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    How to Cook dishes from Iran


    Iran 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:
    • Cucumbers, sliced tomatoes, onions, yogurt and lime juice.

    • Khiyarshur - Persian pickles.

    • Naan - Persian flat bread

    • Panir - A Persian variety of cheese, somewhat similar to feta.

    • Sabzi - A plate of fresh herbs including basil, coriander, cilantro, fenugreek, Persian watercress and tarragon.

    • Torshi - Relishes.
    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 recipes and dishes include:
    • Abgousht - Beef and vegetable stew.

    • Chelo Kabab - The most famous Iranian dish of all. Chelo Kabab is marinated charcoal-grilled lamb served over rice.

    • 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.


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    Persian Cuisine: Traditional, Regional, And Modern Foods

    By M. R. Ghanoonparvar

    Mazda Pub
    Hardcover (312 pages)

    Persian Cuisine: Traditional, Regional, And Modern Foods
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    Product Description:
    The cuisine of every nation provides a means of celebrating its culture, and this volume, the most comprehensive collection of recipes of Persian culinary arts, represents a celebration of several
    thousand years of Persian heritage and civilization. Persian cuisine is the product of the skill, creativity, patience, care, and compassion of many generations of cooks, whether mothers, fathers, wives, or husbands preparing food for their families and friends or professional chefs at royal courts and the homes of the
    affluent.

    Persian Cuisine: Traditional, Regional, and Modern Foods is a user-friendly cookbook that belongs in the kitchen, not on the coffee table! In keeping with this philosophy, the pictures in the volume for the most part come from the kitchens and tables of average users of these recipes, not from a professional studio using enhanced photography. That means that the user should be able to create the same end products seen in the
    photographs.

    The first edition of Persian Cuisine Book I, Traditional Foods, published in 1982, followed by Persian Cuisine Book II, Regional and Modern Foods, published in 1984, sold tens of thousands of copies and became the bestselling books on Iranian cooking in English. The present volume is the latest and the most complete collection of recipes by M. R. Ghanoonparvar. It contains updated and improved versions of all the recipes from the previous two books, in addition to a large number of new recipes from every part of Iran. This volume includes many cultural notes and features beautiful original photographs. Wine historians believe that winemaking originated in ancient Persia and wine has been an indisputably crucial component of Persian culture. Hence, a chapter on the history of wine in Iran has been added to this new edition.

    Persian Cuisine: Traditional, Regional, and Modern Foods is also very friendly to vegetarians and vegans, since the main ingredients of most recipes consist of vegetables and fruits. The newest edition published in 2014, includes directions for preparing most of the recipes as vegetarian or vegan dishes.

    Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies

    By Najmieh Batmanglij

    Brand: Mage Publishers
    Hardcover (640 pages)

    Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
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    Completely redesigned for today's generation of cooks and food enthusiasts, the 25th Anniversary Edition of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. Food of Life provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history, and culture. The book's hundreds of full color photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes. The 2011 Edition of Food of Life is a labor of love. The book began in exile after the Iranian Revolution of 1979 as a love letter to Batmanglij's children. Today, as accomplished adults in their own fields, her two sons, Zal and Rostam, encouraged her to redesign the book for their generation.

    Food of Life propels Persian cooking into the 21st Century, even as it honors venerable traditions and centuries of artistic expression. It is the result of 30 years of collecting, testing and adapting authentic and traditional Persian recipes for the American kitchen. Most of its ingredients are readily available throughout the U.S. enabling anyone from a master chef to a novice to reproduce the refined tastes, textures, and beauty of Persian cuisine. Food-related pieces from such classics as the 10th century Book of Kings, and 1,001 Nights to the miniatures of Mir Mosavvar and Aq Mirak, from the poetry of Omar Khayyam and Sohrab Sepehri to the humor of Mulla Nasruddin are all included. Each recipe is presented with steps that are logical and easy to follow. Readers learn how to simply yet deliciously cook rice, the jewel of Persian cooking, which, when combined with a little meat, fowl, or fish, vegetables, fruits, and herbs, provides the perfect balanced diet.

