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Wine is seen as the natural partner of many great cuisines, but few people associate it with Persian food, one of the world's most sophisticated culinary traditions. The ties, in fact, are age-old. From Persia to Napa: Wine at the Persian Table (Mage; $50; 264 pages, with 160 color photos) weaves together history, poetry, a look at modern viniculture, and a wealth of recipes and wine pairings to celebrate the rightful relationship of wine and food on the Persian table. "Whoever seeks the origins of wine must be crazy," a Persian poet once declared, implying that simple enjoyment of this greatest gift of the grape ought to be enough. Since he wrote those words, however, winemaking has been traced all the way back to the northern uplands of the Fertile Crescent some seven millennia ago, the start of a journey that would take it across the Near East and then into Europe in the dawning years of civilization. Iran was one of the nurseries of the wine grape, and, as empires rose and fell there, princes, priests, poets and people in ordinary walks of life all embraced wine in various ways. After Islam came to Iran, wine drinking sometimes slipped from public view, but it never disappeared. In this lavishly illustrated book, Najmieh Batmanglij explores that long and eventful history, then shifts her story to California's famed Napa Valley, half a world away. There, in a kind of up-to-the-minute homage to the past, an Iranian-American named Darioush Khaledi uses the latest vinicultural techniques to make superb wines at a winery reminiscent of Persepolis, the ceremonial capital of the ancient Persian empire. The final section of the book offers 80 recipes, a guide to Persian hospitality, both old and new, and seasonal menus for various occasions. Grapes play a role in most of the recipes, whether in the form of the fruit, the leaf, the juice, the syrup, unripe grapes or their juice (verjuice), vinegar or wine. Although these recipes are presented for the modern table, they are traditional--based on sources as various as a tenth-century Persian cookbook or the culinary archives of a sixteenth-century Persian court. The book has two special sections. One, written by Dick Davis, a leading authority on Persian literature, discusses the unique links between poetry and wine-drinking in Persian culture. The other, by wine-and-food expert Burke Owens, offers guidelines for pairing wine with the distinctive ingredients used in Persian cooking. He has also provided wine suggestions for each recipe. |
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By Nesta Ramazani
Ibex Publishers, Inc.
Paperback (328 pages)
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Persian Cooking is a collection of 322 authentic recipes from one of the world's oldest culinary traditions. Clear and concise instructions make the dishes turn out exactly as they are supposed to. Persian cooking is based on vegetables, fruits, grains and meat used in subtle and varied combinations. The food is neither highly spiced nor hot but seasoned with herbs. It is very nutritious. Many of the dishes are suitable for vegetarians and in many others, meat may be easily omitted. The dishes can be made from ingredients found in almost any store. A guide to specialty stores is also included. As has often been observed, rice preparation defines the quality of the Persian chef. It is covered here in detail. |
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By Forough-Es-Saltaneh Hekmat
Hippocrene Books
Paperback (190 pages)
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By Najmieh Batmanglij
Mage Publishers
Paperback (176 pages)
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A Taste of Persia is a collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetizers and kababs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices, or fruits of Iran. Each recipe offers clear, easy-to-follow, step-by-step instructions. Most take less than an hour to prepare; many require only a few moments; many others can be made in advance. Besides its 100 recipes and 60 photographs, the book includes a useful dictionary of Persian cooking techniques and ingredients, a list of specialty stores around the nation that sell hard-to-find items, and a brief history of Persian cookery. Together these make a complete introduction to this wonderful cuisine. |
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By Neda Afrashi
Mitchell Beazley
Hardcover (192 pages)
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By M. R. Ghanoonparvar
Mazda Pub
Paperback
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By M. R. Ghanoonparvar
Mazda Publishers
Paperback (2 pages)
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