    ABOUT THE BOOK'S TITLE
    Food of Life,
    the title of the book, comes from the Persian words nush-e jan, literally "food of life"--a traditional wish in Iran that a dish will be enjoyed. For the updated 1993 edition the title was changed to New Food of Life. Now, for the 25th anniversary edition the title returns to its original name, Food of Life.

    The full-color Food of Life 25th Anniversary Edition contains 50% more pages than its 2009 predecessor and special added features:
    *New Recipes adapted from Sixteenth-Century Persian cookbooks
    *Added vegetarian section for most recipes
    *Comprehensive dictionary of all ingredients
    *A glance at a few thousand years of the history of Persian Cooking
    *Master recipes with photos illustrating the steps.
    *Color photos of most recipes with tips on presentation
    *Updated section on Persian stores and Internet suppliers
    *Fahrenheit and Centigrade temperatures for all recipes
    *Choices for cooking recipes such as kuku in oven or on stovetop.
    *Encourages use of seasonal and local ingredients from farmers markets, Community Supported Agriculture (CSAs) sources or one's own backyard

    Joon: Persian Cooking Made Simple

    By Najmieh Batmanglij

    Mage Publishers
    Hardcover (224 pages)

    Joon: Persian Cooking Made Simple
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    75 Persian recipes made simple: many requiring only one pot and less than an hour to cook while keeping the authentic flavors of Iran. Includes many vegan and vegetarian options.

    In Joon, master chef Najmieh Batmanglij distills one of the world's oldest and most influential cuisines to capture its unique flavors in recipes adapted to suit our busy lives. Najmieh's fans have been making meals from her Food of Life for more than 30 years. For Joon she has simplified 75 of her favorite dishes and shows how, with the right ingredients and a few basic tools and techniques, authentic Persian food can easily be prepared at home.

    The recipes in this book--each accompanied by a photograph of the finished dish--come straight from Najmieh's kitchen and include not only the classics of Persian cooking, but also some soon-to-be favorites, such as quinoa or kale cooked Persian-style. You'll discover delicious side dishes, from cooling, yogurt-based salads and tasty dips and spreads, to more sustaining platters of grains, beans and fresh herbs; tasty kukus --frittata-style omelets filled with vegetables and herbs; spice-infused fish; mouth-watering meatballs and kababs served on flat breads with tangy sauces; every kind of rice--including the incomparable polow topped with various sweet and sour braises; not to mention, delightfully aromatic cakes and cookies to round off meals or enjoy as a snack in between.

    Much of Iran's cuisine is essentially vegetarian. Although kababs are popular restaurant fare, they represent only a small sampling of the dishes Iranians eat at home. Persian cooking, with its emphasis on fresh, natural ingredients corresponds with the trend in eating that's spreading across America. "Join the delicious revolution!" as Alice Waters says; "Eat simply, eat together, eat seasonally, shop at farmers markets."

    Iran and Persia refer to the same place. These days we use "Iran" to refer to the country and "Persia" or "Persian" for the culture, from Persian carpets, and Persian cats to, Persian cooking. Persian, also called farsi, is the language of Iran.

    Joon means "life" in Persian. It can be used in multiple ways, from a term of endearment akin to "darling"after someone's name to showing great enthusiasm: "I love it!" The expression nush-e joon, literally "food of life," is similar to the French "bon appétit," a wish that a meal will be enjoyed.

    Persian Cuisine: Traditional Foods/Book 1

    By M. R. Ghanoonparvar

    Mazda Pub
    Paperback (236 pages)

    Persian Cuisine: Traditional Foods/Book 1
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    PERSIAN CUISINE is a collection of authentic traditional recipes featuring a blend of tastes which are both exotic and familiar to the Western palate, with a wide variety of rices; combinations of meats, nuts, fruits, and vegetables in stews, souffles, pottages, and soups; stuffed vegetables; salads and pickles; and delectable desserts; in addition to breads, drinks and much more. These recipes have been selected not only for their authenticity, but also for their ease of preparation and suitability to the ingredients readily found in the American market. The recipes are well-suited to the vegetarian diet.

    The New Persian Kitchen

    By Louisa Shafia

    Ten Speed Press
    Released: 2013-04-16
    Hardcover (208 pages)

    The New Persian Kitchen
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    Product Description:
    This luscious and contemporary take on the alluring cuisine of Iran from cookbook author Louisa Shafia features 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients.

    In The New Persian Kitchen, acclaimed chef Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.

    The Saffron Tales: Recipes from the Persian Kitchen

    By Yasmin Khan

    Bloomsbury USA
    Released: 2016-09-27
    Hardcover (240 pages)

    The Saffron Tales: Recipes from the Persian Kitchen
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    A glorious celebration of the food and people of Iran, featuring stories from home kitchens and more than 80 delicious, modern recipes.

    "This 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 Lawson

    "Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmins Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country." --Yotam Ottolenghi

    "Not just a great cookbook but a book full of stories – a love letter to Iran and its people." --Diana Henry

    Armed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family’s farm in the lush seaside province of Gilan, British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes for this Persian cookbook.

    Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians, and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen, and the lives of ordinary Iranians today.

    In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin’s recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (shrimp, coriander, and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb, flatbread, and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies.

    With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavors, and food of an enigmatic and beautiful country.

    A Kitchen in Persia: Classical and Unique Persian Recipes (Persian Cooking, Persian Cookbook, Persian Recipes, Iranian Cookbook, Iranian Recipes, Iranian Cooking, Persian Cuisine Book 1)

    By Umm Maryam

    BookSumo
    Released: 2015-05-31
    Kindle Edition (68 pages)

    A Kitchen in Persia: Classical and Unique Persian Recipes (Persian Cooking, Persian Cookbook, Persian Recipes, Iranian Cookbook, Iranian Recipes, Iranian Cooking, Persian Cuisine Book 1)
     
    Product Description:
    Get your copy of the best Persian recipes from Umm Maryam!

    Read this book for free with Kindle Unlimited!

    A Kitchen in Persia: Classical and Unique Persian Recipes is a unique experience. Imagine for a moment, a beautiful kitchen in Persia. Imagine the amazing aromas and fragrances created from the delicious Persian cuisine cooking inside. In A Kitchen in Persia: Classical and Unique Persian Recipes you will learn many of the classic dishes of contemporary and historical Persia. This cookbook contains multiple versions of Persian style kebabs, multiple Persian ginger syrups, multiple types of salads, and much more!

    For each recipe, in A Kitchen in Persia: Classical and Unique Persian Recipes you will receive not only ingredients with specific directions. But also accurate information on the amount of time it will take to prepare and cook each dish, so you can plan accordingly before embarking on a specific cooking journey. Each recipe also contains information on its nutritional value as well as serving information. So for health conscience readers check the caloric and fat contents of each dish.

    Grab a copy of this cookbook and take a trip to Persia by creating some great dishes for your family!

    Here is a Preview of the Recipes You Will Learn:




    • Yazdi Cakes

    • Persian Melon Salad

    • Khoresh Fesenjan (Persian Pomegranate Stew)

    • Maast-O-Khiar (Persian Cucumber Yougurt)

    • Persian Style Kebabs

    • Much, much more!



    Pick up this cookbook today and get ready to take a trip to Persia!

    Take action NOW! Download this book for a limited time discount of only $4.992.99!

    Related Searches: persian recipes, iranian recipes, persian cookbook, iranian cookbook, persin desserts, iranian desserts

    Simply Persian Cuisine

    By Nadereh Naderi

    Xlibris, Corp.
    Paperback (90 pages)

    Simply Persian Cuisine
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    A Taste of Persia: An Introduction to Persian Cooking

    By Najmieh K. Batmanglij

    Brand: Mage Pub
    Paperback (176 pages)

    A Taste of Persia: An Introduction to Persian Cooking
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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.

    Persian Cooking: for beginners - Persian Basic Recipes Cookbook - Iranian Food (Persian Food - Iranian Cuisine - Middle Eastern Cooking)

    By Clara Taylor

    Released: 2015-04-27
    Kindle Edition (42 pages)

    Persian Cooking: for beginners - Persian Basic Recipes Cookbook - Iranian Food (Persian Food - Iranian Cuisine - Middle Eastern Cooking)
     
    Product Description:

    "Persian Food Recipes for Beginners”: Simple, delicious and healthy recipes from Iran



    Today only, get this Amazon bestseller for just $2.99. Regularly priced at $4.99. Read on your PC, Mac, smart phone, tablet or Kindle device.

    Most of Iranian dishes are prepared with herbs, vegetables and rice along with meat, lamb, chicken or fish. The frequent use of fresh green herbs and vegetables in Iranian foods made them a healthy choice for most of households around the world.

    The Persian cuisine or Iranian cuisine refers to a styles of cooking related to Persia or modern day Iran. Iran has a long history of agriculture, and use of fresh fruit in Persian recipes is very common. Ancient Persia has always had four seasons and that gave the huge variety to Persian cuisine from tropical food to hot pot dishes that are most popular on a chilly winter.

    Most of these foods include: Kabab (rice with meat, a Persian Kabab), broth (lamb mixed with spice, beans and potatoes), Fesenjan (Especially duck and goose meat and birds with nuts and pomegranates paste), Stuffed Dolme (fresh grape leaves stuffed with ground beaf and herbs) and variety of vegetable stews.

    Persian food mostly contain herbs, vegetables and meat which may balance your daily value intake recommendations. Healthy diets rich in vegetables provide essential vitamins and minerals and fiber needed for good health. Research shows that consumption of fruits and vegetables can help you maintain a good health and may reduce the risk of cancer and many other diseases.This short cookbook was designed as an introduction for beginners to the rich and blended culinary traditions of Iran.


    After downloading this book you will learn...



    • Chapter 1. Persian Appetizer and Breakfast Recipes


    • Cheese Baked Jalapeño

      Mini Persian Zucchini Fritters with Feta Cheese and Mint

      Persian Buttered Chicken Wings with Saffron

      Persian Eggplants and Tomato Dip

      Sautéed Persian Spinach and Eggs

      Persian Chicken Frittata

      Persian Zucchini Frittata

      Persian Asparagus with Tofu Omelet

      Lentils and Peanut Butter Pâté


    • Chapter 2. Persian Lunch Recipes for Beginners


    • Persian Pan-Fried Chicken

      Persian Fried Buns Stuffed With Ground Beef

      Persian Chicken and Mushrooms Stew

      Persian Vegetable Curry

      Lamb Kebabs with Yogurt and Mint

      Chick Pea and Coconut Soup


    • Chapter 3. Persian Dinner Recipes for Beginners


    • Persian Venison Pita

      Lamburger on Pita Bread

      Persian Kebab with Tzatziki and Crumbled Feta

      Chicken Gyro with Persian Yogurt

      Lamb Pita with Cucumber Yogurt

      Beef and Lamb Gyro Burgers with Tzatziki Sauce

      Sirloin Gyro Salad

      Pita Vegetables and Chicken Gyro Sandwich

      Persian Sirloin with Feta Cheese and Ranch Dressing

    • Much, much more!


    Download your copy today!

    Scroll up and click the orange button "Buy Now" on the top right of this page to access this book in under a minute

    Take action today and download this book for a limited time discount of only $2.99!


    LEARN TODAY HOW TO COOK DELICIOUS PERSIAN DISHES AT HOME !


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